Red chicken curry (Thailand)

Red curry chicken is a traditional Thai dish, prized for its perfect balance of spiciness, creamy coconut milk, and fragrant herbs. This simple and quick dish is ideal for experiencing the flavors of Southeast Asia while remaining gluten-free.

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Ingredients

500g of chicken breast, cut into pieces
400 ml coconut milk
2 tablespoons of gluten-free red curry paste
1 red bell pepper, cut into strips
1 courgette, cut into slices
1 tbsp gluten-free fish sauce
1 tsp of palm sugar or brown sugar
2 kaffir lime leaves (or lime)
Thai basil for garnish
Vegetable oil for cooking

Preparation

1
Curry preparation: Heat a tablespoon of vegetable oil in a large frying pan or wok over medium heat. Add the red curry paste and cook for 2 to 3 minutes until fragrant.
2
Cooking the chicken: Add the chicken pieces to the pan and coat them with curry paste. Cook for about 5 minutes, until the chicken is golden brown.
3
Add the coconut milk: Pour the coconut milk into the pan and bring to a boil. Reduce the heat and simmer for 15 minutes.
4
Add the vegetables: Add the bell pepper, zucchini, and kaffir lime leaves. Cook for another 10 minutes, until the vegetables are tender.
5
Seasoning: Add the fish sauce and palm sugar. Mix well and simmer for another 2 minutes.
6
Garnish and serve: Remove from heat, garnish with Thai basil leaves and serve hot with jasmine rice, for example.

Note

If you cannot find kaffir lime, lime zest can be used as a substitute.

Keywords: red chicken curry, Thai recipe, gluten-free recipe