Authentic Thai chicken curry
I have seen many chicken curry recipes on the internet and even myself I have had a couple of recipes for Thai curry using fish, veggies and other major ingredients in my blog before, however, this is for sure the only authentic Thai chicken curry recipe you will need and the one that will taste the best. After all, I learned it from the best!
This is one of the reasons I wanted to go back to Thailand. I love Thai cuisine and went I first visited the country 15 years ago my trip didn’t include anything food related. This time around it was nothing but focused on food. Culinary school for over a week and learning with several chefs and locations around Thailand.
For our second part of the trip we emerged ourselves into the Southern Thai way of cooking right in Phuket. Very similar to the way they cook in Bangkok, just a few different methods while cooking certain dishes, that is all.
This recipe was taught and passed down to us by a renowned chef. I really couldn’t believe how easy and how awesome it tasted so the minute I came back to the U.S I knew I had to recreate it and post it on the blog. There are two key steps that makes this authentic Thai chicken curry taste like nothing I have ever tasted before:
- First, you have to cook the Thai curry for a few seconds all by itself prior to adding the coconut milk. This allows for the aroma of the spices to be released.
- Second, you much julienne a few kaffir lime leaves and garnish the dish with them once you are done cooking it. Kaffir lime leaves have a very potent unique lime aroma and I don’t think you can omit or substitute such ingredient.
You can obtain Kaffir lime leaves from this website. I get them here about twice a year and I just freeze them and use them when ever I need them. They remain frozen perfectly fine!
With chef Worapong Paenchoo we were also able to learn the very famous papaya salad as well as a Tamarin fish recipe. At some point I might also post these recipes. I just don’t want to give all the secrets learned all at once!
Cooking with chef Worapong Paenchoo was a pleasure and staying at the Banyan Tree Phuket was nothing but a dream come true. As a food blogger, sometimes I get to do things that are nothing but amazing. I often have to pinch myself, but trust me, there is no one as grateful as I am.
This place is out of this world. To tell you I had one of the best experiences of my life is an understatement. I hope to go back soon but until then I know I have learned some valuable Thai cooking recipes and techniques. I really encourage you to try this curry chicken recipe. You are going to be blown away.
Here is chef Worapong Paenchoo. I wish I could have spend more time with him. It was truly and amazing experience.
Anyways, I leave you with this amazing authentic Thai chicken curry recipe. You can also make it with fish if you like which is how we had it originally, they are both equally good, just remember to include the kaffir lime leaves, they are crucial to the recipe.
Enjoy!
PrintAuthentic Thai chicken curry
Miryam's original recipe
Yield: 4 servings
Total Time: 15-20 minutes
Ingredients:
- 1.5 lb chicken tenders or chicken breast, cut into cubes
- 2 red bell peppers, sliced
- 1 tbs olive oil
- 2 tbsp red curry paste
- 1 14 oz can coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar, or coconut sugar
- 5-6 kaffir lime leaves, julienne
Directions:
In a large wok or pan add the oil and curry paste over medium to high heat. Cook for about 30 seconds to 1 minute. Add the coconut milk and stir for a few seconds. Add the chicken, sugar, fish sauce and cook the mixture until the chicken is almost cooked.
Add the sliced peppers and cook for about 2-3 minutes. Turn the heat off and add the julienned kaffir lime leaves.
Serve over brown rice or as desired.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Lucky YOU! Culinary school in Thailand sounds like a dream come true.
Miryam,
It looks like a nice recipe but not terribly different than others I have used. What can I substitute for the fish sauce? Did you use light coconut milk?
Also, I couldn’t help but notice but that you used “renoun” chef when it should be renowned chef. Sorry, but that is the old teacher/mother coming out in me.
Oh no I thought I changed all of them. Thanks for pointing that one. No I use regular coconut milk, I don’t like using the light versions. You can use soy sauce instead if you like in place of the fish sauce :-)
That looks absolutely mouthwatering! I look forward to more Thai recipes!
I could eat curry everyday for the rest of my life and be perfectly content. This is beautiful!
