Thai Red Curry
Thai Red Curry simmers red curry paste, coconut milk, chicken, broccolini, and herbs into a warm Thai-style dinner.
About This Recipe
Thai Red Curry gets its flavor from blooming curry paste before the coconut milk goes in.
Simmer gently after adding chicken and vegetables so the sauce thickens while the pieces stay tender.
Ingredients
- ✓1 1/2 cups jasmine rice
- ✓1 tablespoon canola oil
- ✓1 1/2 pounds boneless (skinless chicken breasts, cut into 1-inch chunks)
- ✓Kosher salt and freshly ground black pepper
- ✓2 shallots (minced)
- ✓3 cloves garlic (minced)
- ✓3 tablespoons red curry paste
- ✓1 tablespoon freshly grated ginger
- ✓1 13.5-ounce can coconut milk
- ✓1 bunch broccolini (cut into 3-inch pieces)
- ✓2 green onions (thinly sliced)
- ✓3 tablespoons chopped fresh cilantro leaves
- ✓2 tablespoons freshly squeezed lime juice
Ingredient Notes
- Red curry paste: Cook the paste briefly to deepen its flavor.
- Coconut milk: Coconut milk makes the sauce rich and smooth.
- Chicken: Cut chicken evenly so it cooks quickly.
- Lime and herbs: Lime juice, cilantro, and green onion brighten the curry.
Instructions
- 1
In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- 2
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
- 3
Stir in red curry paste and ginger until fragrant, about 1 minute.
- 4
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- 5
Stir in broccolini until just tender, about 3 minutes.
- 6
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- 7
Serve immediately with rice.
Katy’s Kitchen Tips
- Cook curry paste in oil before adding coconut milk.
- Simmer gently after adding chicken.
- Add quick-cooking vegetables near the end.
- Finish with lime juice and herbs off the heat.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, pan sauce, salsa, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Thai Red Curry
Serve Thai Red Curry with jasmine rice, rice noodles, Thai cucumber salad, lime wedges, or fresh basil.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Overcooking: Lean meat and seafood dry out quickly.
- Uneven pieces: Different sizes cook at different speeds.
- No rest time: Meat slices cleaner and juicier after a short rest.
- Crowding: Crowding traps steam and slows browning.
FAQ
Can I make Thai Red Curry ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Serving Size: 1 serving