If you’re making a curry for the first time, I think a Thai curry is the perfect place to start. This curry is fragrant and flavourful, with a little sweet creamy heat. Once you master this basic Thai Red Chicken Curry recipe, you can have fun experimenting with different meats and vegetables.
The curry paste used in this recipe has a bit of heat (and every brand is different), but it gets toned down with the creamy sweetness of the coconut milk. If you want to make it hotter, just add a chopped red chili.
Make sure to start a pot of rice just before you start your curry so they’ll finish cooking at the same time — makes for a tasty, quick weeknight meal.
Thai Red Chicken Curry Tips:
- I keep the pot uncovered as the curry cooks because the veggies and chicken hold a lot of water. If you cook the curry covered, I find the sauce gets too watery. The only time I cook the curry covered is when it’s almost finished and I want to quickly steam cook the broccoli.
- If you want to make this curry spicier, add a chopped red chili when you add the curry paste and ginger.
- You can use yellow or green curry paste with this basic curry recipe.
- Start your rice just before you start cooking the curry and they’ll finish cooking at the same time — it’s a very quick and easy dinner.
- Try adding different kinds of vegetables. Just remember to add the more dense veggies (like carrots) first because they will take longer to cook and add quick cooking, more delicate vegetables (like snow peas) near the end.
- Diced Tofu can be substituted for chicken to make this curry vegetarian.