How long does it take to make Red Chicken Curry?

Red Chicken Curry usually takes about 15 minutes to make. The time can vary slightly with the quantity and method. Check the texture towards the end.

How do you make Red Chicken Curry?

Follow the stated timings and temperatures. Stir or turn it only when the method calls for it.

How do you stop Red Chicken Curry from drying out?

Do not leave it over the heat for too long. Check the texture near the end and adjust the time if needed.

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Red Chicken Curry

Name: Red Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Red Chicken Curry
Ingredients: 500g chicken breast cut into bite sized pieces; 2 tablespoons red curry paste; 400ml coconut milk; 1 tablespoon vegetable oil; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 red bell pepper sliced; 100g bamboo shoots drained; 1 handful fresh basil leaves

Red Chicken Curry is a classic Thai dish that is full of flavour and very easy to make at home. You can adjust the heat by adding more or less curry paste depending on your preference. This meal is perfect for a busy weekday evening when you want something satisfying. Serve it with steamed jasmine rice for a complete experience.

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What is good about red chicken curry

Red Chicken Curry combines creamy coconut milk with aromatic spices to create a rich and balanced sauce. The chicken stays tender when simmered gently in the liquid. Adding vegetables like peppers gives a nice crunch and extra colour to the plate. It is a reliable recipe that everyone in the family will enjoy.

A step-by-step guide to red chicken curry

Step 1

Fry the paste: Heat the vegetable oil in a large pan over medium heat. Add the red curry paste and fry it for about one minute until it becomes fragrant. This helps to release the oils and spices from the paste for a better flavour. Make sure not to burn it as it can become bitter.

Step 2

Cook the chicken: Add the chicken pieces to the pan and stir them into the paste. Cook the chicken for a few minutes until the outside is no longer pink. You do not need to cook it all the way through yet as it will finish in the sauce. Stir often to ensure every piece is coated in the red curry paste.

Step 3

Simmer the sauce: Pour in the coconut milk and stir until the paste is fully dissolved into the liquid. Add the fish sauce and brown sugar to balance the saltiness and sweetness. Bring the mixture to a gentle simmer and let it cook for five minutes. This allows the Red Chicken Curry sauce to thicken slightly.

Step 4

Add vegetables: Stir in the sliced bell pepper and bamboo shoots. Continue cooking for another five minutes until the vegetables are tender but still have some bite. Remove the pan from the heat and stir through the fresh basil leaves. Serve the curry immediately while it is hot.

My best tips for red chicken curry

For the best Red Chicken Curry it is important to use a good quality coconut milk that is high in fat. This creates a much creamier sauce that coats the chicken perfectly. If the sauce is too thick you can add a splash of water or chicken stock to thin it out.

Be careful with the fish sauce as it is very salty so add it gradually. You can substitute the chicken with prawns or tofu if you want to try a different version. Adding a squeeze of lime juice at the end can bring a fresh acidity to the dish. Always taste the sauce before serving to check if it needs more sugar or spice.

You can also try these recipes: chocolate cake, plaice with mushrooms and cream or oven-baked spare ribs.