Thai Red Chicken Curry

We never think of a curry for a quick dinner, yet it is so easy to prepare and can be made in just a few minutes. Allow for about 30 minutes from beginning to end and you have a wonderful dinner, filled with anything you can find in your refrigerator. The heat of the red curry paste contrasts with the beautifully rich coconut milk, which by the way, packs about 400 calories per cup…. just sayin’ . But every now and then you can indulge in such a satisfying dish. The beauty of this dish is that you can easily make it vegetarian or even vegan. Substitute the meat with Tofu or chick peas and you have a perfect dinner. We keep both Green and Red curry pastes in the refrigerator as they keep for a long time and they become so handy, when you want something exotic the whole family can enjoy. Try this version with chicken thighs, delicious.
You can use any vegetables you have in your refrigerator or freezer. In this case, I used a sweet potato and a regular one. I also added a few carrots and a large onion.

1 Large can Coconut Milk
1 Large tablespoon Fish Sauce
1 1/2 Tablespoon Red Curry Paste
1/2 Teaspoon brown sugar / honey or sugar cane
500 Gr. Chicken Thighs cut in bite size pieces (You can also use chicken breast)
1 Large Onion roughly chopped
1 Red Pepper (you can also used green or yellow). sliced finely
2 Large Carrots peeled and sliced finely
1 Large Potato peeled and cut in small cubes
1 Large Sweet Potato peeled and cut in small cubes
1/2 Cup chicken broth
2 Garlic cloves peeled and finely grated
1 2cm Ginger peeled and finely grated
3 Tablespoons Vegetable Oil
4 Kaffir Lime leaves

First, prepare the sauce which can be made ahead of time. Simply pour the coconut milk in a medium size bowl, to which you add the fish sauce, sugar cane and red curry paste. Mix everything thoroughly to avoid lumps and set aside.
Prepare your vegetables and get a wok or heavy base saucepan very, very hot. When the smoke is starting to appear, stir in the vegetable oil and saute the chicken pieces for a few minutes, constantly moving them around. Cook them for about 4 minutes. Remove the chicken and set aside on a plate.
Discard most of the fat and keep about 2 tablespoons. Add the ginger and garlic and saute for a minute. Stir in the onion, red pepper and saute for about 2 minutes, until the onions become translucent. Add all the other vegetables and mix well. Add the chicken broth and cover with a lid. Cook the vegetables for about 2-3 minutes. They should remain quite crunchy.
Add the chicken back and pour in the sauce and cook with the lid on for about 4-5 minutes, until the sauce starts to thicken.
Garnish with Coriander and chopped scallions.
Serve with Jasmine Rice.

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