Red Chicken Curry

A rich, deep red sauce infused with lemongrass and Thai basil. The chicken stays tender, coated in the coconut milk fat that pearls on the surface.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 497
• Protein: 37 g
• Carbs: 14 g
• Fat: 30 g

Ingredients

• 600 g Chicken cutlet ( thinly sliced )
• 3 tbsp Thai curry paste red
• 400 ml Coconut milk
• 2 tbsp Peanut oil
• 1 piece Red bell pepper ( in strips )
• 150 g bamboo shoots ( drained )
• 2 tbsp fish sauce
• 1 tbsp palm sugar ( crushed )
• 1 piece lemongrass ( finely minced )
• 4 piece kaffir lime leaves ( whole )
• 15 piece Thai basil ( fresh leaves )

Instructions

1. Sear the paste

   Heat peanut oil in a pan. Add the red curry paste and minced lemongrass. Sauté for 2 minutes until the aromas fill the room and the paste starts to fry.

2. Coconut base

   Gradually pour in the coconut milk while stirring. Bring to a simmer. The sauce should become smooth and a bright orange-red color.

3. Cooking the filling

   Add the chicken strips, bell pepper, and bamboo shoots. Add the bruised kaffir lime leaves. Simmer gently until the chicken is white to the core but still juicy.

4. Final seasoning

   Stir in the fish sauce and palm sugar to balance salt and spice. Off the heat, toss in the Thai basil leaves so they stay green and fragrant.

Chef's tips

• Do not boil the sauce too vigorously to prevent the coconut milk from curdling.
• If the sauce reduces too much, thin it out with a splash of water or broth.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The sauce thickens as it cools.