I’m so so excited to post this Thai red curry chicken recipe. This curry has unique Thai flavors and the lime aroma with coconut sweetness provides umami notes. This recipe makes such a satisfying curry with plain rice. The use of kefir lime makes the curry have tangy notes with a peculiar Thai food aroma. I Love it and so do many but some people find lemon grass and kefir lime annoying as I came to know from a poll on my Instagram. So add it with caution.
Why does this recipe work?
This is a very easy and versatile recipe of Thai red curry. The recipe uses Thai red curry paste that provides an authentic taste that is further enhanced by kefir lime leaves and the combo is just mind-blowing, and not to be missed. This Thai curry is made without fish sauce and with coconut milk.
Other delicious Thai recipes to try are Tom Kha Gai Soup and Peanut salad dressing. By the way, this coconut ice cream also makes an amazing match to serve as dessert after this curry.
Ingredients
The ingredients of Thai red curry chicken are simple except for two which are the real game changer. (Keffir lime and Thai red curry are not available in most pantries but are freezer friendly and so you can buy those and use them gradually in this recipe or another.) Although, I’ll be discussing alternatives for the second ingredient. But Thai red curry paste is inevitable and you can order it online. As you can see most ingredients in the pic above like onion, chicken cubes, ginger, garlic, lemon juice, and coconut powder. We’ll discuss only those for which I need to share some details. If you try this Thai Chicken Curry recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube. Keffir lime leaves: These are leaves of the kefir lime tree. They have a tangy aroma with distinctive flavors. Fresh is best but frozen or dried would do. You can order dried leaves online or fresh from an Asian store. If you can’t get it sub with fresh or dried lemon grass. If that is also not possible, use it regularly like leaves and lemon zest. But, I highly recommend getting it. Coconut Milk: I used a can of coconut milk to make this recipe simple. You can also mix coconut milk powder with little water for this recipe. If you can get your hands on rich and creamy coconut cream that will be best for a rich creamy curry texture. I also added cornflour slurry to help with a thicker texture, but it is optional. Coriander powder: This is optional. Chicken stock: Just use rich and flavorful chicken stock that can be homemade or store-bought. I simply mixed ½ of a chicken cube with 1 cup boiling hot to make a quick broth. Light Soy sauce: This is light-colored soy sauce that provides umami flavors. For deeper umami flavors Thai people would add fish sauce. Chili flakes: This ingredient is only to increase the heat in the curry. You can cayenne or red chili powder as well. Protein: You can substitute chicken with other proteins like tofu, beef, fish, and shrimp. Serving suggestion: Thai curry is best served with jasmine rice are basmati rice. Serve curry garnish with cilantro or green onion. You can also serve chopped roasted peanuts and a Thai salad along with it.
📖 Recipe
