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Authentic Thai Red Curry with Chicken Recipe

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4.4 from 6 reviews

This Authentic Thai Red Curry with Chicken is a rich, aromatic, and flavorful dish featuring tender chicken thigh simmered in a fragrant homemade red curry paste and creamy coconut milk, complemented by sweet kabocha squash and fresh Thai basil. Perfectly balanced with fish sauce, palm sugar, and a hint of spice, it's a classic Thai comfort food served best with jasmine rice.

Ingredients

For the Curry

  • 2 cups kabocha squash, bite-sized pieces
  • 1 ½ cups coconut milk
  • 3½-5 Tbsp red curry paste (store-bought or homemade)
  • 1 lb chicken thigh, boneless, skinless, cut into 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 color)

For the Red Curry Paste

  • 0.4 oz mild dried chilies (such as guajillo or puya)
  • 0.2 oz spicy dried chilies (such as arbol)
  • 1 tsp coarse sea salt
  • ¼ tsp white peppercorns
  • ¼ cup chopped shallots
  • 3 Tbsp chopped garlic
  • 3 Tbsp finely chopped lemongrass (bottom half)
  • 1 Tbsp finely chopped galangal
  • 2 chopped cilantro roots (or 6 cilantro stems as substitute)
  • 1 tsp chopped makrut lime zest
  • 1 tsp fermented shrimp paste (gapi)

Instructions

  1. Prepare the Kabocha Squash: Wash the kabocha squash and slice off any blemished parts of the skin. Remove the seeds by scraping them out with a spoon. Cut the squash into bite-sized cubes. If you have leftover squash, consider using it in a stir-fry later.
  2. Cook the Curry Paste: Bring ½ cup of coconut milk to a boil over medium-high heat. Add the red curry paste and stir well to break up any lumps. Cook and reduce the mixture until it becomes very thick and the coconut oil starts to separate from the curry paste. If no oil separates but the paste is thick, proceed regardless.
  3. Add the Chicken: Add the cubed chicken thigh to the curry paste mixture and toss to coat thoroughly. Pour in the remaining coconut milk and chicken stock. Season with 1 tablespoon of fish sauce and the palm sugar. Simmer gently for about 8 minutes to cook the chicken through.
  4. Add the Kabocha Squash: Add the prepared kabocha squash to the curry. Continue to simmer for another 6-8 minutes, or until the squash is tender and can be pierced easily with a fork. Avoid overcooking to prevent the squash from becoming mushy.
  5. Adjust Seasonings and Add Fresh Herbs: Remove the curry from heat. Taste and adjust seasoning with the remaining fish sauce as needed, since saltiness varies between curry paste brands. Stir in Thai basil leaves and the optional julienned red bell pepper for color.
  6. Serve: Serve the authentic Thai red curry hot, ideally with steamed jasmine rice to complete the meal.
  7. Prepare the Dried Chilies: Cut dried mild and spicy chilies into chunks and remove seeds. Grind them finely using a coffee grinder for the curry paste.
  8. Make the Curry Paste Base: In a mortar and pestle, combine lemongrass, galangal, cilantro roots, makrut lime zest, white peppercorns, and coarse sea salt. Pound until finely ground.
  9. Add Chilies: Add the ground dried chilies to the mortar and pound to combine evenly.
  10. Add Aromatics: Add garlic and shallots to the mix and pound until finely ground and integrated.
  11. Finish with Shrimp Paste: Add fermented shrimp paste (gapi) and pound thoroughly to mix into a smooth and fragrant red curry paste.

Notes

  • The kabocha squash skin is edible and adds texture but remove blemished parts to ensure quality.
  • Adjust red curry paste quantity according to your spice preference; 3½ Tbsp for milder and up to 5 Tbsp for spicier curry.
  • Dried chilies can be substituted with other mild and spicy varieties depending on availability.
  • Cilantro roots add a deeper flavor but stems can be used if roots are unavailable.
  • Make the red curry paste ahead of time and store refrigerated for up to a week or freeze for longer storage.
  • Serve with steamed jasmine rice to soak up the rich curry sauce.
  • Do not overcook the squash to maintain its texture and avoid mushiness.

Find it online: https://recipefeastful.com/authentic-thai-red-curry-with-chicken-recipe/