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

Ingredient Substitutions

• Instead of Red Curry Paste: Homemade red curry paste
• Instead of Coconut Milk: Coconut cream diluted 1:1
• Instead of Chicken Thighs: Chicken breast
• Instead of Kabocha Squash: Butternut squash
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Fish Sauce: Soy sauce (less authentic)
• Instead of Palm Sugar: Brown sugar
• Instead of Chicken Stock: Water
• Instead of Thai Basil Leaves: Holy basil
• Instead of Kaffir Lime Leaves: Kaffir lime zest
• Instead of Cooking Oil: Coconut oil

Equipment Needed

• Large Pot or Dutch Oven
• Wooden Spoon or Spatula
• Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Sauté the curry paste until the red oil separates – this develops the core flavor.
• Add chicken and kabocha squash at the correct times to ensure both are perfectly cooked.
• Taste and balance the seasoning before finishing with fresh herbs.

Chef Tips from the Video

• Toast the red curry paste briefly (30 seconds) before adding liquid for deeper flavor.
• Finish with a squeeze of fresh lime juice for extra brightness.
• Remove the pot from heat a minute before the chicken is fully done; residual heat will finish cooking it without drying out.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Prepare the curry base (paste, coconut milk, stock) up to step 4 and refrigerate; add protein and vegetables when ready to serve.
• Reheat gently over low heat; avoid a rapid boil to keep the coconut milk from curdling.

Frequently Asked Questions