Thai Red Curry with Chicken
Red curry paste fried in coconut cream until it smells toasty, then simmered with sliced chicken breast, baby corn, bell peppers and ginger. Fish sauce and sugar bring it into balance.
- Time
- 30 min hands-on, 40 min total
- Makes
- servings
- Chapter
- 炖煮 Braises and simmers
- Source
- Worked out in a cooking chat, Oct 2026
- Gear
- Wok or wide pot
配料 Ingredients
Curry
Vegetables
To serve
做法 Method
Prep
Slice 900 g boneless chicken breast, cut 3 bell peppers into strips, halve 227 g baby corn and cut 15 g fresh ginger into matchsticks. Keep the green onion whites and greens from 4 green onions apart.
Fry the paste
Open 2 cans coconut milk without shaking and spoon the thick cream off the top of one can, about half a cup, into the wok with 1 tbsp neutral oil. Simmer over medium heat, stirring, until it thickens and little beads of oil appear.
Add 3 tbsp red curry paste and 15 g fresh ginger. Fry, stirring and scraping, until the paste darkens a shade and smells toasty rather than raw.
Simmer
Add the chicken and stir to coat it in the paste. Cook until the outside is no longer pink.
Pour in the rest of the coconut milk from both cans. Add 2 tbsp fish sauce, 1 tbsp palm or brown sugar and the baby corn. Bring to a gentle simmer, not a hard boil, which can split the coconut milk.
Add the peppers and green onion whites. Simmer until the peppers are just tender but still bright and the chicken is cooked through.
Finish
Taste. Add fish sauce a little at a time for salt and a pinch of sugar to round out the heat. It should taste hot, salty and sweet in that order.
Scatter the sliced green onion greens over the curry and serve with steamed jasmine rice.
笔记 Notes
Tips
- Thaw the chicken overnight in the fridge. Slightly frozen breast is easier to slice thin.
- If you have Thai basil, stir in a big handful of leaves off the heat just before serving. A squeeze of lime also works.
- Breast dries out fast. Keep the simmer gentle and stop as soon as the chicken is cooked through.