Thai Red Chicken Curry

Red curry or green curry? What is your favourite? What is the difference ? Is one hotter than the other? Fresh or readymade curry paste? 

Thai Red Chicken Curry
Thai Red Chicken Curry

My favourite is….. I love them all. It’s like asking you to choose your favorite children, it is not possible. 

The difference in the red and green curry is the chilli used to make the paste. Green are made mainly from fresh green chilli and red is made with dried red chilli. 

Which is hotter? Each of us has a different tolerance to chilli. The heat you get from fresh chilli and dried chilli are very different. I can take fresh chilli heat much better than dried chilli heat. Therefore I find the red curry to be hotter. 

Fresh or readymade curry paste? As I have mentioned before I am a readymade curry paste fan. The reason being that I do not have time to be making it from fresh even if I know how.  I used to watch my mum make them for her restaurant, it is not an easy task. Also if I was to make it from fresh I would want to make sure I have all the authentic ingredients like Kaffir lime rind, galangal and Krachi which are not easy to find in most supermarkets.  I do have a favourite brand of curry paste and I will only use that brand. 

Enjoy

Don’t forget to check out my Ecookbook 20 My Favourite Recipes available here

Note: English is not my first language. Please excuse any spelling or grammatical error.

Disclosure: I want to let you all know, that some of the links on my blog posts are affiliate links, meaning that if you decide to make a purchase, I will receive a small commission – but that comes at NO extra cost to you. I hope these resources that I use, can also be of help to you. If you choose to purchase through my link, I would be extremely grateful, and it will help me to continue to maintain this food blog. I’ll only ever have a link to things I will use and never have a link to something simply because it’s part of an affiliate program.

Thank you!

Please follow and like us for recipes and more
Print Recipe
Thai Red Chicken Curry BigOven - Save recipe or add to grocery list Yum
Thai red chicken curry. quick and delicious perfect for any day.
Thai Red Chicken Curry
Course Main Dish
Cuisine Thai
Keyword curry
Servings
Ingredients
  • 1 tbsp Thai Red curry paste more or less to your liking
  • 250 ml can coconut milk do not shake the can
  • 200 g chicken breast sliced
  • 1 tbsp vegetable oil
  • 1 tsp soft brown sugar
  • 2 tsp fish sauce
  • 100 g Fine green beans cut to 1 inch
  • 50 ml chicken stock use half a stock cube with hot water
  • 2 chilli sliced for garnish
Course Main Dish
Cuisine Thai
Keyword curry
Servings
Ingredients
  • 1 tbsp Thai Red curry paste more or less to your liking
  • 250 ml can coconut milk do not shake the can
  • 200 g chicken breast sliced
  • 1 tbsp vegetable oil
  • 1 tsp soft brown sugar
  • 2 tsp fish sauce
  • 100 g Fine green beans cut to 1 inch
  • 50 ml chicken stock use half a stock cube with hot water
  • 2 chilli sliced for garnish
Thai Red Chicken Curry
Instructions
  1. Fry the curry paste in a saucepan on low with vegetable oil and a little coconut milk. Use the thicker part first. Adding in a bit of coconut milk at a time to make sure the paste does not burn. You are looking for a nice shine from the coconut milk.
  2. Once you have added about 5 tbsp of the coconut milk, then add in the sugar and fish sauce. Cook until the sugar has dissolved. Add in the chicken.
  3. Once the chicken has cooked add in the green beans and pour in the rest of the coconut milk and stock. Bring the curry to the boil then simmer for a few minutes.
  4. Taste and adjust to your liking. Take the curry of the heat and add in the chilli. Serve with Thai fragrant rice.
Recipe Notes

Tip when using coconut milk for Thai curry, don't shake the can before use. as you can see from the recipe you will need to use the thick part first.

You can use any protein or vegetable you wish for this recipe.



Leave a Reply

Your email address will not be published. Required fields are marked *


%d bloggers like this: