Who loves Thai food? I know we definitely do. But I’ll let you in on a little secret. This recipe is not your traditional Thai Red Curry. If you go to a Thai restaurant, you’ll get a more traditional version. But hey, I am not claiming that this is traditional red curry. Damn, I just said traditional a lot, didn’t I?
This is just how I make red curry at home and I am more than happy with it. Honestly, if I don’t know what to make for dinner and am running out of time, it magically becomes red curry night. From start to finish, it doesn’t take any longer than 30 minutes to throw this together. To be frank, the rice cooker takes longer! You can also switch out the protein or just make it a vegetarian meal.
There are many brands of curry paste out there. You can generally find an option or two at your local grocery store in the international section. If you go to an Asian grocery store, there will be a lot more options.
Here in Paris, most grocery stores carry the Thai Kitchen brand. It isn’t too bad, just a weak spice-wise for my taste, however I have found myself using it in a pinch.
My preferred brand is Mae Ploy. I have yet to see this in the store here in France. My parents used to send it to me in care packages every once in a while. A couple years ago, Amazon.fr started carrying it, so now I can just order it when I run out. It comes in tubs of 400g, so it generally lasts me quite a few months.
Vegetable wise, I grab a bell pepper of each color and a yellow onion. However I do love adding in some bamboo shoots every once in awhile to mix things up.
If we’re in the mood for red curry but are out of chicken, we just double up the bell peppers and onions. It is just as hearty and you won’t even notice that the chicken is gone.
Don’t hesitate to let me know what you think of this Thai red curry and feel free to leave a review below! Also, check out my social media to see more about our day to day food adventures!
Chicken Thai Red Curry
- Dutch Oven
- 1 tbsp Coconut Oil
- 300 g Chicken Breast, in bite sized slices
- 3 Large Bell Peppers, sliced
- 1 Large Onion, sliced
- ½ Lime
- 2 tbsp Fresh Ginger, grated
- 2 tbsp Red Curry Paste
- 1 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 400 ml Coconut Milk
- Chopped Cilantro, for garnish
- Heat coconut oil in a dutch oven. Add the bell peppers and cook for about 7 minutes until softened slightly. Add onions and let cook for an additional 5 minutes.
- In a separate pan, cook the chicken until slightly golden brown and thoroughly cooked.
- Add chicken to the dutch oven with the onions and peppers, along with the grated ginger.
- Let the ginger cook for 1-2 minutes, or until fragrant.
- Add the red curry paste and mix until everything is coated and there are no longer chunks of curry paste. Let cook for 1-2 minutes.
- Add the coconut milk, fish sauce, brown sugar and juice from half a lime. Bring to a simmer and then cover. Let simmer for 15 minutes so the flavors meld.
- Serve with steamed rice.