Quick Thai Curry

Name: Quick Thai Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast or thighs, cut into 1cm strips; 4 tsp fish sauce, for marinating; 4 tbsp coconut oil, virgin or refined; 6 tbsp Thai red curry paste, preferably Mae Ploy brand; 1.5 cup coconut milk, full-fat for best flavor; 1 cup chicken stock, unsalted or low sodium; 2 tbsp palm sugar, finely chopped (or brown sugar as substitute); 9 oz bamboo shoot strips, rinsed and drained; 6 fresh makrut lime leaves; 2 tsp fish sauce, for seasoning; 1 cup fresh Thai basil leaves, stems removed; steamed jasmine rice, for serving

Authentic Thai Red Curry with Chicken and Thai Basil

This aromatic Thai red curry delivers restaurant-quality flavors in just 20 minutes. The secret lies in properly blooming the curry paste in coconut oil, creating a fragrant base that transforms simple ingredients into something extraordinary. Fresh Thai basil added at the end provides that signature peppery finish every great curry needs.

ThaiAsianDinnerQuick MealsOne Pot

Prep10 min

Cook10 min

Total20 min

Servings4

Difficultyeasy

Ingredients

1 lbboneless skinless chicken breast or thighs, cut into 1cm strips
4 tspfish sauce, for marinating
4 tbspcoconut oil, virgin or refined
6 tbspThai red curry paste, preferably Mae Ploy brand
1½ cupcoconut milk, full-fat for best flavor
1 cupchicken stock, unsalted or low sodium
2 tbsppalm sugar, finely chopped (or brown sugar as substitute)
9 ozbamboo shoot strips, rinsed and drained
6 fresh makrut lime leaves(optional)
2 tspfish sauce, for seasoning
1 cupfresh Thai basil leaves, stems removed
steamed jasmine rice, for serving

Instructions

In a medium bowl, toss the chicken strips with 2 teaspoons of fish sauce, ensuring each piece is well-coated. The fish sauce will begin to tenderize the chicken while infusing it with umami depth. Set aside to marinate while you prepare the curry base.
Heat the coconut oil in a small, heavy-bottomed pot over medium heat. Add the curry paste and sauté for 2 minutes, stirring constantly to prevent burning. You'll know it's ready when the paste becomes fragrant and darkens slightly. If it starts to stick, deglaze with a splash of water to keep it moving.
⏱ 2 min
Pour in the coconut milk and chicken stock, stirring to combine with the bloomed curry paste. Add the palm sugar and bamboo shoots. If using lime leaves, twist each leaf to release its oils, then tear into pieces and add to the pot. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to develop richness.
⏱ 5 min
Add the marinated chicken to the simmering curry, stirring gently to distribute evenly. Cook for 1-2 minutes until the chicken is just cooked through and no longer pink. Be careful not to overcook, as the chicken will continue cooking in the hot liquid.
⏱ 2 min
Remove from heat immediately and stir in the fresh Thai basil leaves, watching them wilt into the curry's warmth. Taste and adjust seasoning with additional fish sauce as needed—the curry should have a perfect balance of salty, sweet, and spicy. Serve immediately over jasmine rice while the basil is still bright and aromatic.