Delicious Spicy Thai Red Curry Chicken


    Thai Red Curry is easily the most popular dish from Thailand. Made with an aromatic mix of fresh vegetables, herbs & spices, and red chilies; it offers a harmony of tastes and textures that is truly amazing. Its rich, spicy and bold taste, with a subtle hint of sweetness, is effectively hot without being overpowering. It’s warm and comforting and just perfect for days when you are craving for something simple yet indulgent. A traditional spicy Thai Red Curry is usually best enjoyed with fragrant steamed rice but in some places, it is also eaten with noodles.


    Delhi, India
    1 person made this


    • - 1 tbsp coconut oil
    • - 1 medium sized onion (diced)
    • - 1 tbsp ginger paste
    • - 1 tbsp garlic paste
    • - 1 each of green, red & yellow bell pepper (cut into long strips)
    • - 5-6 florets of broccoli
    • - 2 carrots (peeled and cut into small cubes)
    • - 2 tbsp Thai Red Curry Paste
    • - 2 tbsp red chilies (finely chopped)
    • - 250 gm boneless chicken pieces
    • - 2 cups Dabur Hommade Coconut Milk
    • - ½ cup water
    • - 2-3 kafir lime leaves
    • - 1 tsp sugar
    • - 1 tbsp soy sauce
    • - 2 tsp lemon juice
    • - Salt & pepper to taste
    • For garnish: - 1/2 tsp freshly grated ginger
    • - Chopped coriander leaves
    • - Chili oil
    • For the side dish
    • - 1 cup long grained rice (washed & soaked for at least 20 mins)
    • - 1 cup Dabur Hommade Coconut Milk
    • - 1 cup water
    • - 2 sprigs of rosemary
    • - Salt to taste


    1. Preparation time: 15 minutes
    2. Cooking time: 30 minutes
    3. Serves: 3-4 people
    4. For fragrant rice: - To cook the rice, put the water on the boil
    5. - Once the water has boiled add the rice along with coconut milk, rosemary and seasoning.
    6. - Allow it to boil for 30 minutes on low heat. Keep stirring and checking the grain from time to time to see if it’s cooked.
    7. - Once cooked, take the pot off the heat, drain the rice, cover them with a lid and let them rest in the pot until you are ready to serve.
    8. For Spicy Thai Red Curry: - Warm a large pan and add oil to it
    9. - Once the oil is hot, add garlic & ginger paste, onion and a sprinkle of salt. Let the onion cook till it has softened and turned translucent. This can take anywhere between 3-5 minutes. Keep stirring occasionally to stop the onion from sticking to the bottom of the pan.
    10. - Now add the bell peppers, carrots and broccoli and cook till the vegetables have turned tender.
    11. - Now add the Thai Red Curry paste and cook, stirring often, for 2 minutes
    12. - Now add the coconut milk, water and sugar and stir to combine.
    13. - Bring the curry to a boil and add boneless chicken pieces to it.
    14. - Add kafir lime leaves and seasoning, cover with a lid and let it simmer over medium heat for 10-12 minutes or till the time the chicken is tender
    15. - After 10 minutes, check the curry for its consistency. If you feel it has become too thick, you can add a bit of water to it and boil it for another 2-3 minutes
    16. - Once done, take the pan off the heat and add soy sauce and lemon juice to the curry and stir
    17. How to serve? - Take a bowl and rice to it - Now add the Thai Red Curry on top and garnish it with finely chopped red chilies, finely grated ginger and coriander leaves. - If you like your Thai Curry spicy hot, you can also add a teaspoon of red chili oil on the top for the extra heat. - Serve hot


    Tips & variations: - If you are a vegetarian, you can replace the boneless chicken with tofu or paneer (cottage cheese) - Just stir fry the cubes of paneer or tofu in a tablespoon of coconut oil before adding them to the curry - If Green Curry is what you prefer, to the same recipe instead of putting Red Thai Curry Paste, add 2 tablespoons of Green Thai Red Curry and voila, your homemade restaurant quality Asian meal is ready to be served! - You can serve the curry with variety of noodles like garlic noodles, Pad Thai noodles, glass noodles etc. as well, depending on your taste and choice.

    See it on my blog

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