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Authentic Thai Red Curry with Chicken

A vibrant and flavorful dish combining tender chicken stewed in creamy coconut milk with red curry paste and fresh vegetables, reminiscent of traditional Thai cuisine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken thighs, cut into 1.5-inch cubes. Thighs provide the best richness, but chicken breasts can work fine if you prefer.
  • 2 cups kabocha squash, bite-sized pieces. Feel free to substitute with butternut squash or sweet potato if kabocha is hard to find.
  • 1.5 cups coconut milk. Avoid lite coconut milk for a creamier texture.
  • 3.5 to 5 tablespoons red curry paste. Adjust based on your heat preference; use ‘Maesri’ or ‘Aroy-D’ for authenticity.
  • 1 cup chicken stock, unsalted or low sodium. Using homemade stock will elevate the dish significantly.
  • 2 tablespoons fish sauce. ‘Red Boat’ brand is recommended for its bold flavor.
  • 2 to 3 tablespoons palm sugar, finely chopped. You can substitute with brown sugar in a pinch.
  • 1 cup Thai basil leaves, loosely packed. If you can't find Thai basil, regular basil will do.
  • ¼ cup red bell pepper, julienned (optional). Adds color and crunch.

Method
 

Preparation
  1. Wash the kabocha squash thoroughly, slice off any blemished skin, cut it in half to remove any seeds, and then dice it into bite-sized cubes.
Cooking
  1. In a medium pot, heat half a cup of coconut milk over medium-high heat until it reaches a gentle boil.
  2. Stir in the red curry paste and whisk vigorously to combine; this usually takes about 2 minutes.
  3. Add the cubed chicken thighs, tossing to coat well in the curry paste mixture, and cook for about 5 minutes until the chicken begins to brown.
  4. Slowly pour in the remaining coconut milk and chicken stock, stir and season with fish sauce and palm sugar.
  5. Allow the mixture to simmer gently for about 8 minutes.
  6. Toss in the kabocha squash and let it simmer for another 6 to 8 minutes until the squash is fork-tender.
  7. Finally, stir in the Thai basil and julienned red bell pepper if using; taste and adjust seasoning.
Serving
  1. Dish up the curry over a bed of jasmine rice and serve warm.

Notes

Ensure all your ingredients are at room temperature for easier mixing. Quality ingredients enhance the taste. Reheat gently if needed. The curry can also be frozen for up to 3 months.