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
Delicious, authentic spicy and creamy red curry. Feel free to get creative to switch up the proteins or enjoy this light chicken recipe.
- 1 lb Chicken breast or chicken thighs sliced ½ inch thick
- 1 cup chicken broth/stock, low sodium
- 5-6 Tbsp Store bought Thai Red Curry Paste highly recommend Blue Elephant's Red Curry Sauce
- 1 cup Coconut Milk full fat for a creamier curry
- 1 can Bamboo shoots
- 3-4 stalks Baby Bok Choy roughly chopped
- 1 cup Thai Sweet Basil regular basil will work too
- 4-5 Kaffir Lime leaves
- 2 tsp Coconut sugar
- 1 tsp Fish sauce
- 1 tsp sea salt
- 1 can water chestnuts sliced
- 2 tsp Sambal or chili oil for an extra spice kick if desired
- 8 oz sliced mushrooms
In a large skillet on medium high heat, add coconut oil and red curry paste. Cook for 2 minutes stirring frequrntly, then add chicken broth and simmer until it reduces by half. Then add coconut milk, fish sauce, coconut sugar, kaffir lime leaves. Add chicken, reduce to a simmer, then adjust heat to medium and cook for 8-10 minutes until the chicken is cooked and sauce has thickend.
Taste and adjust if needed. Add mushrooms, water chesnuts, bamboo shoots, and bok choy.
Remove from heat. Stir in a handful of Thai basil leaves.
Serve over rice, garnished with fresh lime, cilantro leaves or chili oil.