🍛 Simple Thai Red Curry Chicken | Creamy, Fragrant & So Delicious! 💛

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be fresher and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein alternative.

Marinate the chicken with salt and mix until well incorporated. Leave it aside.

Heat a pan and add 200 ml of concentrated coconut milk and kafir lime leaves. Stir for 1 to 2 minutes or until the coconut milk comes to a boil.

Add in the Thai red curry paste and stir for about 2 minutes until the curry paste has dissolved in the coconut milk and becomes slightly thicker.

Add in the marinated chicken and stir until the chicken is well coated with the red curry.

Reduce the heat to low, cover the pan, and simmer for 3 minutes, stirring occasionally to prevent burning at the bottom.

After 3 minutes, stir the curry and add in 200 ml of water. Raise the temperature to medium and stir until well incorporated.

Cover the pan and allow it to cook for 15 minutes, stirring occasionally.

After 15 minutes, check that the curry is boiling vigorously and the chicken is well cooked. Stir to rotate the chicken.

Add in the eggplants, stir to coat them with the curry, and add in the fish sauce, sugar, and chili. Continuously stir until incorporated.

Cover the pan and cook for 10 more minutes.

After 10 minutes, taste the curry and adjust seasoning if needed. Add in the basil leaf and stir, along with a bit more kafir lime leaves if desired.

Switch off the heat and dish out to serve, garnishing with a little bit of basil leaf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens