Red curry is one of the easiest Thai curries to make. Make it super simple by using a store bought curry paste, or step up and make an authentic Thai Red Chicken Curry with our authentic homemade curry paste.
1.25cupDried Thai chiles or fresh Thai chilesabout 1.25 ounces
1TablespoonCoriander Seeds
½teaspoonGround Cumin
¼teaspoonBlack Peppercorns
2TablespoonLemongrasschopped
1TablespoonCilantro Paste
¼cupGalangalchopped
1teaspoonLime Zest
6Garlic Clovesminced
1Large Shallotminced
1TablespoonShrimp Paste
1teaspoonSalt
Thai Red Chicken Curry
2CansCoconut Milk Divided into thick and thin consistency. Do not shake the can!
3TablespoonRed Curry PasteHomemade as described or store bought
1poundBoneless, Skinless Chicken Breastscut into ¼ inch slices
4Keffir Lime Leaves sliced into pieces
2TablespoonFish Sauce
4Dried Thai Red Chiles
½cupThai Basil or Sweet Basil
1cupGreen Beans
½cupBamboo Shoots(optional)
Instructions
Heat a wok or heavy-bottomed large saucepan over medium-high heat.
Add ½ cup of the thicker coconut milk. When it is bubbling, add the curry paste and cook, stirring for 2 minutes, then add remaining ½ cup thicker milk and cook for 5-8 minutes, until the oil begins to separate.
Add the chicken pieces, stir well to coat with the flavored oil, and cook over medium-high heat for about 4 minutes, until the chicken has changed color and become somewhat firmer.
Add the remaining coconut milk and bring to boil. Lower the heat and simmer for 5 to 10 minutes.
Stir in the fish sauce, Thai chiles, beans, and lime leaves. Reduce the heat and simmer for 10 minutes.
Just before serving, stir in the basil.
Thai Red Curry Paste
Zest your lime into a small bowl.
For the lemongrass you will want to remove the tough outer layer or two to get to the more tender portion of the lemongrass. Chop the lemongrass and place into the bowl with the lime zest.
Remove the stems from the chiles and shake out the seeds. If using dried chiles, soak them in warm water for about 30 minutes.
Crush the coriander seeds and black peppers in a mortar and pestle, or place in a bag and crush with the flat side of a meat tenderizer.
Remove the tough portions of the galangal then chop up the rest and add to the bowl with the lemongrass.
Peal and slice the garlic and shallot and place into a food processor or blender. Add in the galangal, lemongrass and lime zest. Pulse several times to finely chop the contents.
Scape the sides of the food processor bowl and add in the shrimp paste, cilantro paste, crushed spices, cumin, salt and Thai chiles. Run the food processor until a nice even paste is formed. If the paste seems too coarse add a couple tablespoons of the soaking water from the Thai chiles to help smooth it out.
Store the Red Curry Paste in a sealed container in the refrigerator until ready to use.