Thai Red Curry with Chicken

Name: Thai Red Curry with Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Thai
Ingredients: 2 large garlic cloves, minced; 2 tsp fresh ginger, finely grated; 1/2 fresh lemongrass, finely chopped; 3 tbsp olive oil; 1 cup (250 ml) chicken broth, reduced sodium; 400 ml / 14 oz full fat coconut milk; 6 kaffir lime leaves; 1 tbsp raw sugar; 2 tsp fish sauce; 350g / 12 oz chicken thighs, boneless and skinless, cut into thick slices; 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm cubes; 120g / 4oz green beans, trimmed and cut into 5cm pieces; 12 Thai basil leaves; 1 Red chilli, sliced, to serve, smaller chillis are more spicy; Fresh coriander leaves, to serve; 1 cup jasmine rice, to cook; 5 - 6 tbsp thai Red Curry Paste, store bought or buy ingredients below for homemade curry paste; 16 dried chilis, chopped into 1 cm pieces, seeds shaken out; 1 large lemongrass, sliced, reedy outer skin removed; 1 tbsp grated galangal, peeled and grated; 4 garlic cloves, peeled whole; 1 tbsp shrimp paste; 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1 tbsp coriander, chopped stem and roots; 2 red shallots , peeled and roughly chopped; 1 tsp lime zest; ¼ cup reserved chilli soaking water

7 steps

Prep:20minCook:20min

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Updated at: Thu, 17 Aug 2023 13:32:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories737.9 kcal (37%)

Total Fat40.9 g (58%)

Carbs69.5 g (27%)

Sugars9 g (10%)

Protein29.6 g (59%)

Sodium1030.2 mg (52%)

Fiber8.8 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2garlic cloves

large, minced

2 tspfresh ginger

finely grated

0.5fresh lemongrass

finely chopped

3 Tbspolive oil

1 cupchicken broth

reduced sodium

400mlfull fat coconut milk

6kaffir lime leaves

1 Tbspraw sugar

2 tspfish sauce

350gchicken thighs

boneless and skinless, cut into thick slices

150gpumpkin

or butternut squash, cut into 1.5cm cubes

120ggreen beans

trimmed and cut into 5cm pieces

12thai basil leaves

1Red chilli

sliced, to serve, smaller chillis are more spicy

fresh coriander leaves

to serve

1 cupjasmine rice

to cook

5 Tbspthai Red Curry Paste

store bought or buy ingredients below for homemade curry paste

16dried chilis

chopped into 1 cm pieces, seeds shaken out

1lemongrass

large, sliced, reedy outer skin removed

1 Tbspgalangal

grated, peeled and grated

4garlic cloves

peeled whole

1 Tbspshrimp paste

½ tspground coriander

½ tspground cumin

1 Tbspcoriander

chopped stem and roots

2red shallots

peeled and roughly chopped

1 tsplime zest

¼ cupwater

reserved, chilli, soaking

Instructions

Step 1

INSTRUCTIONS FOR THE HOMEMADE RED CURRY PASTE Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.

Step 2

Remove chillis and reserve water.

Step 3

Put chillis in a blender or powerful food processor.

Step 4

Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.

Step 5

Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.

Step 6

Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.

Step 7

Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!

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