Red Curry Chicken is a hot dish that in Thailand is made with almost any type of meat, whole fish, or fowl. When the curry paste is reduced, it should become a thick, dark, grainy consistency. The curry will keep for 2-3 days in a refrigerator. To reheat, bring to a vigorous boil and turn off the heat immediately.


  • 1-½ lbs boned, skinned chicken breast, sliced into thin, bite-size pieces
  • 2-½ cups chicken stock
  • Red Curry Paste I (Nam Prik Gang Paet)
  • 2 tsps sugar
  • 3 tbsps fish sauce
  • 2-½ cups thick coconut milk
  • 10 oz. bamboo shoots, cut lengthwise into 20-30 wedges about 1/2x3"
  • 4 jalapeño or serrano chile peppers, stems removed, cut lengthwise into quarters
  • 1 cup Thai basil leaves, loosely packed (approx 60 leaves)


1. Parboil the chicken in the stock for 2 minutes, until it is just done. Remove the chicken, reserving the stock. Set aside.
2. Add the curry paste, sugar, fish sauce, and 1 cup of coconut milk to a large well-seasoned pan or wok. Bring to a boil and reduce over medium-high heat for 15-20 minutes, scraping the sides and bottom of the pan as needed to prevent sticking or burning as the mixture becomes dry and pasty.
3. Tiny pockets of oil from the coconut milk should start to surface at this time. If the oil does not surface, add 3-4 tbsps of the reserved chicken stock and bring to a boil. Reduce for 3-4 minutes. Repeat if necessary.
4. Cook for another 10 minutes at medium-high heat, scraping the sides and bottom of the pan. Add the remaining 1-1/2 cups coconut milk and 1 cup of the reserved chicken stock. Just before the curry starts to boil again, add the chicken and bamboo shoots. Bring to a vigorous boil. Do not stir. Remove from stove and add the chile peppers and Thai basil leaves. Stir and serve immediately.


I actually use canned red curry paste; 1-1/4 cups of it will yield an impressively hot curry, and will singe off your nostril hairs while roasting the paste.
If other meats are substituted, proceed in the same manner, parboiling the meat. When using fish, though, eliminate the parboiling. Continue the recipe, adding the fish, and bring to a boil again. Do not stir. Continue cooking at high heat without stirring for 10-12 minutes until the fish is done. Remove from stove, add the chile peppers and basil, and serve immediately.




Thai Curry


Siam Cuisine Restaurant


6 servings




Asian : South East Asian : Thai