Authentic Thai Red Curry With Chicken

"I spent many months traveling in Thailand and Thai Red Curry quickly became my favorite dish. This dish is suppose to be spicy! If your sinuses aren't draining and a little perspiration isn't forming on your forehead halfway through this meal, you don't have the real thing. I know most people don't enjoy their food this spicy, so I toned it down a bit. Also, this dish is flexible and fun to cook. If you like onions, put in more. Like three kinds of peppers, add them. You get the idea. Just go with it. Enjoy!"
Authentic Thai Red Curry With Chicken created by Marc Bowman
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  • Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don’t cut them too small).
  • Shred carrots with a vegetable peeler and set aside.
  • Cut tomatoes in half and set aside.
  • Cut chicken into bite size pieces and set aside.
  • Pour the oil into a five-quart pot and put over medium heat.
  • When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
  • Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
  • After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
  • Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
  • Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
  • Serve with hot Jasmine rice.

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  1. jayneeprak
    Authentic Thai Red Curry With Chicken Created by jayneeprak
  2. Anonymous
    Should have added more red curry paste. Husband thought it was missing something. It was somewhat bland for us. We eat Thai a lot. My son did not like the sugar. I do. He also did not like choice of veggies, preferring peas, corn and bamboo shoots to the eggplant. I liked the eggplant. Overall, good base recipe to experiment with. Thank you.
  3. lissiespires
    Thank you, I live this recipe. Only thing I ever change are the vegetables I add, depending on what I have available. I add plenty of curry paste and is delicious and spicy. One of my favorites!
  4. Marc Bowman
    Authentic Thai Red Curry With Chicken Created by Marc Bowman
  5. Marc Bowman
    Authentic Thai Red Curry With Chicken Created by Marc Bowman


<p>I love God, my wife, cooking, motorcycles, boating, sunshine, traveling, and visiting with friends over a cup of coffee or tea. I also love to comment on current affairs on my website.</p>
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