Thai Red Curry Chicken

Ingredients

• 15 ml (1 tablespoon)coconut oil, vegetable oil or olive oil
• 4garlic cloves, peeled and minced
• 2.5 cm (1 inch)piece of ginger, peeled and minced
• 1 smallonion or shallot, finely chopped or sliced
• 2lemongrass stalks, white parts only, cut into 5–10 cm (2–4 inch) pieces, pounded and bruised
• 15–30 ml (1–2 tablespoons)Thai red curry paste
• 2 cans, 794 g total (2 × 14 oz)full-fat coconut milk
• 4Kaffir lime leaves or the zest of 1 lime (optional)
• 240 ml (1 cup)chicken broth
• 45 ml (3 tablespoons)fish sauce
• 5 ml (1 teaspoon)soy sauce or tamari
• 25 g (2 tablespoons)brown sugar
• 2carrots, peeled and thinly sliced into 6 mm (¼-inch) rounds
• 4boneless, skinless chicken breasts, cut into thin, bite-sized slices
• 1 smallred bell pepper, cut into thin strips
• 1 smallcourgette, cut into 6 mm (¼-inch) rounds
• 150–300 g (1–2 cups)broccoli florets
• 4 sprigsThai basil or regular Italian basil, roughly chopped
• 15 g (¼ cup), plus more for garnishchopped coriander
• To garnishlime wedges
• To servebrown or white rice

Instructions

1. 1

   Heat the oil

   Warm the oil in a Dutch oven or large, heavy-based pan over a medium-low heat.

2. 2

   Soften the aromatics

   Add the garlic, ginger, onion or shallot, and lemongrass. Cook, stirring often, for about 2–3 minutes, until the onion begins to soften and the ingredients smell aromatic. Take care not to burn the garlic.

3. 3

   Add the sauce

   Stir in the red curry paste and cook for about 2 minutes. Add the coconut milk, optional Kaffir lime leaves, chicken broth, fish sauce, soy sauce and brown sugar, then mix well.

4. 4

   Simmer the sauce

   Bring the mixture briefly to the boil, then reduce the heat and simmer for about 10 minutes, until the sauce thickens slightly.

5. 5

   Cook chicken and vegetables

   Add the carrots and chicken and cook for about 5–6 minutes, until the chicken is just cooked through. Add the red pepper and courgette; cook for about 4 minutes, until the vegetables soften. Stir in the broccoli, basil and coriander, cover the pan and simmer for about 2 minutes. Keep an eye on the broccoli, as it cooks quickly.

6. 6

   Garnish and serve

   Remove the lemongrass before serving. Garnish with extra basil and coriander and lime wedges, if desired. Serve with brown or white rice.

What is Thai red curry chicken?

Thai red curry is built around red curry paste simmered with coconut milk, with aromatics and other seasonings adding depth. This version turns those flavours into a one-pot meal with chicken and a selection of vegetables.

The method works by cooking the paste briefly before adding the liquids, then simmering the sauce before the chicken and vegetables go in. That order gives the sauce time to develop while helping the vegetables keep some texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 18g protein, 13g carbs, 4g fat.

The chicken supplies most of the protein, while rice and vegetables contribute carbohydrates; coconut milk and cooking oil are the main sources of fat. Serve with a moderate portion of rice and add extra broccoli or other vegetables to balance the plate.

Choosing the curry paste

Heat level: The recipe calls for 1–2 tablespoons of Thai red curry paste, so start with less if you prefer a gentler curry. You can add more to taste as you cook.

Aromatics: Garlic, ginger, onion and bruised lemongrass make the fragrant base. Bruising the lemongrass helps release its aroma into the sauce; remove the pieces before serving.

Building the coconut sauce

Coconut milk: Full-fat coconut milk gives the sauce its creamy character. Stir it in with the broth, fish sauce, soy sauce and brown sugar so the seasonings are distributed throughout.

Simmering: Give the sauce about 10 minutes over a gentle heat after bringing it briefly to the boil. It should thicken slightly before you add the chicken and vegetables.

Getting the chicken right

Slice size: Cut the chicken breasts into thin, bite-sized pieces so they cook in the stated 5–6 minutes. Keep the pieces reasonably even for more consistent cooking.

Doneness: Cook the chicken just until it is cooked through, rather than leaving it to simmer for the whole vegetable-cooking time. The following covered simmer is brief, helping the meat stay tender.

Adding the vegetables in stages

First in: Carrots go into the pan with the chicken because they need more time than the softer vegetables. Thin rounds help them cook within the recipe's timing.

Later additions: Red pepper and courgette cook for about 4 minutes, followed by broccoli, basil and coriander for about 2 minutes under the lid. Check the broccoli as it can soften quickly.

Finishing and serving

Fresh finish: Remove the lemongrass before ladling out the curry, then add extra basil, coriander and lime wedges if you like. Lime brings a bright contrast to the creamy sauce.

On the side: Serve with brown or white rice to soak up the sauce. Keep the rice separate until serving so each portion can be adjusted to appetite.

Recipe notes & tips

• Keep the heat at medium-low while cooking the garlic so it does not burn.
• Start with 1 tablespoon of curry paste and adjust the heat to your taste.
• Cut the chicken and vegetables to the sizes specified so they cook within the suggested times.
• Keep the lemongrass pieces large enough to remove easily before serving.
• Watch the broccoli during its short covered simmer so it does not become too soft.
• Taste the finished curry and add lime at the table if you want a brighter finish.

Variations

• Adjust the heat: Use 1 tablespoon of curry paste for a milder result or up to 2 tablespoons for more spice.
• Use lime zest: Swap the Kaffir lime leaves for the zest of a lime, as suggested in the ingredient list.
• Change the greens: Use Thai basil or regular Italian basil according to what you have.
• Choose your rice: Serve with brown or white rice to suit your preference.
• Vary the vegetables: Use a different balance of the listed carrots, red pepper, courgette and broccoli.

Common mistakes to avoid

• Burning the garlic: Keep the pan over medium-low heat and stir the aromatics often.
• Skipping the paste sauté: Cook the curry paste for about 2 minutes before adding the liquids.
• Adding everything at once: Follow the recipe's staged additions so the vegetables do not all cook for the same length of time.
• Overcooking the chicken: Begin checking it after about 5 minutes and cook only until just cooked through.
• Leaving in the lemongrass: Remove the stalk pieces before serving.
• Overcooking the broccoli: Add it near the end and keep the covered simmer to about 2 minutes.

How to store

Refrigerate leftover curry in a covered container and eat within 3 days. Reheat gently in a saucepan until hot throughout, stirring occasionally; add a little water if the sauce has thickened. Store rice separately where possible.

Frequently asked questions