This Thai red curry recipe will be on my YouTube Channel very soon. Don’t miss it! You can subscribe here.
This version of Thai red curry is very authentic. You could just add bite sized pieces of chicken thigh or breast to the finished sauce but I hope you give this version a try. Frying the chicken on the bone and then letting it simmer really adds a lot of delicious flavour.
I learned this recipe at a hotel I was staying at in Phuket. After trying all the tourist versions, it was so nice to devour this one.
- 2 tbsp coconut oil
- 8 bone-in chicken thighs
- 500ml (2 cups) water
- 1 batch homemade red curry paste or 250ml shop bought
- 400ml (1½ cups) thick coconut milk/cream
- 3 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp tamarind concentrate
- About 400g vegetables like baby corn, bamboo shoots, aubergine, broccoli
- Coriander (cilantro) to garnish
- Salt to taste
- Heat the oil over medium high heat in a large frying pan or wok. When visibly hot, place the chicken thighs, skin side down in the oil and fry for about five minutes. Flip the meat over and add 500ml (2 cups) water and let it simmer down until about 90% evaporated. This should take about 10 to 15 minutes.
- Remove the meat from the pan and stir in the red curry paste. Now add the coconut milk/cream, the veggies, fish sauce, tamarind concentrate and sugar and simmer for about three minutes to thicken. Return the meat to the pan to heat through and garnish with coriander. Season with salt to taste to serve.
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