How do you store Thai red curry with chicken and rice?

Let the curry cool down and scoop the cooled curry into airtight storage containers. Place the containers in the refrigerator. The Thai red curry with chicken can be stored in the refrigerator for up to 2 days. Before serving, gently reheat on low heat. For longer storage, you can also freeze the curry. In the freezer, the curry stays good for up to 3 months. For the best results, slowly reheat the curry on low heat on the stove, stirring regularly to prevent it from sticking to the bottom. Add a little water or coconut milk if the curry has become too thick.

What can I do if the Thai chicken curry is too spicy?

The spiciness greatly depends on the brand of curry paste you use. Is your curry a little too spicy for the kids or your own taste buds? Then add an extra splash of coconut cream or an extra teaspoon of sugar (palm or cane sugar). That immediately tempers the heat and makes the whole dish wonderfully mild.

Can I adapt the vegetables in this Thai curry recipe?

Absolutely, feel free to do your own thing! In this recipe, we use bell peppers, zucchini, and chestnut mushrooms, but a Thai curry is also the ideal way to clear out your fridge. Leftover bamboo shoots, baby corn, snow peas, or broccoli would also fit perfectly here. Just make sure to cut them into even pieces so everything cooks at the same time.

What are kaffir lime leaves and where can I find them?

Kaffir lime leaves (also known as djeroek poeroet) are the absolute flavour enhancers of Thai cuisine. They give that typical, fresh and slightly citrusy taste to your Thai curry recipe. You can find them fresh or frozen in Asian supermarkets (toko) and nowadays also in larger supermarkets. Simmer them in the sauce, but don't eat them afterwards – they are purely for flavour!

Thai Curry Recipe

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35min

•

Next Level

Sawasdee! Are you also crazy about Thai cuisine with all those delicious, aromatic scents? Then this curry recipe is definitely for you. Today we are going to make an amazingly delicious, creamy red curry with chicken. This Thai curry recipe strikes the perfect balance between spicy and creamy from the coconut milk, with a refreshing zest thanks to the lime leaves. By opting for tender chicken thighs instead of dry breast fillet, your Thai chicken curry will be super juicy. Ideal for a cozy weekday dinner or to cook for friends on the weekend.

For vegetarians: my veggie red curry is just as delicious!

Ingredients

What do you need?

Quantity: 4P

Curry
800g chicken thighs, skinless and boneless, cut into fine strips
1 onion, finely chopped
1 tbsp peanut oil
2 to 3 tbsp red curry paste
500ml coconut cream
1 bell pepper, chopped
1 zucchini, chopped
250g chestnut mushrooms, sliced
1 tbsp fish sauce
1 tsp palm or cane sugar
6 lime leaves (kaffir)

Rice
200g basmati rice
0.5 stock cube

Garnish
2 limes, cut into wedges
1 bunch of coriander, finely chopped

800g chicken thighs, skinless and boneless, cut into fine strips
1 onion, finely chopped
1 tbsp peanut oil
2 to 3 tbsp red curry paste
500ml coconut cream
1 bell pepper, chopped
1 zucchini, chopped
250g chestnut mushrooms, sliced
1 tbsp fish sauce
1 tsp palm or cane sugar
6 lime leaves (kaffir)

200g basmati rice
0.5 stock cube

2 limes, cut into wedges
1 bunch of coriander, finely chopped