Red Chicken Curry
Red chicken curry is a Thai-style dish of chicken simmered in coconut milk with red curry paste, fish sauce and a little sugar. Frying the paste first releases its aroma, and the chicken then finishes cooking gently in the sauce. It takes 30 minutes from start to finish, and you can make it milder or hotter just by changing how much paste goes in. Serve it with jasmine rice.
- Total
- 30 min
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Per serving
- 370kcal
Choosing the right cut for red chicken curry
Chicken breast cooks quickly and suits a 30-minute curry, as long as you cut it into even 2cm pieces. Thighs are more forgiving if you tend to overcook. Look for a Thai red curry paste with a short ingredient list, and use a tin of full-fat coconut milk for the best sauce. Light coconut milk makes a thinner curry that is more likely to separate.
Preparing red chicken curry
Tap a time to start a timer.
- Fry the paste Heat the oil in a large deep frying pan or wok over a medium heat. Add the curry paste and fry for , stirring, until fragrant. Do not let it catch, as burnt paste turns bitter.
- Seal the chicken Add the chicken and stir for so every piece is coated in paste and the outside turns white.
- Build the sauce Pour in the coconut milk and water, and stir until the paste dissolves. Add the fish sauce and sugar. Bring to a gentle simmer, which takes about .
- Simmer Simmer for , then add the red pepper and bamboo shoots and simmer for another . The chicken must be steaming hot all the way through, with no pink and clear juices. Cut the largest piece in half to check.
- Finish Take the pan off the heat. Stir in the basil and lime juice, taste, and add a little more fish sauce or sugar if needed. Serve with rice.
Serving and swaps
Jasmine rice is the classic partner, and 75g dry rice per person is plenty. You can swap the chicken for raw king prawns, which need only 3–4 minutes in the sauce, or for firm tofu. For a green version of the same dish, try green chicken curry. If you would like a milder British-style curry, make a chicken curry instead.
Common problems and fixes for Red Chicken Curry
- The sauce has split and looks oily.
- Boiling coconut milk hard can make it separate. Keep the heat low, with just a few bubbles, and use full-fat coconut milk, which is more stable than light.
- The curry is too salty.
- Curry paste and fish sauce both carry a lot of salt. Add the fish sauce gradually, taste at the end, and balance salty or hot curry with a pinch more sugar and the lime juice.
- The chicken is dry.
- Pieces cut larger than 2cm take longer and are more likely to be overcooked at the edges. Cut evenly, keep the sauce at a gentle simmer and take the pan off the heat as soon as the chicken is cooked through.
Frequently asked questions about Red Chicken Curry
How do I make red chicken curry milder or hotter?
For a milder curry use 1 tbsp of paste and add more coconut milk. For a hotter curry use 3 tbsp, or add a sliced red chilli with the pepper. Brands of paste vary a lot, so start small.
Can I use chicken thighs?
Yes. Use 600g boneless, skinless thighs cut into pieces, and simmer for 12–15 minutes in total, as they stay juicier and take a little longer to cook.
What can I use instead of bamboo shoots?
Green beans, mangetout or baby corn. Add them with the pepper, and simmer for 5 minutes until just tender.
How long does it keep, and can I reheat it?
It keeps in the fridge for up to 2 days. Reheat gently until steaming hot all the way through. Cool any leftover rice quickly, keep it in the fridge and reheat it only once.
How did you like the recipe?
4.8 / 5 · 28 ratings
