Thai red chicken curry with jasmine rice recipe food blogger northern ireland
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Thai Red Chicken Curry with Jasmine Rice

If you’re in the mood for a comforting and flavourful Thai red chicken curry for dinner, you’re in luck. This recipe is easy to follow and ready in just 30 minutes. The curry is made with a homemade red curry paste, coconut milk, and chicken, and it’s sure to become a new favourite around your home. The best part? It’s super easy to make. I recommend serving it with a side of jasmine rice and some garnishes for an authentic Thai dining experience.

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Thai red chicken curry with jasmine rice recipe food blogger northern ireland

Thai Red Chicken Curry Ingredients

Curry paste ingredients

  • 4 red chillies chopped
  • 4 cloves of garlic crushed
  • 3 shallots chopped
  • 1 lime zest and juice of
  • 3 stalks of lemongrass chopped
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tsp coriander seeds
  • 5 cm ginger chopped
  • 1 tsp paprika

Curry Ingredients

  • 2 chicken fillets chopped
  • 1 and a half cans coconut milk
  • 4 Kaffir lime leaves

To serve

  • Jasmine Rice
  • Thai basil leaves
  • Red chilli chopped
  • Lime wedges

Instructions

  1. For the paste blitz together: 4 red chillies, 4 cloves of garlic, 3 shallots, the zest and juice of 1 lime, 3 stalks of lemongrass, 2 tbsp vegetable oil, 2 tbsp soy sauce / tamari (gluten-free), 2 tsp coriander seeds, 40g of coriander stalks, 5cm ginger chopped, 1 tsp paprika, pinch of salt and pepper.
  2. Fry the paste on a medium heat for a few minutes then add the coconut milk (1 and a half tins) and bring to the boil. 
  3. Reduce to a simmer and add 2 chopped chicken fillets and 4 kaffir lime leaves. 
  4. Cook for approximately 12mins until the chicken is tender and cooked through. 
  5. Serve with jasmine rice and garnish with Thai basil, red chilli and fresh lime. 
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Thai red chicken curry with jasmine rice recipe food blogger northern ireland

Substitutions and tips

Here are some substitutions and tips for this recipe:

  1. Protein substitutions: If you don’t eat chicken, you can use other proteins such as tofu or beef instead. Just make sure to adjust the cooking time accordingly.
  2. Vegetable substitutions: You can add vegetables to the curry to make it more nutritious and colourful. Some great options include peppers, broccoli, carrots, mange tout or baby corn.
  3. Curry paste substitutions: If you don’t have all the ingredients for the curry paste or prefer a milder flavour, you can use shop bought red curry paste instead. Just adjust the amount according to your taste.
  4. Garnish substitutions: If you don’t have Thai basil, you can use regular basil or coriander instead. You can also add some chopped peanuts or cashews for extra crunch.
  5. To make the curry more flavourful, you can toast the coriander seeds in a dry pan for a few minutes before grinding them. Also, make sure to simmer the curry on low heat to allow the flavours to meld and the protein and vegetables to cook through. Finally, taste and adjust the seasoning before serving, adding more salt, lime juice, or sugar as needed.

Storage, reheating and leftovers

  1. Storage: If you have leftovers, allow the curry to cool down to room temperature and store it in a container in the fridge for up to 3 days.
  2. Reheating: To reheat the curry, you can either use a microwave or a hob. If using a microwave, transfer the curry to a microwave-safe dish and heat for 2-3 minutes, stirring occasionally, until heated through. If using a hob, transfer the curry to a saucepan and heat on low, stirring occasionally, until heated through.
  3. Freezing: You can also freeze the curry for up to 2-3 months. Allow the curry to cool down to room temperature, transfer it to a container or a freezer bag and label it with the date. To thaw, place the container or bag in the refrigerator overnight, then reheat using one of the methods above.
  4. Leftovers: If you have leftover curry and want to repurpose it, you can use it as a filling for wraps or sandwiches, or add it to a stir-fry or a noodle bowl. You can also add some more coconut milk or broth to thin it out and turn it into a soup. Just make sure to adjust the seasoning and heat as needed.

Let me know in the comments if you make this recipe! I’d love to know your thoughts! You can also connect with me on instagram or get in touch with me here.

Thai Red Chicken Curry with Jasmine Rice

If you're in the mood for a comforting and flavourful Thai red chicken curry for dinner, you're in luck. This recipe is easy to follow and ready in just 30 minutes. The curry is made with a homemade red curry paste, coconut milk, and chicken, and it's sure to become a new favourite around your home. The best part? It's super easy to make. I recommend serving it with a side of jasmine rice and some garnishes for an authentic Thai dining experience. 
Course Main Course
Cuisine Thai
Keyword chillies, coconut milk, Curry, Meat, Quick & Easy, rice, Spicy, Warm
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 480kcal

Ingredients

Curry Paste Ingredients

  • 4 red chillies chopped
  • 4 cloves of garlic crushed
  • 3 shallots chopped
  • 1 lime zest and juice of
  • 3 stalks of lemongrass chopped
  • 2 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 2 tsp coriander seeds
  • 5 cm ginger chopped
  • 1 tsp paprika

Curry Ingredients

  • 2 chicken fillets chopped
  • 1 and a half cans coconut milk
  • 4 Kaffir lime leaves

To serve

  • Jasmine Rice
  • Thai basil leaves
  • Red chilli chopped
  • Lime wedges

Instructions

  • For the paste blitz together 4 red chillies, 4 cloves of garlic, 3 Shallotsthe zest and juice of 1 lime, 3 stalks of lemongrass 2 tbsp Vegetable oil2 tbsp Soy sauce / tamari (gluten-free)2 tsp Coriander seeds40g of Coriander stalks5cm Ginger chopped1 tsp PaprikaPinch of Salt and Pepper
  • Fry the paste on a medium heat for a few minutes then add the coconut milk (1 and a half tins) and bring to the boil. 
  • Reduce to a simmer and add 2 chopped chicken fillets and 4 kaffir lime leaves. 
  • Cook for approximately 12mins until the chicken is tender and cooked through. 
  • Serve with jasmine rice and garnish with Thai basil, red chilli and fresh lime. 

Notes

  • You can adjust the amount of chilli to your desired level of spiciness. If you prefer a milder curry, you can use fewer chillies or remove the seeds from them.
  • If you don't have coriander seeds, you can use ground coriander instead. Just reduce the amount to 1 tsp.
  • You can use chicken breasts or thighs for this recipe. Just make sure to cut them into bite-sized pieces.
  • Kaffir lime leaves add a unique, citrusy flavor to the curry. If you can't find them, you can omit them or use a little bit of lime zest as a substitute.
  • Make sure to simmer the curry on low heat to allow the flavors to meld and the chicken to cook through.
  • You can garnish the curry with chopped coriander leaves instead of Thai basil if you prefer.
I hope these suggestions are helpful! Enjoy your curry.

Nutrition

Calories: 480kcal | Carbohydrates: 25g | Protein: 24g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1.109mg | Potassium: 857mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1.457IU | Vitamin C: 145mg | Calcium: 83mg | Iron: 4mg

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