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Thai Red Curry
Serves 4-6 Prep 25 min Cook 20 min Total 45 min Type Meal Origin Thai

Thai Red Curry

Thailand's red curry: meat or vegetables simmered in a coconut sauce built on dried-red-chilli paste.

Serves 4 Prep 25 minutes Cook 20 minutes Units Rate

Overview

Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused with homemade red curry paste. The chilli paste that forms the basis of this dish has superb flavour and is worth making in quantity, as it's useful in all sorts of spicy dishes. Taking the extra time to pound herbs and spices using a mortar and pestle releases their fragrances perfectly, creating an authentic, restaurant-quality curry.

Serves: 4-6 Prep Time: 25 minutes Cook Time: 20 minutes

Ingredients

For the Red Curry Paste

  • 15 red chillies (de-seeded)
  • 4 shallots (thinly sliced)
  • 2 garlic cloves (chopped)
  • 1 tablespoon galangal (freshly chopped)
  • 2 lemongrass stalks (tender portions chopped)
  • 3 kaffir lime leaves (chopped)
  • 4 coriander roots
  • 10 black peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • Pinch of ground cinnamon
  • 1 teaspoon ground turmeric
  • ½ teaspoon shrimp paste
  • 2 tablespoons oil

For the Curry

  • 1 litre coconut milk
  • 450 grams skinless chicken breast (diced)
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon granulated sugar
  • 225 grams bamboo shoots (rinsed and sliced)
  • 5 kaffir lime leaves (torn)
  • salt
  • pepper

Garnish

  • Fresh red chillies (de-seeded and chopped)
  • Thai basil leaves
  • Fresh mint leaves

Method

Stage 1 - Make the Red Curry Paste

  1. Mix together all of the paste ingredients (except the 2 tablespoons oil) in a bowl.
  2. In batches, add some paste mix to a mortar with a pinch of salt and pound using a pestle until completely smooth.
  3. Transfer the smooth paste to a fresh bowl and continue with the remaining paste ingredients until all the paste has been made.
  4. Add the 2 tablespoons of oil to the paste a little at a time, blending in well with each addition.
  5. Transfer the paste to a clean jar and refrigerate until ready to use.
  6. Note: This paste will keep refrigerated for up to 2 weeks or frozen for up to 3 months.

Stage 2 - Prepare Curry Base

  1. Pour half the coconut milk into a large, heavy pan.
  2. Gently bring to the boil over medium heat, stirring all the time until the milk separates slightly (the oil will rise to the surface).
  3. Reduce the heat to low.

Stage 3 - Bloom the Curry Paste

  1. Add 2 tablespoons of the red curry paste and stir to mix thoroughly.
  2. Cook for 3-5 minutes, stirring frequently, to allow the flavours to develop.
  3. The sauce should begin to thicken and will need frequent stirring to prevent it from sticking to the pan.
  4. Add a little more coconut milk if the mixture becomes too thick.

Stage 4 - Cook Chicken

  1. Add the diced chicken, Thai fish sauce, and granulated sugar to the curry paste mixture.
  2. Stir-fry for 3-5 minutes until the chicken changes colour and is beginning to cook through.
  3. Stir constantly to prevent the chicken from sticking to the pan.

Stage 5 - Complete the Curry

  1. Add the remaining coconut milk to the pan.
  2. Add the bamboo shoots and torn kaffir lime leaves.
  3. Bring back to the boil, stirring occasionally.
  4. Reduce heat and simmer for 5 minutes until the chicken is fully cooked.
  5. Season with salt and freshly ground black pepper to taste.

Stage 6 - Garnish & Serve

  1. Transfer to a serving platter or individual bowls.
  2. Garnish with fresh red chillies, Thai basil leaves, and fresh mint leaves.
  3. Serve immediately with jasmine rice.

Notes

  • Curry paste: Homemade paste is vastly superior to store-bought. Make it in batches and freeze for convenience.
  • Mortar and pestle technique: Pounding releases essential oils from herbs and spices far better than blending. The effort is worthwhile.
  • Coconut milk separation: This is normal and desired, the oil separation allows the spices to develop their flavours fully.
  • Kaffir lime leaves: These citrus leaves add authentic Thai flavour. Remove them before serving or serve whole if dining guests are aware they should not be eaten.
  • Fish sauce: Essential to authentic Thai curry, the umami depth it provides is irreplaceable.

Variations

Vegetarian: Replace chicken with 450g firm tofu (cubed) or mixed vegetables (peppers, mushrooms, broccoli) Seafood version: Use 450g large prawns or fish fillet instead of chicken; reduce cooking time in Stage 4 to 2-3 minutes Extra spicy: Increase red curry paste to 3 tablespoons or add fresh bird's eye chillies Milder version: Reduce curry paste to 1 tablespoon and de-seed more chillies when making the paste With Thai eggplant: Add 200g Thai eggplant (halved) in Stage 5 for traditional texture and flavour

Serving

Serve with: Jasmine rice, Thai sticky rice, or naan bread. Accompany with fresh lime wedges and extra chillies on the side.

Storage

  • Keeps 3 days refrigerated in an airtight container
  • Freezes well up to 3 months
  • Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of coconut milk if needed
  • Curry paste (made separately) keeps refrigerated for 2 weeks or frozen for 3 months

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