Thai Red Chicken Curry Recipe

Order all your Thai red chicken curry ingredients here

Thai Red Chicken Curry (Gaeng Khiao Wan Gai)

Download this recipe
(for printing or saving to your computer)

Ingredients for Thai red chicken curry (for four people):

500g skinless, boneless chicken (in bite sized pieces)
2 tablespoons red curry paste
2 tablespoon Palm sugar
5-6 Fresh Kaffir lime leaves, torn into pieces
400ml (1 can) Coconut milk
227g (1 can) Sliced Bamboo Shoots
2 tablespoon of Thai fish sauce
Handful of Thai Sweet Basil
2 Thai Red Chillies

Note: These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have.
Also please be aware that any order containing fresh Thai products will be dispatched on a Tuesday Wednesday (This is because all our fresh Thai products are flown in direct from Thailand once a week, ensuring you get the best quality fresh Thai food products). Using fresh Thai produce will ensure you get an authentic taste.

Cooking Time: 30 minutes to 1 hour.

Method:

Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat). Thinly slice the bamboo shoots (if not already sliced).
Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste and stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
Add the remaining coconut milk, follow with the bamboo shoots and lime leaves. Season with fish sauce, sugar, and salt and bring back to a boil.
Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.

Video: Showing Thai red curry being cooked with bamboo shoots.
(you will need to click on the play icon in the middle of the video twice before it starts loading).

» Thai red curry homepage