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Chicken Thai Red Curry

A fragrant Thai curry made with homemade red curry paste, sliced chicken, bamboo shoots, and coconut milk.

ChickenDinnerSpicyCurryAuthentic
Estimated Nutrition
Calories
413.9
kcal / serving
1655.4 kcal total
Carbs
11.2g
per serving
44.8 g total
Fat
28.1g
per serving
112.5 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
5
ml
Palm Sugar
or brown sugar
CondimentsSauces
1.25
ml
Shrimp Paste
or 2 chopped anchovies
30
ml
Fish Sauce
to taste
Fruits
30
g
Tamarind
dried pulp from a block
1
slice
Kaffir Lime Rind
fresh or soaked dried rind
Liquids
400
ml
Coconut Milk
canned and left undisturbed
Meat
450
g
Chicken Breast
boned and skinned
NutsSeeds
5
clove
Garlic
peeled and chopped
3
slice
Galangal
peeled fresh, or substitute fresh ginger
15
ml
Lemongrass
freshly and thinly sliced crossways
7
piece
Coriander Roots
washed well and coarsely chopped
2.5
ml
White Pepper
freshly ground
2.5
ml
Cumin
ground
2.5
ml
Coriander
ground
30
ml
Paprika
bright red
4
piece
Kaffir Lime Leaves
fresh, or substitute lemon zest
18
piece
Thai Basil Leaves
fresh holy basil or ordinary basil
OilsFats
30
ml
Vegetable Oil
or groundnut oil
Vegetables
11
piece
Red Chillies
dried hot cayenne variety
140
g
Shallots
chopped
140
g
Bamboo Shoots
canned, drained and rinsed

Method

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