Authentic Thai Red Chicken Curry Recipe – Coconut & Bamboo Shoots

Last Updated on 2 months by Neha Deshmukh

Authentic Thai Red Chicken Curry Recipe – Coconut & Bamboo Shoots

Hey everyone! If you’re anything like me, you absolutely love a good curry. There’s just something so comforting and flavorful about a rich, aromatic curry, especially on a cozy night. This Thai Red Chicken Curry is one I’ve been perfecting for years – it’s become a real family favorite, and I’m so excited to finally share it with you. It’s surprisingly easy to make, packed with incredible flavors, and guaranteed to transport your tastebuds straight to Thailand!

Why You’ll Love This Recipe

This isn’t just any red curry recipe. It’s a beautiful balance of creamy coconut milk, tender chicken, crunchy bamboo shoots, and a fragrant blend of Thai spices. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, it’s totally customizable – you can adjust the spice level to your liking, and even make it vegan!

Ingredients

Here’s what you’ll need to create this delicious Thai Red Chicken Curry:

• 2 lbs chicken thighs
• 2 (14 oz) cans coconut milk
• 6-8 Tbsp red curry paste
• 1 (15 oz) can bamboo shoots
• 1 red pepper
• 2-3 kaffir lime leaves
• 1-2 Tbsp fish sauce
• 1-2 fresh red chilies (optional)
• 0.5 cup Thai basil

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

Coconut Milk: Choosing Full-Fat vs. Light
Full-fat coconut milk (around 17% fat) is key for a truly rich and creamy curry. Light coconut milk will work in a pinch, but the flavor and texture won’t be quite as luxurious.

Red Curry Paste: Regional Variations & Spice Levels
Red curry paste can vary quite a bit in spice level depending on the brand and region it’s from. I usually start with 6 tablespoons and add more to taste. Mae Ploy is a popular brand, but feel free to experiment!

Bamboo Shoots: Fresh vs. Canned
Canned bamboo shoots are perfectly fine and super convenient! If you can find fresh, that’s fantastic, but make sure to boil them for about 20 minutes before using to remove any bitterness.

Kaffir Lime Leaves: Importance & Substitutes
Kaffir lime leaves add a unique citrusy aroma that’s essential to Thai cuisine. If you can’t find them, you can substitute with the zest of one lime, but it won’t be quite the same.

Fish Sauce: The Umami Factor
Don’t be scared of fish sauce! It adds a wonderful savory umami flavor. A little goes a long way.

Thai Basil: Distinct Flavor Profile
Thai basil has a slightly anise-like flavor that’s different from Italian basil. It’s worth seeking out for the authentic taste, but Italian basil can be used as a substitute if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a large saucepan or Dutch oven over medium heat. Pour in both cans of coconut milk and add the red curry paste. Stir everything together until it’s well combined and fragrant – this usually takes a minute or two.
2. Add the chicken thighs to the pan and cook for 3-4 minutes, stirring constantly, until they’re lightly browned on all sides. They don’t need to be fully cooked through at this stage.
3. Pour in the remaining coconut milk, add the bamboo shoots, red pepper, and kaffir lime leaves. If you’re using fresh chilies, toss those in now too!
4. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the chicken is fully cooked and tender.
5. Stir in the fish sauce and Thai basil. Give it a taste and adjust the seasoning if needed – you might want to add a little more fish sauce for saltiness, or a pinch of sugar for sweetness.
6. Garnish with chili slices and extra lime leaves. Serve immediately with fluffy jasmine rice.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Perfect Curry Consistency
If your curry is too thick, add a splash of water or coconut milk. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

Balancing Sweet, Sour, Salty, and Spicy Flavors
Thai cuisine is all about balance! Don’t be afraid to experiment with adding a little sugar (palm sugar is traditional), lime juice, fish sauce, or chili paste to get the flavors just right.

Working with Red Curry Paste – Adjusting to Your Heat Preference
Start with less curry paste than you think you’ll need, and add more gradually. Remember, you can always add more spice, but it’s hard to take it away!

Variations

Want to switch things up? Here are a few ideas:

Vegan Red Chicken Curry (Tofu or Vegetable Substitute)
Swap the chicken for firm or extra-firm tofu (pressed to remove excess water) or a mix of your favorite vegetables like broccoli, bell peppers, and eggplant.

Gluten-Free Red Chicken Curry
This recipe is naturally gluten-free, but always double-check the label on your red curry paste and fish sauce to ensure they don’t contain any hidden gluten.

Spice Level Adjustment: Mild, Medium, Hot
Adjust the amount of red curry paste and fresh chilies to control the spice level. For mild, use 4 tablespoons of paste and no chilies. For hot, use 8 tablespoons of paste and 2 chilies.

Festival Adaptation: Songkran or Loy Krathong Curry
During Songkran (Thai New Year) or Loy Krathong (Festival of Lights), I like to add a few extra kaffir lime leaves and a sprinkle of edible flowers to make the curry extra festive!

Serving Suggestions

This curry is amazing served with:

• Jasmine rice (a must!)
• Naan bread for soaking up the sauce
• A side of fresh cucumber salad
• A sprinkle of chopped peanuts

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Got questions? I’ve got answers!

What type of rice is best served with Thai Red Curry?
Jasmine rice is the classic choice! Its fragrant aroma and slightly sticky texture complement the curry perfectly.

Can I make this curry ahead of time?
Absolutely! You can make the curry a day or two in advance and store it in the refrigerator. Just reheat it gently before serving.

What can I substitute for Kaffir lime leaves?
Lime zest is the best substitute, though it won’t have the same complex aroma. You can also try using a few drops of lime oil.

How do I adjust the spice level of this curry?
Start with less red curry paste and add more to taste. You can also add or remove fresh chilies.

Is fish sauce essential for authentic flavor, and what can I use instead?
Fish sauce adds a unique umami flavor, but if you’re vegetarian or vegan, you can substitute with soy sauce or tamari.