Directions
This Authentic Thai Red Curry Recipe also has orange peppers and asparagus in it and is absolutely delicious!
This recipe is authentic because it has all the elements of a Red Thai Curry that you would find in your favorite Thai restaurant.
Now, your probably saying to yourself! Asparagus is not an authentic thai vegetable. And you would be right!
But the orange pepper is, so that mean’s you can omit the asparagus “but why would you” its delicious!
And use more peppers instead, such as yellow peppers.
I felt like experimenting a little today and so instead using just peppers, I added the asparagus!
Being I adore Thai food, I had 3 bowls to myself this time so it worked out.
Over the course of two days that is and my partner had one the night I made it for dinner.
AUTHENTIC RED THAI CURRY
Is made up of a quality thick coconut milk and ingredaints such as “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other special Thai spices.
Finding these ingredients can be hard if your in North America, so buying a pre-made paste is ideal.
That is because we are using a product that contains all those Thai ingredients already in it.
Such a the one you will see below and is the only brand I will use. It is the best I have found, others are either to sweet or to spicy!
The ONLY brand I will use!!
How to Make Authentic Thai Red Curry Recipe
- Start by washing and cutting up your vegetables and slice all according to the size you want.
- Wash the chicken breasts, and slice them into thin pieces.
- In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
- Next add in the coconut milk and cook for another 2 minutes on medium-high.
- Add in your ginger/garlic paste and cook for 2 minutes all together.
- Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
- Then add in your fish sauce, and simmer for another 2 minutes over low heat.
- Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
- Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.
The nice thing about cooking Red Thai curry is how simple it really is. I’m confident that when you prepare it once, you will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.
So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.
By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier.
This is the method we recommend, as it’s much easier. We hope you give it a try, and let us know how it turned out for you.
To make this popular curry you will want to get your hands on some fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” which can be found in most Asian stores.
Or purchase the pre made “Thai Red Curry Paste” which can also be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Then you will want to add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Also if using fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” you will want to remove it before consuming the curry.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
Note: Want more heat, simply add in more Thai Red Curry Paste.
I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Authentic Thai Red Curry Recipe
This Red Thai with Chicken could not be any simpler!
Ingredients
- 2 large Chicken Breast
- 2 cans Coconut Milk
- 15 pieces Asparagus
- 1 Orange Bell Peppers
- 1 tsp Ginger n Garlic paste
- 1 tbsp Sugar
- 1 lime Fresh Lime Juice
- 1 tsp Fish Sauce
- Salt to taste
THAI INGREDIENTS
- 2 tbsp Thai red curry paste
Or
- 2 Kaffir lime leaves
- 4 Fresh Basil Leaves
Instructions
- Start by washing and cutting up your vegetables and slice all according to the size you want.
- Wash the chicken breasts, and slice them into thin pieces.
- In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
- Next add in the coconut milk and cook for another 2 minutes on medium-high.
- Add in your ginger/garlic paste and cook for 2 minutes all together.
- Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
- Then add in your fish sauce, and simmer for another 2 minutes over low heat.
- Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
- Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.
Notes
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you're going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 563Total Fat: 45gSaturated Fat: 38gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 561mgCarbohydrates: 23gFiber: 3gSugar: 8gProtein: 25g
These calculations are based off Nutritionix
