How to Make Any Thai Curry Like A Pro

Ingredients

• 3 tablespoons Red Curry Paste (good quality Thai brand)
• 400 ml Coconut Milk (full‑fat, canned)
• 500 g Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 300 g Kabocha Squash (peeled if desired, cubed)
• 1 medium Red Bell Pepper (thinly sliced)
• 2 tablespoons Fish Sauce (Thai brand)
• 1 tablespoon Palm Sugar (grated)
• 250 ml Chicken Stock (low‑sodium)
• 0.25 cup Thai Basil Leaves (loosely packed)
• 2 pieces Kaffir Lime Leaves (torn to release aroma (optional))
• 2 tablespoons Cooking Oil (vegetable or neutral oil for sautéing)

Instructions

1. Prepare Ingredients

   Gather all ingredients. Cut chicken into bite‑size pieces, cube the kabocha squash, slice the bell pepper, and tear the basil leaves.

   Time: PT10M

2. Sauté Curry Paste in Reduced Coconut Milk

   Heat the oil in the pot over medium heat. Add about one‑third of the coconut milk (≈130 ml) and bring to a boil, then stir in the red curry paste.

   Time: PT5M

   Temperature: Medium heat

3. Watch for Oil Separation

   Continue cooking, lowering the heat slightly if needed, until a clear red oil rises to the surface and separates from the paste.

   Time: PT2M

4. Add Remaining Liquids and Seasonings

   Stir in the remaining coconut milk, chicken stock, fish sauce, palm sugar, and torn lime leaves. Mix until the paste fully dissolves.

   Time: PT5M

5. Initial Simmer

   Bring the mixture to a gentle simmer and let it cook for five minutes so the flavors meld.

   Time: PT5M

6. Cook Chicken

   Add the chicken pieces, stir, and simmer for eight minutes, or until the chicken is just about cooked through.

   Time: PT8M

7. Add Kabocha Squash

   Add the cubed kabocha squash, continue simmering for seven minutes until the squash is tender but still holds its shape.

   Time: PT7M

8. Finish with Bell Pepper

   Stir in the sliced bell pepper and cook for one minute, then turn off the heat and let residual heat finish cooking the pepper.

   Time: PT1M

9. Taste and Adjust Seasoning

   Taste the curry. Add a little more fish sauce if it needs salt, or a pinch more palm sugar if it leans too salty.

   Time: PT2M

10. Add Fresh Herbs

    Stir in the Thai basil leaves, cover the pot and let the basil wilt using the residual heat.

    Time: PT1M

11. Serve

    Serve the red curry hot over steamed jasmine rice.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

15g

Fat

30g

Fiber

4g