Thursday 21 March 2013

Thai Red Chicken Curry

This version of Thai Chicken curry is slightly westernized, the heat has been reduced and some of the more difficult to source ingredients have been taken out or substituted.

If you are interested in comparing this recipe with a more authentic version, then why not have a look at the: traditional Thai red curry recipe.

That being said, the recipe presented here is tasty, easy to prepare and makes a wonderful dinner dish for sharing.

Thai Red Chicken Curry

Serves: 4
Classic Thai red chicken curry served in a bowl.


400ml (14 oz) tinned coconut milk
3 tbsp Thai red curry paste
4 chicken breast fillets, skinned and boned
4 tbsp fish sauce
2 tbsp caster sugar (or palm sugar, to be more authentic)
225g (8 oz) tin of bamboo shoots, drained
1 medium-sized aubergine (eggplant)
juice of 1 lime
a few fresh basil leaves (Thai basil to be authentic)
1 tbsp fresh coconut, grated
2 birds' eye chillies, sliced into thin rounds


Pour half the coconut milk into a large saucepan then stir in the red curry paste and bring to a boil. Continue boiling rapidly or 4 minutes, or until the volume has reduced by half.

Cut the chicken breasts into 3cm (1 in) pieces. Add these to the coconut milk mixture and bring back to a boil. Reduce the heat to a low simmer and cook the chicken breasts for 5 minutes, stirring occasionally.

Stir in the fish sauce and the sugar then bring back to a boil. Drain the bamboo shoots and slice lengthways into matchsticks. Slice the aubergine into small chunks. Add to the pan with the bamboo shoots then bring back to a boil. Reduce to a simmer and cook for 5 minutes more.

At this point add the remaining tinned coconut milk along with the lime juice, 2 tbsp shredded basil leaves and half the chillies. Allow the mixture to heat through for about 3 minutes then spoon the curry into a serving dish and serve garnished with more basil leaves, the grated coconut and the remaining chilli rounds.

Serve immediately, accompanied by rice.

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