How To Make The World Best THAI CURRY CHICKEN RECIPE BY | Chef Ricardo Cooking

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: yellow curry paste

Homemade paste can be fresher and lower in preservatives.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor without fish.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in red curry paste and cook for another 2 minutes, allowing the flavors to meld.

Add chicken pieces and cook until no longer pink, about 5-7 minutes.

Pour in coconut milk and bring to a simmer.

Add bell pepper, carrot, and bamboo shoots; cook until vegetables are tender, about 5-7 minutes.

Stir in fish sauce, brown sugar, and lime juice; adjust seasoning to taste.

Add fresh basil and cilantro just before serving.

Serve hot over steamed rice or noodles.

Cooking Techniques

Spice Level:

Allergens