Super Easy To Make Thai Red Curry Chicken

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Apr. 08, 2020

Every great Thai red curry recipe starts with a luxurious paste made with red chillies, lemongrass, galangal, shallots, coriander roots, kaffir lime leaves and zest, fish sauce and shrimp or crab paste. Most grocery stores now carry both red and green curry paste, but if you want to make something fragrant and spectacular click on the link here to make your own. If you have a fish allergy, omit the fish sauce and shrimp/crab paste in your recipe and substitute it for light soya sauce and soya bean paste for that umami flavour.


Dried red chillies 20
Fish sauce 3 Teaspoon
Garlic 1/4 Cup (4 tbs)
Fish paste 1 Teaspoon
Shallots 3
White peppercorns 1 Teaspoon
Coriander roots and stems 2 Tablespoon
Lemon grass stalks 1/4 Cup (4 tbs)
Shredded lime leaves 2 Tablespoon
Galangal 1/4 Cup (4 tbs)
Salt To Taste
Coconut milk 400 Milliliter
Sliced shallots 1/4 Cup (4 tbs)
Boneless chicken thigh 1 Pound
Sliced red chillies 1 Tablespoon
Lime leaves 8
Palm sugar 1 Tablespoon
Fish sauce 3 Tablespoon
Bamboo shoots 1/2 Cup (8 tbs)
Fried tofu 1/2 Cup (8 tbs)
Coriander To Taste



1. Soak the chillies in water overnight. In a food processor start with the liquid ingredients – fish sauce and lime juice and add the rest of the ingredients

2. Process adding some chilli water to grind it smooth and save this in the fridge

3. Heat up a wok and add about 2 tbsps of the Coconut milk and allow this to separate

4. Add the shallots and allow it to sweat

5. Add the chicken and allow it to sear on both sides

6. Add the red curry paste and mix it well to coat the chicken

7. Add the coconut milk

8. Add the lime leaves

9. Add the fish sauce and the palm sugar

10. Bring the curry to the boil

11. Finally add the bamboo shoots and the tofu


12. Garnish with coriander and serve

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4