Thai Red Curry Chicken Recipe – Kaffir Lime & Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Thai Red Curry Chicken Recipe – Kaffir Lime & Coconut Milk

Hey everyone! If you’re anything like me, you absolutely love a good curry. There’s just something so comforting and flavorful about it, right? Today, I’m sharing my go-to Thai Red Curry Chicken recipe – it’s packed with fragrant kaffir lime, creamy coconut milk, and just the right amount of spice. I first made this when I was trying to recreate a dish I had on a trip to Thailand, and honestly, it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any Thai red curry. It’s a beautiful balance of flavors – sweet, spicy, savory, and a little tangy. Plus, it’s surprisingly easy to make at home. It’s perfect for a weeknight dinner, but fancy enough to impress guests. And the aroma while it’s simmering? Absolutely heavenly!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gms Chicken thighs
• 50 gms Thai red curry paste
• 200 ml Coconut milk
• 10 cloves Garlic
• 1 tbsp Fish sauce
• 2 tbsp Brown sugar
• 1 tsp White vinegar
• 2 tbsp Vegetable oil
• 2 Dry kaffir lime leaves
• 10 Green beans
• 1 Carrot
• 0.5 cup Fresh Thai basil leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Chicken Thighs: Choosing the Cut

I prefer using chicken thighs for this curry. They stay incredibly tender and juicy during the simmering process. You can use boneless, skinless thighs for convenience, or bone-in, skin-on for extra flavor (just remove the skin before cooking).

Thai Red Curry Paste: Regional Variations & Spice Levels

Thai red curry paste can vary quite a bit in spice level depending on the brand and region it comes from. I usually go for a medium-heat paste, but feel free to adjust to your preference. Mae Ploy is a brand I often use and find reliable.

Coconut Milk: Full-Fat vs. Light

Full-fat coconut milk is key for a rich and creamy curry. While light coconut milk can work in a pinch, it won’t give you the same depth of flavor. Trust me on this one!

Kaffir Lime Leaves: Aromatic Importance & Substitutes

Kaffir lime leaves add a unique citrusy aroma that’s essential to Thai cuisine. If you can’t find them (they can be tricky!), you can substitute with the zest of one lime, but it won’t be quite the same. Look for them at Asian grocery stores or online.

Fish Sauce: Umami & Authenticity

Don’t be scared of fish sauce! It adds a wonderful umami flavor that really elevates the curry. A little goes a long way, so start with the 1 tbsp and adjust to taste. If you’re vegetarian, see the variations section for a substitute.

Green Beans & Carrots: Freshness & Texture

I love the freshness and slight crunch that green beans and carrots add. Feel free to swap these out for other veggies you enjoy, like bell peppers or broccoli.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut the chicken thighs into 1-inch cubes and set them aside.
2. Next, blanch the carrots and green beans in salted boiling water until they’re almost cooked through – about 3-4 minutes. Drain them and set aside. We don’t want mushy veggies!
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chicken and cook for about 5 minutes, until lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tbsp of oil to the skillet. Add the Thai red curry paste and sauté for 2 minutes, stirring constantly, until it becomes fragrant. This step is important – it really wakes up the flavors!
5. Add the blanched carrots and green beans to the skillet and cook for 1-2 minutes, stirring to coat them in the curry paste.
6. Pour in the coconut milk and stir to combine it with the curry paste. Bring the sauce to a simmer.
7. Add the cooked chicken back to the skillet, along with the brown sugar, white vinegar, kaffir lime leaves, and fish sauce. Mix everything well and let it simmer for another 5-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
8. Finally, stir in the fresh Thai basil leaves. Give it a good stir, and taste the sauce. Adjust the seasoning if needed – add a little more fish sauce for saltiness, brown sugar for sweetness, or vinegar for tanginess.
9. Garnish with extra basil leaves and serve hot with 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 little water, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, simmer it for a few extra minutes to allow it to reduce.

Balancing Sweet, Sour, and Spicy Flavors

The key to a great Thai curry is balance. Don’t be afraid to adjust the amount of brown sugar, vinegar, and curry paste to suit your taste.

Working with Kaffir Lime Leaves

Before adding the kaffir lime leaves, you can lightly bruise them by folding them in half. This helps release their aroma. Remember to remove them before serving!

Preventing Chicken from Drying Out

Don’t overcook the chicken! It’s better to slightly undercook it during the initial sauté and then finish cooking it in the sauce.

Variations

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

Vegan Thai Red Curry

Substitute the chicken with firm tofu or chickpeas. Replace the fish sauce with soy sauce or tamari.

Gluten-Free Thai Red Curry

Ensure your curry paste is gluten-free (some contain wheat). Use tamari instead of soy sauce.

Spice Level Adjustment (Mild, Medium, Hot)

Use less curry paste for a milder curry, or add a pinch of chili flakes for extra heat.

Festival Adaptations (Songkran, Loy Krathong)

During Songkran (Thai New Year), this curry is often served with sticky rice. For Loy Krathong, it’s a comforting dish to enjoy after releasing your krathong (floating lantern).

Serving Suggestions

This curry is fantastic served with fluffy jasmine rice. A side of fresh cucumber salad or spring rolls would also be a lovely addition.

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!

FAQs

Let’s answer some common questions:

What type of rice is best served with Thai Red Curry?

Jasmine rice is the classic choice! Its fragrant aroma complements the curry beautifully.

Can I make this curry ahead of time?

Yes! You can make it a day or two in advance. The flavors will develop even more.

What can I substitute for fish sauce?

For a vegetarian option, use soy sauce or tamari. You can also use a vegan fish sauce alternative.

How do I know when the chicken is fully cooked?

The chicken is cooked through when it’s no longer pink inside and the internal temperature reaches 74°C (165°F).

Where can I find Kaffir lime leaves?

Check Asian grocery stores or online retailers.

Can I use frozen vegetables in this recipe?

While fresh vegetables are best, you can use frozen in a pinch. Just add them directly to the curry and cook until heated through.