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5 from 2 votes

Thai Red Curry

If you prefer a vegetarian or vegan curry, replace the chicken with 1 package firm tofu cut into 1” triangles or squares.
Servings: 4 Servings

Ingredients

  • 4 oz red curry paste (I like Maesri brand)
  • 2 13.5 oz cans full fat coconut milk (I like Chaokoh brand), divided
  • 1 tbsp sugar or more to taste
  • 1 tbsp fish sauce
  • 1-2 leaves fresh makrut lime or 3-4 dried makrut lime leaves
  • 2 tsp chili paste such as sambal oelek (optional-- add only if you want your curry to be extra spicy)
  • .75 lb chicken breast frozen 10 minutes, then sliced thin against the grain into bite-sized pieces
  • 1 small red bell pepper, sliced thin
  • 1 small green bell pepper sliced thin
  • 1 small yellow onion, sliced thin
  • 1 8 oz can bamboo shoots drained, rinsed, and julienned
  • 6-8 large basil leaves
  • 4 servings prepared brown or jasmine rice for serving

Instructions

  • In a large wok or pot over medium-high heat, add the curry paste and cook while stirring for 1-2 minutes until fragrant. Add 1.5 cans of the coconut milk, sugar, fish sauce, lime leaves, and chili paste (if using.) Bring to a simmer, and maintain a simmer uncovered for 5 minutes, stirring occasionally.
  • Bring the curry to a boil and add the chicken, bell peppers, onion, and bamboo shoots, and stir. Reduce to a simmer and cook 6-8 minutes more, or until chicken is opaque throughout and vegetables are crisp tender.
  • Turn off heat and stir in the basil leaves and remaining coconut milk. Serve the curry over the rice and enjoy!