This authentic Thai curry delivers a perfect balance of heat, creaminess, and aromatics. Whether you choose the fiery red or the herbaceous green paste, this dish comes together quickly with minimal ingredients. The chicken stays tender while soaking up the spicy coconut broth, complemented by the crunch of baby corn, straw mushrooms, and bamboo shoots. Fresh kaffir lime leaves and basil add a bright, floral finish that defines true Thai cuisine. It is an ideal weeknight dinner that feels special enough for guests. Serve over steamed jasmine rice to soak up every drop of the flavorful sauce. This versatile recipe allows you to swap vegetables based on what is fresh, making it a reliable staple for your home cooking repertoire.
Red Or Green Thai Curry
Description
This authentic Thai curry delivers a perfect balance of heat, creaminess, and aromatics. Whether you choose the fiery red or the herbaceous green paste, this dish comes together quickly with minimal ingredients. The chicken stays tender while soaking up the spicy coconut broth, complemented by the crunch of baby corn, straw mushrooms, and bamboo shoots. Fresh kaffir lime leaves and basil add a bright, floral finish that defines true Thai cuisine. It is an ideal weeknight dinner that feels special enough for guests. Serve over steamed jasmine rice to soak up every drop of the flavorful sauce. This versatile recipe allows you to swap vegetables based on what is fresh, making it a reliable staple for your home cooking repertoire.Ingredients
Directions
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Heat the vegetable oil in a large wok or deep skillet over medium-high heat.
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Add the chicken pieces and stir-fry until they are lightly browned on all sides, about 3-4 minutes.
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Reduce heat to medium and add the curry paste. Stir constantly for 1 minute until fragrant, being careful not to burn it.
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Pour in the coconut milk and stir well to combine with the curry paste.
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Add the water or chicken broth, baby corn, straw mushrooms, bamboo shoots, and bell pepper (if using red curry).
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Bring the mixture to a gentle simmer and cook for 10-12 minutes, or until the chicken is cooked through and vegetables are tender.
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Tear the kaffir lime leaves and add them to the pot. Simmer for another 2 minutes to infuse the flavor.
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Season with salt to taste.
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Remove from heat. If making green curry, stir in the fresh basil leaves just before serving.
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Serve hot over steamed jasmine rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.1g1%
- Sugars 0.2g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use more curry paste if you prefer a spicier dish. Start with the recommended amount and adjust to your heat preference.
Mae Ploy brand is recommended for baby corn and mushrooms if available, but other brands work well too.
You can substitute chicken with tofu, shrimp, or beef. Adjust cooking time accordingly for different proteins.
If you cannot find kaffir lime leaves, you can omit them or use a small amount of lime zest as a substitute, though the flavor will be different.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
For a richer sauce, use the thicker cream from the top of the coconut milk cans first, then add the thinner water portion.