Totally agree
such a beautiful and simple dish. i have never cooked with kefir leaves and i bet it will change everything.
647 calories per serving?!
Love all your recipes. I prepare foods for a variety of people who food choices run from taw vegan to all protein or sugar. I have been do happy to introduce them to sugar alternatives such as dates, coconut, palm etc. My latest interest is jackfruit as a meat alternative with many uses with various flavors. Everyone who has tried it cannot believe how good it is! I am experimenting with various combos.
Thanks again for your inspiration.
Yes the coconut milk. I am fine with that, as coconut is pretty healthy so it doesn’t bother me at all :-) Thanks for stopping by!!
Sorry for all the typos on above. Writing on small phone and the typing is not really visible.
I love trying new chicken receipes! Going to have to try this one out for sure!
We love Thai flavors, and this curry sounds delicious. I have never been to Thailand, but it is on my bucket list!
Looks so unbelievably creamy and flavorful, want to try it!
What an amazing experience! Thanks for sharing!
I love to read about this awesome experience, my friend! I also love the pictures! Thanks a lot for sharing it ;-)
Is there any possible substitute for the lime leaves? Thanks!
I don’t know of anything that could work as well but if you find out about anything please let me know :-)
Normally, grating the zest of one lime tends to be a viable substitute as kaffir leaves are sometimes hard to get
Thanks for the tip Kam! I’ll try that next time I make this. I made it without the lime leaves and without any substitution, and it was really good.
Awesome. I am glad you liked it!!
I’ve read that fresh bay leaves, lime zest and lemon zest can work. I’m trying it tonight!
I’m a huge fan of Thai food…..this looks incredible!
For those that used Lime leaves – did you use the fresh or dried variety?
Anyone tried both? notice any difference in taste?
Just curious
Im literally about to cook this now with the dried version
I don’t know what the difference is but the ones I used I keep in the freezer. I think they are fresh and then I just store them in the freezer, either way, which ever you use I think it is better than not having any :-)
Thanks for replying Miryam. I guess its right.
As i said, was just curious to see if there may be a taste difference.
And on a side note, we’ve also squeezed in half a lime into the wok, and i think it adds a little much needed zing :)
Looks delicious! I hate fish and I notice a lot of recipes call for fish sauce. Is it a distinct flavor, would subbing soy sauce change the taste greatly?
You can use soy sauce if you like. In this recipe is not that much so you should be OK.
I JUST made this! I didn’t feel like thawing my chicken, sonIbused fried tofu and added a tsp or so of Better Than Bouillion Chicken-style seasoning. Otherwise, I followed the recipe exactly. It turned out FANTASTIC! It orders the palm sugar and keffir lime leaves from the website in this post, and I received them in 2-3 days. This recipe was easy to prepare and tasty! Thank you so much!
Sorry for typos (embarrassed).
OMG – Just made this and what a hit with all the family, clean plates all around!! I added a few things to the mix, Fresh zucchini, coriander and basil from the garden, Spring Onions, garlic and Ginger. I used a readymade red curry paste but found it not quite hot enough, so added a touch of crushed chilli to get it to how we like it. Other than that it was as above which was a taste sensation. Wife said if I make it again, double up on ingredients so there’s enough for work the next day – YumYum. THANKS FOR SHARING
That is super awesome. I am glad you and your family liked it!! Love the fact that you made some changes and even made it better to fit your own taste. Thanks for stopping by.
This is the best thai curry I’ve ever made and it has become a staple in my house. I keep lime leaves in the freezer so I can pull it together fast. The only adjustment I’ve made is adding slightly more than 2tbsp of red curry paste. Otherwise I make it exactly as is because I like the simplicity of the recipe. A wonderful recipe. Thank you!
My hubby likes hot hot curries and so I’ve never made Thai curry before only Indian.On a friends request we met in a Thai resturaunt last week,he was surprised how much he liked it! Soo…… I googled & found this receipe ,soo easy delicious and Morish!!
