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Close-up view of Thai Red Curry with Chicken with vibrant reddish-orange coconut milk broth, pale yellow bamboo shoots, and a drizzle of thick white coconut cream.

Thai Red Curry with Chicken: A Creamy, Vibrant One-Pan Masterpiece

Thai Red Curry with Chicken is a visually striking, restaurant-quality dish featuring tender chicken strips, crisp red bell peppers, and bamboo shoots simmered in a glossy, reddish-orange coconut milk broth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb boneless, skinless chicken breast sliced evenly into thin strips
  • 1 can full-fat coconut milk 13.5 oz / 400ml, reserve 2 tbsp thick cream for garnish
  • 3 tbsp Thai red curry paste
  • 1 medium red bell pepper cored and sliced into thin strips
  • 0.5 cup canned bamboo shoots drained
  • 1 tbsp fish sauce
  • 1 tbsp light brown sugar
  • 1 tbsp vegetable oil for blooming the paste
  • 0.25 cup fresh Thai basil leaves for garnish
  • 1 small red bird's eye chili finely sliced, for garnish

Equipment

  • 1 Large Skillet or Wok Essential for evenly frying the paste and simmering the coconut broth.
  • 1 Chef's Knife For precise slicing of the chicken and vegetables.

Method
 

Cooking Instructions
  1. Heat your wok or skillet over medium-high heat and add the vegetable oil. Once the oil is shimmering, spoon in the red curry paste. Stir constantly for 1-2 minutes until fragrant and the red oils begin to separate.
  2. Pour in the coconut milk, remembering to reserve 2 tablespoons of the thick white cream from the top. Whisk the milk into the bloomed paste until smooth. Stir in the fish sauce and brown sugar, allowing the mixture to come to a gentle simmer.
  3. Carefully slide the sliced white meat chicken strips into the bubbling broth. Lower the heat to medium and poach gently for 5-6 minutes. Stir in the drained pale yellow bamboo shoots.
  4. During the last 3 minutes of cooking, scatter the vibrant red bell pepper slices into the wok. Gently press them into the broth until the chicken is fully cooked and the peppers are crisp-tender. Remove from heat.
  5. Ladle the steaming curry into a rustic ceramic bowl. Drizzle the reserved thick white coconut cream over the glossy broth. Finish by scattering the vibrant green fresh Thai basil leaves and sprinkling the finely sliced red chilies across the top.

Notes

Tip 1: Do not shake your coconut milk can before opening to easily skim the thick cream.
Tip 2: Add Thai basil entirely off the heat to preserve its vibrant green color.