Thai-Style Red Curry with Chicken and Vegetables
This Thai-style red curry is rich, aromatic, and packed with flavor. Made with red curry paste, garlic, ginger, lemongrass, crushed tomatoes, cream, and a fragrant blend of spices, it’s the perfect balance of heat, sweetness, and tang. Chicken, bell peppers, carrots, and fresh herbs round out the dish for a colorful and satisfying meal.Prefer a dairy-free version? Just replace the cream with coconut milk. In that case, you can skip the coconut flour and water; no extra thickening is needed.
Ingredients
Aromatics & Paste:
- 6-7 tbsp red curry paste
- 3 large garlic cloves minced
- 1 tbsp fresh ginger finely grated
- 1 tbsp fresh lemongrass finely chopped (or 2 tsp dried lemongrass powder)
Cooking Base:
- 3 tbsp coconut oil or vegetable oil
- 2 dl strong chicken stock
- 400 g can crushed tomatoes
- 4 dl light cream 15% fat
- 2 tbsp coconut flour
- 0.5 dl water
Flavors & Seasoning:
- 7-8 kaffir lime leaves thinly sliced, or 2 tsp dried kaffir lime powder
- 1,5 tbsp sugar
- 2 tsp fish sauce plus extra to taste
- 1 tsp salt optional, or adjust with more fish sauce
- Juice of 1 lime
Main Ingredients:
- 500 g chicken breast or thigh thinly sliced or cut into cubes
- 2 red bell peppers sliced
- 100 g carrots peeled and thinly sliced
- 1-2 red chilies sliced (adjust to taste)
- 2 dl chopped spring onions
- 1.5 dl fresh cilantro leaves and stems chopped
To Serve:
- Steamed rice
- Extra cilantro
- 1 lime Cut into wedges.
- 1-2 Red chilies of your choice Thinly sliced.
Instructions
- Heat the coconut oil in a large wok or deep pan over medium heat.
- Add the minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
- Stir in the red curry paste and cook for another minute or two.
- Add chicken stock and mix well. Stir in the lemongrass and let simmer for 2 minutes.
- Pour in crushed tomatoes and light cream. Combine and mix coconut flour and water, and add to the wok. Stir until smooth.
- Add thinly sliced kaffir lime leaves, sugar, and 2 tsp fish sauce. Simmer gently for 2 more minutes.
- Add the sliced chicken and simmer for about 8 minutes, until nearly cooked through.
- Stir in the bell peppers and carrots. Simmer for 4 minutes.
- Add the chopped spring onions and let bubble for another 2–3 minutes until vegetables are almost tender.
- Finish with lime juice and adjust seasoning with more fish sauce or salt if needed.
To Serve
- Serve hot with steamed rice. Top each portion with fresh chili slices, plenty of chopped cilantro, and a lime wedge on the side.
Notes
-
Vegetable Variations:
This curry is versatile. Feel free to swap or add vegetables like zucchini, green beans, baby corn, snow peas, or eggplant. Just adjust cooking times. -
Protein Options:
Instead of chicken, try shrimp, tofu, or thinly sliced beef. If using tofu, press it well and pan-fry for a firmer texture before adding. -
Cream vs. Coconut Cream vs. Coconut Milk:
If you prefer using coconut milk instead of cream, simply replace the cream with one can (400 ml) of full-fat coconut milk. In this case, omit the coconut flour and water, as the sauce will already be the right consistency. -
Rice Pairing:
Steamed jasmine rice is the classic side, but basmati or sticky rice also works well. You can also serve it with rice noodles for a twist. -
Adjusting Spice Levels:
Use more or fewer fresh chilies depending on your heat preference. Thai bird’s eye chilies are very hot, while mild red chilies add warmth without overpowering heat. -
Lemongrass Tip:
If using fresh lemongrass, bruise the stalk with the back of a knife before chopping to release more flavor. - This curry improves with time. The flavors develop beautifully if made a few hours ahead or even the day before. If preparing in advance, cook the vegetables just until tender-crisp to avoid them becoming too soft when reheated. Gently warm the curry before serving to preserve the texture and freshness.