Red Curry Chicken

It is funny how I thought that after school life would slow down. I should have known by now that as soon as one thing is finished, there are 10 other things waiting to take its place. Life never really slows down, so I guess it is us that have to be selective of what we allow into our lives, so that we can maintain a slow, steady and simple life.

Shortly after I got my camera for blogging my recipes, one of my good friends asked me if I could photograph her new baby. I let her know that I was a novice with taking pictures of people, but she assured me they would be better than her iphone captures. I did the photo shoot and I was surprised with how much fun I had! I decided to pursue it, and I have been practicing on every living being I can get my lens on! Check out my Instagram profile for some of the evidence. Even now I am in a photography class, hoping to improve my ability to take portraits.  I am also in a food photography class. These are just some of the many things I have become involved with, since graduating with my bachelors! Wow, it feels good to know that after so long I am finally done with my degree! Yet somehow, I feel that it is less of an accomplishment in today’s world. Perhaps that is just because of the great number of people who are now obtaining a bachelors. It is almost like a masters degree is the new bachelors. You have do do more to get the same level of recognition. But that is a good thing I guess!

Any way, before Limi graduated and and we moved away from Rexburg we had a favorite Thai restaurant where we ate. It was called Original Thai, and if you are ever in Rexburg, we highly recommend it! I ordered a lot of different things there, but my favorite was the Red Curry Chicken. Limi always ordered the Pineapple Fried Rice. They set a high expectation for me though, and I have had a hard time finding myself satisfied with any other Red Curry dish. I found this recipe recently, and gave it a try primarily because it looked similar to the one at the Thai restaurant. I was so happy when I discovered that it tasted incredibly similar as well!

For the longest time I think Tikka Masala has been my favorite recipe, but this Red Curry recipe may become my new favorite. The recipe is simple, and the ingredients are fairly common. I was able to get the Fish Sauce and the Red Curry Paste at my local grocery store, but you may need to look at an Asian grocery store or online depending on where you live. The coconut milk that I prefer to use is either the Thai Kitchen Coconut Milk or the A Taste of Thai Coconut Milk although I am sure there are other great brands. I normally use the regular (not lite) coconut mils for recipes like this, but you could use either. The recipe is also better with Palm Sugar but you can sub brown sugar without a great difference.

When you cut the chicken, cut it in half long-wise, then thinly slice it the short way. This will give you rectangular slices of chicken, similar to the pieces usually found in Thai soup. In my opinion, the thinner you slice it the better. Cutting the chicken is easier if it is partially frozen.

This is the most important thing to know about Thai recipes like this. The secret is to get a balance of flavors. Thai food is great at combining sweet, salty, spicy and sour in perfect harmony. In this recipe, the palm sugar is of course the sweet, the fish sauce is the salty, the red curry paste is the spicy and then the lime is the sour component. While making this curry, use the portions in this recipe (1 TBS each) as a general guideline, but taste it as you go. Try to get what you feel is the perfect balance of the four flavors. It might be slightly different to you than it is for me. You can try to sub soy sauce for the fish sauce, but it doesn’t quite have the same flavor, so I strongly recommend using fish sauce.



1 TBS vegetable oil

2 boneless chicken breasts

1 carrot, julienned

1/2 red pepper, julienned

1/2 cup purple onion, thinly sliced

1/4 cup canned bamboo shoots

1 tsp ginger, finely grated

2 TBS Red Curry Paste

1 can (15 oz) regular coconut milk

1 TBS lime juice

1 TBS Palm Sugar or brown sugar

1 TBS fish sauce (or soy sauce)

Salt to taste


Torn sweet basil leaves

Extra lime

Cooked Jasmine Rice



Heat the oil in a wok or large frying pan over medium high heat. Add the chicken and cook until no longer pink. Put the chicken and its juices in a bowl and set aside.

Add the peppers, carrot, onions and bamboo shoots and stir-fry until slightly tender. Add the ginger, the curry paste and a tablespoon of the cream from the top of the coconut milk. Continue to sautee for about 1 minute.

Add the rest of the coconut milk, lime juice, brown sugar and fish sauce. Taste and adjust the lime, sugar, fish sauce and curry as needed. Add the cooked chicken and its juices. Bring to a boil then reduce heat and simmer until chicken is heated through.

Serve with jasmine rice and top with basil leaves and extra limes as desired.


Recipe from Food and Family

2 thoughts on “Red Curry Chicken

  1. Don’t forget the “umami” or savory flavor, which the Orientals always included, too. That is provided by the fish sauce and is why soy doesn’t quite cut it.

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