Thai Red Chicken Curry with Jasmine Rice

 Here is a straightforward and flavorful recipe for Thai Red Chicken Curry served with Jasmine Rice.

Thai Red Chicken Curry with Jasmine Rice

Prep time: 15 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

For the Jasmine Rice:

• 1 ½ cups Jasmine rice (rinsed until the water runs clear)

• 2 cups water

• 1 pinch of salt

For the Red Chicken Curry:

• 1 tbsp vegetable or coconut oil

• 3-4 tbsp Thai red curry paste (adjust based on your spice preference)

• 1 lb (450g) boneless, skinless chicken breasts or thighs, sliced into bite-sized pieces

• 1 can (13.5 oz / 400ml) full-fat coconut milk (do not shake the can)

• 1 medium red bell pepper, thinly sliced

• 1 cup bamboo shoots, drained

• 1 tbsp fish sauce

• 1 tbsp brown sugar or palm sugar

• 3-4 kaffir lime leaves, lightly crushed (substitute with 1 tsp lime zest if unavailable)

• 1 cup fresh Thai basil leaves (regular sweet basil works too)

• Optional: Sliced red chilies and lime wedges for garnish

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Instructions

1. Prepare the Jasmine Rice Place the rinsed jasmine rice, water, and a pinch of salt into a medium saucepan. Bring to a gentle boil over medium-high heat. Once bubbling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and let it simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes before fluffing with a fork.

2. Fry the Curry Paste While the rice is cooking, heat the oil in a large skillet or wok over medium heat. Open your can of coconut milk and scoop out about 2 tablespoons of the thick cream from the top. Add this cream and the red curry paste to the pan. Sauté for 1-2 minutes until it becomes fragrant and the oils start to separate.

3. Cook the Chicken Add the sliced chicken to the wok. Toss it in the curry paste mixture and cook for about 3-4 minutes, or until the outside of the chicken is no longer pink.

4. Build the Curry Pour in the remaining coconut milk, fish sauce, and sugar. Stir well to combine. Toss in the sliced bell pepper, bamboo shoots, and kaffir lime leaves. Bring the mixture to a gentle simmer.

5. Simmer and Reduce Let the curry simmer uncovered for 5-7 minutes until the chicken is cooked through and the vegetables are tender but still have a slight crunch.

6. Finish with Basil Remove the pan from the heat. Stir in the fresh basil leaves—they will wilt quickly in the residual heat. Taste the curry and adjust the seasoning if needed (add a splash more fish sauce for saltiness, or a pinch more sugar to balance the heat).

7. Serve Spoon the hot curry over bowls of the freshly fluffed jasmine rice. Garnish with extra basil, sliced red chilies, and a squeeze of fresh lime juice if desired.