When I was younger, I took some cooking lessons from my Thai neighbour. She taught me to make this Thai Red Curry along with a few more dishes which I hope to share with you very soon. This red curry is very quick to make with lots of flavour, making it a great weekday meal. Serve this over rice to satisfy all your Thai food cravings.
THAI RED CHICKEN CURRY
Prep Time: 15 min.
Cook Time: 10 min.
- 2 tsp canola oil
- 1 tbsp red curry paste
- 1 potato (cubed)
- 2 lemon leaves (fresh or dried)
- 1½ cups coconut milk
- 1 cup water
- 1 tsp salt
- 300g chicken, cubed (about 1 large chicken breast)
- 1 large carrot, diced
- 1/2 tsp concentrated chicken stock
- 1/2 tsp white sugar
- 1/2 Tbsp fish sauce
- 10 basil leaves
- Optional: 1 head of broccoli, cut in pieces
- Heat oil in a large pan or wok over low heat. Add red curry paste and cook for 30 seconds until fragrant.
- Add potato cubes, lemon leaves, coconut milk, water, and salt. Increase heat to medium and cook until the potatoes are just soft.
- Add chicken, carrot and concentrated chicken stock to the wok. Add in optional broccoli. Simmer for 5 minutes.
- Once chicken is no longer pink, add in sugar, fish sauce and basil leaves and stir. Cook for about 1 minute more. Serve over plain rice.
- Thai curry paste brand: I use AROY-D Red Curry Paste. It has a very authentic Thai flavour. You can find it in many Asian food markets for around $8 CAD.
- Concentrated chicken stock brand: I use Better than Bouillon. You can buy it in any grocery store, but Costco has a great deal on it.
- Coconut milk brand: I use AROY-D Coconut Milk. You can find it in Asian food markets for around $4 CAD.