A vibrant and aromatic Thai red curry that perfectly balances spicy heat, creamy coconut richness, and fresh herbaceous notes. This authentic Southeast Asian classic features tender chicken or vegetables in a luscious red curry sauce that will transport your taste buds straight to Bangkok.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
spicymeatfamilyfestive
Ingredients
700 gchicken breast
4 tablespoonsred curry paste
400 mlcoconut milk
2 piecesred bell peppers
200 gThai eggplant
2 tablespoonsfish sauce
1 tablespoonpalm sugar
15 gfresh Thai basil leaves
3 piecesshallots
2 tablespoonsvegetable oil
Instructions
1PREPARE YOUR INGREDIENTS: Slice the chicken breast into bite-sized pieces approximately 2cm thick, and set aside on a clean cutting board. Slice the red bell peppers into 2cm strips, removing seeds and membranes. Cut the Thai eggplant into quarters and thinly slice the shallots. Having all ingredients prepped and within reach is essential for the quick cooking process that follows, as the curry comes together rapidly once you begin cooking.
2BLOOM THE CURRY PASTE: Heat the vegetable oil in a large heavy-bottomed pot or wok over medium heat until shimmering, about 1-2 minutes. Add the red curry paste and the sliced shallots together, stirring constantly for 2-3 minutes until the mixture becomes fragrant and the raw paste flavor mellows. The oil should begin to separate slightly from the paste, which indicates that the aromatics have been properly released and the curry base is ready for the next step.
3SEAR THE CHICKEN: Increase the heat to medium-high and add the sliced chicken pieces directly into the curry paste. Stir continuously for 4-5 minutes, ensuring each piece is coated with the red paste mixture and begins to turn opaque. The chicken should develop a light golden exterior while still being undercooked in the center, as it will continue cooking in the coconut milk. This step builds flavor through browning while preventing the chicken from becoming tough later.
4ADD THE COCONUT MILK: Pour in the entire can of coconut milk while stirring gently to incorporate it smoothly with the curry paste and chicken. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 2-3 minutes until the sauce reaches a consistent creamy texture. The coconut milk should fully integrate with the curry paste, creating a homogeneous sauce without visible streaks or separated oil floating on top.
5COOK THE VEGETABLES AND SEASON: Add the red bell pepper strips and Thai eggplant quarters to the simmering curry, along with the fish sauce and palm sugar. Reduce heat to medium and simmer gently for 12-15 minutes, stirring occasionally, until the vegetables are tender but still hold their shape and the chicken is cooked through completely (internal temperature should reach 75°C or 165°F when tested with a meat thermometer). Taste the curry and adjust seasonings as needed—add more fish sauce for depth, palm sugar for sweetness, or a squeeze of lime juice for brightness.
6FINISH WITH FRESH HERBS AND SERVE: Remove the pot from heat and gently fold in the fresh Thai basil leaves just before serving, which preserves their delicate flavor and vibrant color. Ladle the curry into serving bowls, ensuring each portion has a good mix of sauce, chicken, and vegetables. Serve immediately while hot, accompanied by jasmine rice or sticky rice to absorb the luscious sauce. The curry can be made up to 24 hours ahead and refrigerated, as the flavors develop and deepen when allowed to rest overnight.