Thai red curry-style chicken

A closer look

Why this combination works

Red curry paste does much of the flavour-building here, with coconut milk softening its heat. Thin strips of pepper add sweetness and texture. The final balance comes from fish sauce, sugar and lime rather than simply adding more paste.

What you need for thai red curry-style chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Thai red curry paste. Red curry paste brings chilli and aromatic seasonings together. Brands vary considerably in heat, salt and allergens, so start with the measured spoonful and check the label.
• Coconut milk. Coconut milk gives the sauce body and a mellow, rounded richness that softens spice and acidity. Stir the tin before measuring so the cream and liquid are evenly combined.
• Red pepper. Red pepper adds sweetness, colour and a tender bite. Thin slices cook evenly in the sauce while keeping more shape than finely chopped pieces.
• Brown sugar. Brown sugar adds sweetness and a slight caramel note, balancing salty or acidic ingredients. Dissolve it fully in the sauce so the sweetness is evenly distributed.
• Fish sauce. Fish sauce adds salty, savoury depth to the coconut sauce. Measure it carefully, then taste before adding salt; it contains fish and is not interchangeable with stock.
• Lime juice. Lime juice cuts through richness and sweet or salty flavours with fresh acidity. Adding it as directed keeps the finished sauce bright; taste before adding extra.
• Basil. Basil supplies a sweet, fragrant freshness. Tear it just before adding and finish the dish with it so prolonged cooking does not dull its aroma.

How to make thai red curry-style chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Stir curry paste in the pan for 30 seconds. Gradually add coconut milk, then pepper, sugar and fish sauce. Simmer for 6 minutes until pepper is tender. Add lime juice; reserve basil for serving.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the basil. Rest for 3 minutes off the heat, then serve with jasmine rice.