Red Thai Curry with Chicken

A creamy, very spicy red Thai curry with tender chicken, bell pepper and fresh Thai basil. The curry paste is made from scratch with chili, garlic, ginger and spices, and rounded off with coconut milk and lime.

By Beeny · 2 servings · 35 minutes

Ingredients

  • 350 g Chicken breast fillet
  • 400 ml Coconut milk
  • 150 g Jasmine rice
  • 3 Stück Red chilies
  • 2 Stück Garlic cloves
  • 20 g Ginger, fresh
  • 2 Stück Shallots
  • 1 Stück Lemongrass
  • 1 TL Coriander seeds, ground
  • 0.5 TL Cumin, ground
  • 1 Stück Red bell pepper
  • 1 Bund Thai basil
  • 1 Stück Lime
  • 1 TL Brown sugar
  • 1 EL Cooking oil
  • Salt

Method

  1. Cook the rice according to the package instructions, then drain and keep warm.
  2. Roughly chop the chilies, garlic, ginger, shallots and lemongrass (outer leaves removed, stalk finely chopped). Blend with the coriander, cumin, a pinch of salt and some oil using a hand blender to a smooth, very spicy curry paste.
  3. Cut the chicken into bite-sized pieces. Heat the oil in a large pan and brown the meat all over for 3 to 4 minutes, until it has taken on a little color on the outside.
  4. Add the curry paste to the pan and fry for 1 to 2 minutes, stirring, until it becomes fragrant.
  5. Pour in the coconut milk, bring to a boil and simmer the curry over medium heat for 10 minutes, until the chicken is cooked through.
  6. Cut the bell pepper into strips and cook for 4 minutes. Season with lime juice, brown sugar and salt.
  7. Stir in the Thai basil and serve the curry with the rice.