For an extra layer of flavor, try adding a splash of lime juice at the end. Feel free to substitute other proteins like tofu or shrimp for the chicken. Adjust the amount of red curry paste to control the spiciness level.
Embark on a culinary journey to Thailand with this vibrant and aromatic red curry. Tender chicken simmers in a creamy coconut milk broth, infused with the fragrant essence of Thai basil and fiery red curry paste. A quick and satisfying meal that brings the exotic flavors of Southeast Asia to your table.
Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil. (Estimated time: 5 minutes)
Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes. (Estimated time: 15 minutes)
Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar. (Estimated time: 2 minutes)
Bring to a boil, then take off the heat and add Thai basil. (Estimated time: 1 minute)
Spoon the curry into a bowl. Serve with jasmine rice. (Estimated time: 1 minute)
For an extra layer of flavor, try adding a splash of lime juice at the end. Feel free to substitute other proteins like tofu or shrimp for the chicken. Adjust the amount of red curry paste to control the spiciness level.
Hazel Hand
Jun 29, 2025The perfect balance of spicy, sweet, and savory. My family loves it!
Shakira Brakusjaskolski
Jun 15, 2025This recipe is a lifesaver! It's so easy to make on a weeknight and tastes amazing.
Scarlett Feil
May 28, 2025I added some chopped bell peppers for extra veggies, and it was delicious!