Nothing beats a warm homemade curry. This recipe may look complex, however it's unbelievably simple. I've paired together the perfect balance of heat, to sweet, crunch, cream and zest.
What I love about red curry is how well it stores. You know those certain meals that just taste better the second day? This is one of them!
Pair this authentic red curry with some freshly made basmati rice. To really accentuate this coconut milk based dish, you can even swap the water for coconut milk when making the rice.
Why we love red curry:
- Great for feeding groups of people.
- Customizable for any dietary preference.
- Affordable and still nutritious.
- A quick homemade meal on your table in less than an 45 min.
Essentials: to ensure an authentic curry flavor it's highly recommended to use kaffir lime leaves, and bamboo shoots. However I know that some of these ingredients are not the easiest to find. So here is a little swap sheet you can refer to when grocery shopping.
1. HIGHLY RECOMMEND: Red Curry Sauce by Blue Elephant. It has red chili, kaffir lime leaves and sweet basil leaves already in it! You can find it at Walmart, World Market and Amazon.
2. Bamboo shoot: Look for these in a can located in the Asian food isle in your local store.
Authentic Thai Red Curry
- 1 lb Chicken breast sliced 1/2 inch thick
- 3 Tbsp Thai Red Curry Paste highly recommend Blue Elephant's Red Curry Sauce
- 2 Cups Coconut Milk full fat for a creamier curry
- 1 Cup Bamboo shoots canned
- 2-3 stalks Baby Bok Choy chopped
- 1 Cup Thai Sweet Basil regular basil will work too
- 1 Lime, juiced or 5 Kaffir Lime leaves
- 2 teaspoons Coconut Sugar
- 1 Tablespoon Fish Sauce
- 1 teaspoon Salt
- (optional) Sambal for an extra spice kick if desired
- 1 can water chestnuts sliced
Heat half the coconut milk in a wok or pan, once it's warm add curry paste, stir, cook it on low heat until it is thick and well blended.
Add the chicken and to the milk and curry mixture cook for about 5 minutes, then add the other half of the coconut milk.
Add the chopped bok choy, bamboo shoots, water chestnuts, fish sauce, coconut sugar, and lime juice/leaves. Cook for 10 minutes, then let it cool down.
Stir in the basil and serve.