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Thai red chicken curry
Thai · 25 min · One-pot

Thai red chicken curry

Standalone THAI-R gives a second Thai lane

THAI-R
Start cookingPut in week
FROM THE FREEZER

Prep components

THAI-R · Thai red curry pasteMid · have 1 portion(s)
FROM HOME

Fresh / pantry

Chicken thighsneed 400 g
home 700
Coconut milkneed 400 ml
home 400
Jasmine riceneed 160 g
home 500
WHY IT STAYS

The source recommends red curry as the first Thai curry for beginners because the process is quick and forgiving.

BALANCE

Pumpkin adds a substantial vegetable component; no extra starch is needed beyond a modest rice side.

METHOD

4 moves

  1. 01

    Fry THAI-R in coconut cream until fragrant.

  2. 02

    Add chicken and turn through the paste.

  3. 03

    Add remaining coconut milk, pumpkin and lime leaves; simmer until both are tender.

  4. 04

    Balance fish sauce/sugar and finish with basil.

Reference: Hot Thai Kitchen — Authentic Thai Red Curry Chicken ↗
AFTER DINNER

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