Reserve Your Thursday For Thai Red Chicken Curry Recipe
Image Credit: Thai Red Chicken Curry

Forget ordering from restaurants; make your Thai red curry at home! The classic basic dish is ready in less than 30 minutes. If you are an experimentation lover (who tries to cook new dishes), try this multi-dimensional Red Thai Chicken Curry with veggies. It's perfect for your Thursday lunch or dinner. So, run to the grocery store and get your hands on the below-mentioned ingredients to make homemade red thai chicken curry!

Ingredients to make red thai chicken curry:

  • 4-5 tablespoon of Red Thai Curry Paste (store-bought)
  • ½ kg chicken breast (small sliced)
  • 1 cup of chicken broth
  • 5-6 garlic cloves (chopped)
  • 2 tablespoons of garlic and ginger paste
  • 2 tablespoons of ginger (grated/ small dice)
  • 2 onions (large and chopped)
  • 4 tablespoon of olive oil
  • 1-1.5 cup of coconut milk
  • 1 Bell peppers (green, red, yellow - chopped)
  • 1 small zucchini (sliced)
  • 1 tablespoon of cornstarch
  • 2 tablespoon of soya sauce
  • 1 tablespoon of chili paste/ powder
  • salt and pepper (as per taste)
  • 2 tablespoon of lime juice
  • ½ teaspoon of white sugar/ brown sugar

For Garnishing:

  • Fresh basil leaves
  • Fresh coriander leaves
  •  Lemon zest (optional)

How to make thai red chicken curry?


For marinating the chicken:

  1. Clean the chicken, slice it into small pieces. Add ginger and garlic paste, mix it. 
  2. Add 1 tbsp of olive oil, ½ teaspoon of soya sauce, a pinch of salt, give a good mix. 
  3. Cover with cling film and transfer it into the refrigerator for 15 minutes.

For gravy:

  1. Take a pan, heat olive oil, add grated ginger, chopped garlic, onion and saute them for a minute.
  2. After it's done, add veggies, bell peppers, zucchini, then add the red Thai curry paste and give a good mix for 5 minutes.
  3. Add marinated chicken, chicken broth, soya sauce, dry spices, black pepper, salt, sugar, and chilli paste/powder in the pan.
  4. Simmer it for about 4-5 minutes, dissolve cornstarch into coconut milk, and mix it until no lumps. And pour into the curry.
  5. Cook it for about 7-10 minutes and check the chicken is cooked.
  6. Add drops of lime juice and garnish it with chopped basil and coriander leaves.

Serve with plain white rice!