Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Red Chicken Curry
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Curry Base
Protein & Aromatics
Vegetables & Add-ins
Noodles & Rice
Finishing
Method
Rice
Cook jasmine rice
Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice, 1.25 cups water and 1 tsp salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes before fluffing with a fork.
Noodles
Prepare rice noodles
Place 8 oz rice noodles in a large heatproof bowl. Cover with boiling water and soak according to package instructions (usually 5–8 minutes) until softened but not mushy. Drain and toss with a tiny drizzle of oil to prevent sticking. Set aside.
Curry Base
Toast curry paste
Heat 2 tbs vegetable oil in a large skillet or wok over medium-high heat. Add 3 tbs red curry paste and cook, stirring, 1–2 minutes until fragrant and slightly darkened (this deepens the flavor).
Add aromatics
Add 1 cup thinly sliced shallot, 3 minced garlic cloves and 1 tbs grated ginger to the paste. Stir and cook 2–3 minutes until softened and aromatic.
Add liquids
Pour in 2 cups full-fat coconut milk and 1 cup chicken broth (or water). Stir to combine and bring to a gentle simmer.
Season curry
Stir in 2 tbs fish sauce, 1 tbs soy sauce, 1 tsp brown sugar and 1 tbs lime juice. Taste and adjust seasoning — add more fish sauce for saltiness or a pinch more sugar if desired. Keep the curry at a low simmer.
Protein & Vegetables
Cook chicken
Add the 1 lb bite-sized chicken pieces to the simmering curry. Simmer gently for 6–8 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F / 74°C) and opaque.
Add bamboo and peppers
Add 1 cup drained bamboo shoots and 1 cup thinly sliced red bell pepper to the curry. Simmer another 3–4 minutes until the pepper is just tender-crisp.
Finish & Serve
Combine with noodles (optional)
If serving curry with rice noodles: divide drained noodles among bowls and ladle hot curry and chicken over the noodles so they finish cooking in the sauce. Alternatively, serve curry over jasmine rice.
Garnish
Stir in 0.5 tsp sesame oil (optional) and fold in 1 cup thai basil or cilantro leaves. Garnish with 2 tbs crushed peanuts, sliced green onions, and red chili slices to taste. Serve with lime wedges on the side.
Final taste check
Taste a spoonful and adjust final seasonings: more fish sauce for saltiness, lime for brightness, or sugar for balance.