Thai Red Curry is like a cozy hug in a bowl. It's rich, creamy, and packed with flavors that dance on your tongue. This curry combines tender chicken pieces with the nutty taste of Panang curry paste and the creamy goodness of coconut milk. A sprinkle of kaffir lime leaves adds a citrusy aroma that makes this dish uniquely delicious.
It's not just any curry; it's a special treat that's both comforting and exciting to eat. Whether you're new to Thai food or a longtime fan, making curry at home is a fun way to explore these flavors.
Why This Recipe Works
This curry recipe is fantastic because it strikes the perfect balance between spicy, sweet, and savory. The curry paste brings a depth of flavor that's more nuanced than your average curry, with a slight peanutty undertone that's absolutely irresistible. When mixed with the richness of coconut milk, it creates a sauce that's velvety and comforting, coating the chicken beautifully. This dish is also super adaptable; you can adjust the spice level to your liking or swap in veggies to make it even heartier. Plus, the addition of peanut butter (a not-so-secret ingredient) thickens the sauce and adds a subtle complexity that takes it to the next level.
Another reason to love this recipe is its simplicity and versatility. It's a one-pan wonder that comes together quickly, making it perfect for weeknight dinners or impressing guests without the stress. Served over a bed of jasmine rice, it's a complete meal that satisfies those takeout cravings in a healthier, homemade way. The flavors are bold yet harmonious, making each bite a delightful experience. Whether you're cooking for one or feeding a crowd, this Thai Red Curry is sure to be a hit, proving that delicious, gourmet-tasting meals don't have to be complicated or time-consuming.
Ingredients
Chicken Thighs - Tender and flavorful, perfect for curry. Substitute: chicken breast for a leaner option or tofu for a vegetarian version.
Curry Paste - Gives the dish its distinctive spicy and aromatic flavor. Substitute: red curry paste if is unavailable, though the flavor will differ.
Coconut Milk - Adds creaminess and richness to the curry. Substitute: light coconut milk for a less rich version.
Kaffir Lime Leaves - Imparts a unique citrusy flavor. Substitute: lime zest if kaffir lime leaves are hard to find.
Peanut Butter - Adds a nutty depth and thickens the sauce. Substitute: almond butter for a different nutty flavor.
Tips
- Brown the chicken first to add depth to its flavor.
- Add the peanut butter to the curry paste and coconut milk mixture to ensure it blends smoothly.
- Simmer the curry gently to prevent the coconut milk from separating.
- Taste and adjust the seasoning with fish sauce or a pinch of sugar if needed.
- Serve the curry with a side of rice to soak up the delicious sauce.
How to Serve
Thai Red Curry is a rich and flavorful dish that brings a touch of Thai cuisine to your table. Its creamy sauce and tender chicken make it a satisfying meal for any day of the week.
- With Jasmine Rice: The most traditional way to enjoy this curry is over a bed of steaming jasmine rice, which complements its rich flavors perfectly.
- Over Noodles: For a twist, serve the curry over cooked rice noodles to soak up the sauce for a delightful texture contrast.
- As a Dip: Serve it as a unique dip with fresh vegetables or crispy wontons at your next party for a creative appetizer.
Similar Recipes
Thai Red Curry
Ingredients
- 1 lb chicken thighs cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 can 14 oz coconut milk
- 2 kaffir lime leaves torn
- 2 tablespoons peanut butter
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 red bell pepper sliced
- ¼ cup Thai basil leaves
- Steamed jasmine rice for serving
Instructions
- Heat the oil in a large skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant.
- Add the chicken pieces and brown them slightly on all sides.
- Pour in the coconut milk and add the kaffir lime leaves. Bring to a simmer.
- Stir in the peanut butter, fish sauce, and sugar until well combined.
- Add the sliced bell pepper and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the Thai basil leaves just before serving.
- Serve the curry hot over steamed jasmine rice.
Nutrition
Notes
• Add the peanut butter to the curry paste and coconut milk mixture to ensure it blends smoothly.
• Simmer the curry gently to prevent the coconut milk from separating.
• Taste and adjust the seasoning with fish sauce or a pinch of sugar if needed.
• Serve the curry with a side of rice to soak up the delicious sauce.