Thai Red Chicken Curry
Chicken thighs, butternut squash and green beans simmer in a Thai red curry sauce with coconut milk, makrut lime leaves and Thai basil. Garlic, ginger and lemongrass add aroma to shop bought paste. Makes four lighter servings with jasmine rice, or two to three generous servings.
Ingredients
For the curry
- 45 ml vegetable oil 3 tablespoons
- 5 to 6 tablespoons Thai red curry paste 75 to 90ml, preferably Maesri; see notes for other brands
- 2 large garlic cloves finely minced; omit when using freshly made homemade curry paste
- 2 teaspoons finely grated fresh ginger; omit when using freshly made homemade curry paste
- 1 tablespoon lemongrass paste or 2 teaspoons very finely minced tender fresh lemongrass; omit when using freshly made homemade curry paste
- 250 ml unsalted chicken stock
- 400 ml full-fat coconut milk stirred until combined
- 6 makrut lime leaves torn into large pieces
- 1 tablespoon palm sugar light brown sugar or white sugar, plus a little extra to taste
- 10 ml fish sauce 2 teaspoons, plus a little extra to taste
- 350 g boneless skinless chicken thighs, cut into 3cm pieces
- 150 g butternut squash weighed after peeling and deseeding, cut into 2cm cubes
- 120 g green beans trimmed and cut into 4cm lengths
- 12 Thai basil leaves
- Hot water as needed to loosen the sauce
To serve
- 1 mild red chilli thinly sliced, optional
- Steamed jasmine rice
Instructions
- Prepare the squash, beans, lime leaves and basil as listed. Prepare the garlic, ginger and lemongrass if using shop bought paste, and stir the coconut milk until combined. Cut the chicken into 3cm pieces on a separate board.
- Heat the oil in a wide saucepan over a medium heat. Add the curry paste and, for shop bought paste, the garlic, ginger and lemongrass. Stir for 2 to 3 minutes until fragrant and slightly darker, lowering the heat if the garlic browns quickly. Loosen with a splash from the measured 250ml stock if needed.
- Add any stock not used in Step 2 and stir to dissolve the paste. Simmer briskly, uncovered, for about 3 to 4 minutes, stirring regularly, until the stock has reduced by roughly half.
- Stir in the coconut milk, lime leaves, 1 tablespoon sugar and 10ml fish sauce. Add the chicken, bring back to a gentle simmer and cook uncovered for 4 minutes.
- Add the squash and simmer gently for 8 to 10 minutes, stirring occasionally, until a knife enters with just a little resistance. If the centre is still hard, continue cooking before adding the beans.
- Add the beans and simmer for 4 to 5 minutes, or until the squash is tender and the beans are cooked with a little bite. Check a thick chicken piece with a clean food thermometer; the centre should reach 75°C for at least 30 seconds. Continue cooking if necessary, adding a splash of hot water if the sauce becomes too thick.
- Taste the cooked sauce and adjust with a little extra fish sauce or sugar as needed, tasting after each addition. Remove the lime leaves, turn off the heat and stir in the Thai basil. Serve with jasmine rice and the optional sliced chilli.
Notes
- The 5 to 6 tablespoon paste quantity is intended for Maesri: use 5 tablespoons for a less intense curry or 6 for a stronger one. Other brands vary in heat and salt; follow their guidance and start with less if particularly concentrated. Use level measuring tablespoons of 15ml each.
- If extra paste is needed, cook it separately in a little additional coconut milk until fragrant before adding it to the curry. This milk is extra to the measured 400ml.
- A little coconut oil on the surface is normal. Visible separation is not required before continuing with the recipe.
- Chicken breast variation: use 350g breast sliced about 1cm thick. Follow Steps 2 and 3, then make the sauce without chicken at Step 4. Cook the squash until almost tender in Step 5. Add the breast with the beans, return to a gentle simmer and begin checking after 4 minutes. Allow about 5 to 7 minutes, until the chicken reaches 75°C for at least 30 seconds and the vegetables are ready.
- Bamboo shoot variation: replace the squash with 150g drained tinned bamboo shoots. Keep the 8 to 10 minute simmer in Step 5 without squash, then add the shoots with the beans in Step 6.
- Tofu variation: replace the chicken with 350g drained firm tofu in 3cm cubes and use unsalted vegetable stock, fish-free and shrimp-free paste, and vegetarian fish sauce. Add tofu at Step 4, stir gently and continue until hot throughout and the vegetables are tender. Omit the chicken temperature check.
- Use prepared paste. For homemade paste, follow its recipe's quantity guidance for four servings because strength varies. Making it is additional preparation outside the stated time.
- The garlic, ginger and lemongrass are included for shop bought paste; omit all three when using freshly made homemade red curry paste.
- Makes four lighter servings with rice, or two to three generous servings. Scale the whole recipe up for larger portions while keeping the sauce proportions consistent.
- The 35 minute cooking time allows for heating the sauce between stages. Use the tenderness checks rather than the timer alone; firmer squash may take longer. Rice preparation is separate from the curry timings.
- Refrigerate curry within two hours and use within 48 hours, or freeze for up to three months for best quality. Defrost in the fridge and use within 24 hours of thawing. Reheat once until steaming hot throughout.
- Cool rice separately, ideally within one hour, refrigerate and use within 24 hours. Reheat rice only once until steaming hot throughout.
Nutrition
Calories: 482kcalCarbohydrates: 18gProtein: 25gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 54mgSodium: 354mgPotassium: 869mgFiber: 2gSugar: 7gVitamin A: 7319IUVitamin C: 31mgCalcium: 89mgIron: 5mg
Tried this recipe?Let us know how it was!
