Red Thai Curry with Chicken

Name: Red Thai Curry with Chicken
Total time: 35 min
Cuisine: Turkse recepten
Ingredients: 35 ml sunflower oil; 75 g red curry paste; 200 ml water; 1 chicken stock cube; 400 ml coconut milk; 25 ml fish sauce; 8 g brown sugar; 2 lime leaves; lime zest; 350 g chicken thighs; 200 g butternut squash; 125 g bimi; lime

Najat

Photo by Najat

A rich, creamy Thai red curry that comes together in just over 30 minutes. This is the kind of weeknight dinner that tastes like you spent hours on it. Tender chicken thighs, sweet butternut squash and crisp bimi, all simmered in coconut milk built on red curry paste, fish sauce and kaffir lime leaves.

35 minutes

3 Portions

Easy

What is Thai red curry?

Thai red curry is a fragrant, coconut-based curry from Thailand made with red curry paste, coconut milk and a balance of savory, sweet and sour flavors. The red color comes from the dried red chilies in the curry paste. Despite the color, red curry is not the spiciest Thai curry. Green curry typically has more heat, while yellow curry is milder and sweeter.

Thai red curry with chicken and coconut milk

Chicken thighs are the best cut for this recipe. Unlike chicken breast, they stay juicy and tender during the longer simmer time and absorb the flavors of the curry paste and coconut milk far better. Combined with butternut squash, which softens into the sauce and adds a natural sweetness.

How to use red Thai curry paste

Red curry paste is the backbone of this recipe. Frying it in oil for 2–3 minutes before adding anything else is the step most people skip and the one that makes the biggest difference. This recipe uses 75 grams for a well-seasoned curry. Use less if your prefer a milder taste, or add a pinch of chili flakes if you want to bring the heat.

Ingredients

Portions

CURRY

35 ml sunflower oil

75 g red curry paste

200 ml water

1 chicken stock cube

400 ml coconut milk

25 ml fish sauce

8 g brown sugar

2 lime leaves

lime zest, optional

350 g chicken thighs, diced

200 g butternut squash, diced

125 g bimi

EXTRA

lime

Tips

Fry the red curry paste in the oil for a few minutes before adding anything else.

Keep stirring while frying the curry paste so it does not stick to the bottom of the pan.

Use chicken thighs instead of chicken breast if you want extra tender meat.

Let the curry simmer gently rather than boil rapidly. This keeps the coconut milk creamy and allows the chicken to cook.

If you enjoy spicy food, add some fresh red chili or extra curry paste.

Add the bimi at the end so it stays slightly crisp and keeps its fresh color.

Feel free to make an extra portion, as this curry often tastes even better the next day once the flavors have had time to develop.

Instructions

Ingredienten klaar leggen voor de Thaise kip curry

Start by preparing all the ingredients. Cut the chicken thighs into cubes, cut the butternut squash into small even cubes, and trim the bimi. If the stems are thick, halve them lengthwise if needed.

Heat the sunflower oil in a large pan or wok over medium heat. Add the red curry paste and cook for 2–3 minutes while stirring continuously. This helps release the aromas and gives the curry extra flavor.

Meanwhile, crumble the chicken stock cube into a bowl and add the water. Stir well until dissolved. Pour the stock into the curry paste and stir until fully combined.

Add the coconut milk and stir again until smooth. Bring the mixture to a boil over medium heat.

Add the fish sauce, brown sugar or honey, kaffir lime leaves, lime zest, and diced chicken. Simmer for 10 minutes over medium-low heat.

Add the diced butternut squash and cook for 10–15 minutes, or until the squash starts to become tender.

Pompoen toevoegen aan de thaise kipcurry

Lastly, add the bimi and let it cook for another 5 minutes, so it stays tender with a slight bite. Remove the lime leaves and lime zest before serving, then serve immediately. Delicious with rice or noodles.