‘Best curry I’ve ever tasted ‘ he said Yeah! I made exactly as you said but added handful of jullianed snow peas( mange tout)as I had them in the fridge
Thanks Miryam ! I can’t wait to make it for friends! PS .This would be great receipe for nervous or non confident cooks I’m sure as its so Easy.
One question Would it work with Thai Green curry paste?
It would work but the taste maybe a bit different!
Hi,
I have been on the hunt for a good coconut milk that isnt too sweet or bland or watery. Would you recommend any brands? I really dislike most of the grocery store ones except for maybe the wholefoods brand one.
Hi Priscilla,
I tend to breeder the Biona brand. It’s also good to mix it up and use coconut cream sometimes instead of coconut milk. I find the cream gives it a more luscious taste.
Hope that helps
Kam
Best curry recipe I’ve found! Because I made this on a whim I wasn’t able to include the lime leaves but I will definitely be doing that next time! I added bamboo shoots and mushrooms for a little more bulk and it was delicious! Thanks!
Hi… I am Rick. Brand new to your website. I was attracted here by your “Authentic Thai chicken curry” recipe. The recipe ingredients include (2) red peppers; but does not specify what type of pepper. Are these red bell peppers, red pasillas, or some other preferred type? I like to know your preference(s) before I give this a try. Thanks.
Thanks so much for stopping by. I used red bell peppers but you can really use whatever you like really. I hope you like it :-)
Hi Miryam! Loving this simple but delicious looking recipe! Can’t wait to try it! I was wondering which brand did you use for the red curry paste? I’ve found some to be too sweet for my liking so was wondering which brand you’d recommend for this recipe. Look forward to your reply and thank you! :)
This is the brand that I used http://amzn.to/2BJnBfL I hope this helps
I’m going to give it a shot. I’ll be making this for my gf tomorrow, Christmas day. She’s my everything.
I hope she liked it ;-)
Could you share the brands you use? What fish sauce and where to buy? Thanks
I use these two types of curry paste for the recipe. I mix them both so that my kids can eat it and it is no so spicy. The first one is not spicy at all. The second one is.
http://amzn.to/2DFRFeu
http://amzn.to/2DknyLT
For the fish sauce http://amzn.to/2DkWufk
Palm sugar http://amzn.to/2FKaqxG
I kind of wished i didn’t add the red bellpepers, it watered the curry down. It tasted way better before the peppers. I didn’t want to keep boiling the curry as there’s nothing worse than overcooked chicken. Next time im adding ginger, garlic and some onions and making sure not to add vegies that will let out water. But I am the type of person that likes a thick creamy curry.
You can add a bit of cornstarch to the mixture to thicken it if you like but leaving the peppers out for the liking of your curry consistency sounds like a good idea!
Amazing… authentic Thai curry with a store bought paste??
I’m really surprised that a cooking class in Thailand would use bottled pastes like that, most the flavour from Thai cooking comes from the fresh ingredients being crushed in a mortar and pestle to make a paste.. I wouldn’t dream of buying a paste then calling it authentic. Hope the chef in Thailand doesn’t see your post, and the few bucks commission from amazon is worth it.
No dear….in Thailand we did not use store bought curry paste, we made our own. In the US you can make your own or just use the same one I used for this recipe, which is pretty good. I don’t anticipate many of my readers wanting to go through all the trouble but you can if you like….and I disagree with you. While homemade curry paste tastes better the type I used is pretty close and very good. The other ingredients, especially the kaffir lime leaves, makes a big difference in taste in the recipe!!
Wow! Great pictures. I really enjoyed looking at them all!
Hi, I’m dying to try this recipe. I have been in love with curry for years. A place near me that made an amazing version closed. They had in their’s ground peanuts, scallions, carrots and slivers of celery and I’m sure other components I’m forgetting. Aside from what you have shown in your recipes would you add in the veggies in the same way as the chicken? I eat vegan. Thanks!
So simple but yet the best curry I have mad so far. Just the right amount of heat. I doubled the recipe and added some small potato cubes, and made homemade naan. My son was licking his plate lol!
Thank you for the great recipe!