Thai Red Chicken Curry with Coconut Milk

Name: Thai Red Chicken Curry with Coconut Milk
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Thailand
Ingredients: 500 g of chicken breasts (cut into pieces); 400 ml of coconut milk; 2 tbsp of red curry paste (or green curry paste); 150 g of eggplants (round Thai or regular, diced); 80 g of peas (or pea eggplants); 1 red chili pepper (seeded and sliced on the diagonal); 1 handful of basil (fresh Thai leaves); 1 tbsp of vegetable oil; 150 ml of chicken broth; 1 tsp of sugar; 1 pinch of salt

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Red chicken coconut milk curry wins people over with its perfect balance of creamy mildness and spicy flavors. This great Thai classic warms up everyday meals and brings a lovely touch of the exotic to your table. Serve it piping hot with a steaming bowl of jasmine rice.

Total time: 33 min
Prep: 15 min
Cook: 18 min
Difficulty: Easy
Per person: €3.50

By the CookinBreak team

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Nutrition facts

per serving · estimate

395kcal

Protein33 g34%
Carbs11 g11%
Fat24 g55%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a perfectly creamy sauce that doesn't split, first reduce the creamy part of the coconut milk with the curry paste over low heat before adding the rest of the liquid and the broth.

Freezing : Can you freeze this recipe?

Yes

Very good, up to 3 months in airtight individual portions.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Prepare and cut the vegetables/chicken the day before. Store separately in the fridge.

Reheating : How do you reheat it?

Reheat in the microwave (medium power) or in a saucepan over low heat. Add a little water if needed.

Variations

Shrimp version: replace the diced chicken with peeled raw shrimp added only 4 minutes before the end of cooking.
Vegetarian version: substitute the chicken with firm tofu browned beforehand in a skillet and add bamboo shoots.
Winter vegetable version: use diced butternut squash in place of the eggplant for a slightly sweeter note. You can also add green beans or snow peas at the end of cooking for more texture and color.
For a touch of acidity, add a few makrut lime leaves or a squeeze of lime juice at the end of cooking. Makrut lime is a very fragrant citrus typical of Thai cooking that will bring a fresh, citrusy note to the curry. If you can't find any, a bit of lime zest can do the trick, but use it sparingly so it doesn't mask the other flavors.

Mistakes to avoid

Boiling the coconut milk at a rolling boil, which risks separating the fats and ruining the creaminess.
Adding the basil at the start of cooking, which would make it lose its aromatic freshness and turn its leaves black.
Forgetting to fry the curry paste in the oil, which is essential to release the full power of the spice aromas.

Frequently asked questions

What side dish should I serve with this chicken curry?

A fragrant white rice, such as jasmine rice or steamed basmati rice, is ideal. Its neutral texture perfectly absorbs the rich sauce and balances the heat of the spices.

Can I replace Thai basil with regular basil?

Yes, European sweet basil works very well in a pinch, even though it's less anise-flavored. You can also add a hint of fresh cilantro to enrich the herbal notes at plating.

How do I adjust the heat level of the curry?

Simply reduce the amount of curry paste when cooking and carefully remove the seeds from the red chili garnish, or even leave it out completely if you're wary of overly spicy dishes.

Which type of coconut milk should I choose for this recipe?

Choose full-fat coconut milk with no additives, with at least 60 to 70% coconut extract. Light versions often lack body and make the sauce too thin.