Thai Red Curry Chicken

Ingredients

• 600 g Chicken (thigh tops and breast) (Cut into 1.5 cm dice)
• 300 g Chicken bones for broth (Used for aromatic broth)
• 500 ml Water
• 0.25 teaspoon Salt
• 150 g Bamboo shoots (Thinly sliced, boiled 10 min)
• 100 g Homemade red curry paste (If using store‑bought, 1 Tbsp is enough)
• 400 ml Coconut milk (Separate the thick part (coconut cream) and the clear part)
• 10 g Palm sugar
• 45 ml Fish sauce (About 3 Tbsp)
• 50 g Red bell pepper (One third of a pepper, diced)
• 300 g Thai eggplants (3 small, cut into pieces)
• 150 g Green beans
• 25 g Thai basil (Leaves separated from stems)
• 3 Kaffir lime leaves (Torn to release aromas)
• 200 g Thai fragrant rice (Cook separately, to serve)

Instructions

1. Prepare the chicken broth

   Place the chicken bones in a small saucepan, add 500 ml water and ¼ tsp salt. Bring to medium heat, skim off the foam that appears, cover and let simmer on very low heat for 15 minutes.

   Time: PT15M

   Temperature: medium

2. Cook the bamboo shoots

   Drop the sliced bamboo shoots into a pot of boiling water and cook for 10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: medium

3. Separate the coconut milk

   Open the coconut milk can and, using a spoon, scoop out the thick part (coconut cream) and place it in a bowl. Pour the clear part into another container.

   Time: PT5M

4. Prepare the vegetables

   Dice the red bell pepper, cut the Thai eggplants into pieces, trim the green beans into 2 cm sections, detach the Thai basil leaves from their stems and tear the lime leaves.

   Time: PT10M

5. Make the red curry roux

   In a medium saucepan, heat over medium heat. Add the thick coconut cream then the red curry paste. Stir constantly for 10 minutes until a shiny “red island” appears.

   Time: PT10M

   Temperature: medium

6. Season the curry

   Stir in the palm sugar and the 3 Tbsp fish sauce. Mix for 2 minutes to fully dissolve the sugar.

   Time: PT2M

7. Add the chicken and lime leaves

   Introduce the chicken dice and the torn lime leaves. Mix for 1 minute to coat the meat.

   Time: PT1M

8. Incorporate the broth and clear coconut milk

   Pour 300 ml of the prepared broth along with the clear coconut milk. Bring to a gentle boil then simmer for 3 minutes.

   Time: PT3M

   Temperature: medium

9. Add green beans and bamboo

   Stir in the green beans and the pre‑cooked bamboo shoots. Cook for 2 minutes, stirring.

   Time: PT2M

10. Cook the Thai eggplants

    Add the eggplant pieces and simmer for 3 minutes until tender.

    Time: PT3M

11. Finish with bell pepper and basil

    Stir in the red bell pepper and Thai basil. Cook for an additional 2 minutes, then remove from heat.

    Time: PT2M

12. Serve

    Place the fragrant rice on plates, add a generous spoonful of red curry and enjoy immediately.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken (thigh tops and breast): Turkey, Pork
• Instead of Chicken bones for broth: Turkey bones
• Instead of Bamboo shoots: Green beans
• Instead of Homemade red curry paste: Store‑bought red curry paste
• Instead of Coconut milk: Coconut cream
• Instead of Palm sugar: Brown sugar
• Instead of Fish sauce: Tamari (for vegetarian version)
• Instead of Red bell pepper: Yellow bell pepper
• Instead of Thai eggplants: Regular eggplant
• Instead of Green beans: Snow peas
• Instead of Thai basil: Sweet basil
• Instead of Kaffir lime leaves: Lemon zest
• Instead of Thai fragrant rice: Jasmine rice

Equipment Needed

• Chef's knife
• Cutting board
• Small saucepan (for broth)
• Medium saucepan (for curry)
• Skimmer or ladle
• Wooden spoon
• Ladle
• Separation bowl (for coconut milk)
• Measuring cup / scale

Critical Steps — Do Not Skip

• Make the broth and skim the foam
• Cook the curry roux until the red island appears
• Add the chicken before the broth to lightly sear it

Chef Tips from the Video

• Lightly toast the curry paste with coconut milk before adding other ingredients to intensify the aromas.
• Use full‑fat coconut milk (not reduced) for a truly creamy texture.
• Serve the dish with extra fresh basil leaves for a touch of freshness.

Troubleshooting

Storage

Refrigerator: Store the curry in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken broth the day before and keep it refrigerated.
• Homemade red curry paste keeps for 1 week in the fridge or 1 month in the freezer.
• Rice can be cooked ahead and reheated by steaming.