Authentic Thai Red Curry with Chicken

Name: Authentic Thai Red Curry with Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups kabocha squash (bite-sized pieces (see note 1)); 1 ½ cup coconut milk; 3½-5 Tbsp red curry paste (store bougth, or recipe below (see note 2)); 1 lb chicken thigh (boneless, skinless, 1.5-inch cubes ); 1 cup chicken stock (unsalted or low sodium); 2 Tbsp fish sauce; 2-3 Tbsp palm sugar (finely chopped); 1 cup Thai basil leaves; ¼ red bell pepper (julienned (optional for colour)); 0.4 oz mild dried chilies (such as guajillo or puya, see note 3); 0.2 oz spicy dried chilies (such as arbol, see note 3); 1 tsp coarse sea salt; 1/4 tsp white peppercorns; 1/4 cup chopped shallots; 3 Tbsp chopped garlic; 3 Tbsp finely chopped lemongrass (from the bottom half); 1 Tbsp finely chopped galangal; 2 chopped cilantro roots (or sub 6 cilantro stems); 1 tsp chopped makrut lime zest (see note 4); 1 tsp fermented shrimp paste (gapi)

Instructions

Prep:20minCook:25min

This classic recipe is a great one to start with if you've never made a Thai curry before. Easy, but totally delicious and fail-proof. The creamy squash goes wonderfully with red curry, but feel free to change up the veggies!

Updated at: Wed, 12 Mar 2025 05:10:23 GMT