This Thai style Red Chicken Curry is just like the one I buy from my local Thai restaurant! Coconut milk with fish sauce and spices make it the perfect bath to cook some thin sliced chicken in. Add some sliced jalapeños if you like the heat!
I called this a curry but it could pass as a soup. The reason is because one of my favorite things to order from my favorite Thai restaurant is Khao Soi. It’s a curry dish but comes with egg noodles and the most incredible curry sauce…but no rice and the noodles just don’t hold the sauce.
And that sauce is just way to good to be leaving, so I always order a side of rice to soak it up.
That’s how I feel about this Red Chicken Curry, the coconut milk based sauce is so tasty that adding the rice makes perfect sense.
Or you could skip the rice and just scoop up every last drop of this curry with a spoon.
Usually I’m wary of trying to recreate authentic recipes from other countries. So many secrets and traditions go into each and every recipe whether it be Indian, Thai or Chinese. Actually this should hold true for any country but with these three especially, the spices are mega-important.
I also try to make my recipes on the easy side with accessible ingredients. But I love Thai food so much I had to make this curry.
Did I grind my own red curry spices into a paste in a decades old mortar and pestle? Nope because you can find some really good red curry pastes at most stores now. Don’t be judgy.
Fill up every space in that bowl with beansprouts, green onions, red peppers and quail eggs.
I know, I already mentioned about easy ingredients and now you’re like, Quail eggs, wtf??
If you can’t find them, just add a soft boiled egg. For the record If you’re store makes sushi in-house, then that’s usually where the quail eggs will be hiding.
Shove this red chicken curry on your menu plan this week peeps!
- 2 1/2 cups coconut milk
- 3-4 tablespoons Thai red curry paste
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne powder
- 1 teaspoon sugar
- 1 tablespoon fish sauce
- 2 slices boneless and skinless chicken breasts roughly chopped into thin
- 1 small green zucchini sliced thinly at and angle
- 1 teaspoon cornstarch
- 3 teaspoons water
- Salt and cracked black pepper
- 1 pack small quail eggs soft boiled and peeled., 6-8
- Bean sprouts
- Fresh basil
- Sliced zucchini
Empty the coconut milk out into a bowl and whisk before measuring.
Add the required about of coconut milk to a large pan and bring to a simmer over a low heat.
Add the red curry paste, paprika, cayenne, sugar and fish sauce to the pan and whisk well.
Add the chicken and cover. Cook for about 15 minutes and the chicken is cooked through.
At this stage season with salt and pepper and add the sliced zucchini.
Mix together the cornstarch and water and add to the curry.
Stir and bring back to a simmer until the curry starts to become slightly thicker.
Spoon some of the curry into bowls and garnish heavily with the beansprouts, jalapeños and basil.
Serve with filed Jasmine rice and extra basil.