Ingredients

  • Chicken and curry
    • 3 lb boneless chicken thighs, cut into bite-size pieces or thick strips
    • 3–5 Tbsp Maesri red curry paste, to taste (I just use the whole can)
    • 1 can coconut milk
    • 1–2 Tbsp neutral oil
    • 4–6 lime leaves, torn or bruised
    • Handful of Thai basil
    • 1–2 tsp grated/minced fresh ginger, optional
    • ½ tsp galangal powder, optional
    • 1–2 tsp fish sauce, plus more to taste
    • 1–2 tsp sugar, honey, or a small splash of mirin
    • Lime juice concentrate or lemon juice, to finish
  • Vegetables
    • 1 can bamboo shoots, drained
    • 2–3 cups frozen green beans, Asian stir-fry vegetables, or chow mein vegetable mix
    • Optional: sliced fresh Thai chilis, serrano or even dried red chiles if you want it hotter
  • To serve
    • Cooked rice
    • Papaya salad on the side
    • Optional chili crisp or extra fish sauce at the table

Directions

  1. Prep the chicken. Cut the thighs into bite-size pieces. If you have time, toss them with 1 tsp fish sauce and let sit while the rice cooks.
  2. Fry the curry paste. Heat a Dutch oven, wok, or large skillet over medium heat. Add the oil, then add at least 3 Tbsp red curry paste. Fry for 2–4 minutes, stirring constantly, until darker, fragrant, and slightly oily. If it starts sticking hard, add a spoonful of coconut milk.
  3. Bloom with coconut milk. Add the thickest part of the opened coconut milk first, if separated. Stir and simmer 3–5 minutes until the paste and coconut milk look glossy and slightly reduced.
  4. Add the chicken. Add the chicken thighs and stir to coat thoroughly in the curry base. Cook 4–6 minutes, stirring occasionally, until the outside is no longer raw.
  5. Build the sauce. Add the rest of the opened coconut milk and enough extra coconut milk, stock, or water to get the sauce level you want. For 3 lb chicken, I’d aim for about 3–4 cups total liquid if you want a saucy curry for rice.
  6. Season and simmer. Add the torn lime leaves, bamboo shoots, 1 tsp fish sauce, and 1 tsp sugar or honey. Simmer uncovered for 15–25 minutes, until the chicken is cooked through and tender. Stir occasionally.
  7. Add vegetables. Add frozen green beans or other frozen vegetables. Simmer 5–8 minutes more, until hot and just tender.
  8. Adjust the curry. Taste and balance:
    • More fish sauce for salt/umami
    • More curry paste or chili crisp for heat
    • More sugar/honey if harsh or too salty
    • Lime/lemon juice at the end for brightness
    • More coconut milk if too spicy or intense
  9. Serve. Spoon over rice with papaya salad alongside. The papaya salad will bring acid, crunch, and freshness, so the curry can stay rich and savory.

Notes

  • No Thai basil? Totally fine. Use lime leaves as the main aromatic. They’ll carry the curry better than dried basil would.
  • Lime leaves are really a must here. I keep them in a ziplock bag in the freezer and they last a long time that way.
  • Vegetable choice: Bamboo shoots + green beans is the most Thai-red-curry-ish combination from your pantry. Frozen Asian vegetable mix also works, but add it late so it doesn’t get mushy.
  • Heat level: Maesri red curry paste has good heat already, but if you keep the curry medium-hot rather than punishing. You can always add chili crisp at the table.