Creamy Red Thai Chicken with DIY Curry Paste – Weeknight Magic!

Craving Thai takeout but want to keep it fresh and homemade? Say hello to this bold, flavorful Easy Red Thai Paste Chicken—a dish that brings the heart of Thai cuisine to your kitchen. What makes it special? We’re not using store-bought paste full of preservatives. We’re whipping up our own vibrant, aromatic red curry paste from scratch! It’s easier than you think, and once you’ve made it, there’s no going back. Whether you're cooking for yourself or impressing guests, this dish packs heat, comfort, and creamy goodness in every bite.

🔥 Step 1: Make the Red Thai Curry Paste

Ingredients:

• ½ tsp coriander seeds (or ¼ tsp ground coriander)

• 1 tsp cumin seeds (or ½ tsp ground cumin)

• ½ tsp black peppercorns (or ¼ tsp ground black pepper)

• 1 red bell pepper, chopped (seeds removed)

• 2–4 red chilies (adjust to taste; Thai red chilies or cherry bombs work well)

• 1 lemongrass stalk (trimmed and chopped)

• 1 tbsp fresh ginger or galangal (or 1–2 tsp ground ginger)

• 3 garlic cloves, peeled

• 1 tbsp fresh turmeric (or 1 tsp ground turmeric)

• ½ tsp sea salt (plus more to taste)

• 3 tbsp lemon juice

• 1 lime – zest and juice (~3 tbsp juice)

• 6 green onions, sliced (or ½ cup diced shallots)

• 2–3 tbsp olive oil, or water

• 1 tbsp honey 🍯 or coconut sugar

Instructions:

1. Toast whole coriander, cumin, and peppercorns in a dry pan for 4–5 minutes until fragrant (skip this step if using ground spices).

2. Crush toasted seeds using a mortar and pestle or a rolling pin.

3. Add crushed spices and all other ingredients to a blender or food processor. Blend into a smooth paste. Scrape down sides as needed.

4. Adjust flavor to your liking — more lime for tang, syrup for sweetness, or chilies for extra heat.

5. Use immediately or store in the fridge (up to 10 days) or freezer (1 month in cubes).

🍗 Step 2: Make the Chicken Curry

Ingredients:

2 chicken breasts, cut into strips

3 tbsp red Thai curry paste (from above)

½ cup coconut milk

1 tbsp peanut butter

½ tsp chili flakes (optional)

Salt and pepper to taste

To stir-fry:

1 red bell pepper, sliced

1 onion

2 tbsp fresh cream

¼ cup coconut milk

1–2 tbsp oil

Instructions:

1. In a bowl, mix chicken with curry paste, coconut milk, peanut butter, chili flakes, salt, and pepper. Marinate for at least 1 hour or overnight for best flavor.

2. Heat oil in a pan. Cook marinated chicken until done. Remove and set aside.

3. In the same pan, stir-fry red bell pepper and onions until just soft.

4. Return chicken to the pan. Add fresh cream and extra coconut milk. Simmer for 2–3 minutes until saucy and well combined.

5. Serve hot with basmati rice or coconut rice.

And there you have it—restaurant-quality Red Thai Paste Chicken made right at home with real, whole ingredients and zero fuss. The homemade paste is a total game-changer and freezes beautifully, so you’ll always have it ready when that curry craving hits. Pair it with fluffy jasmine rice, a squeeze of lime, and maybe a chilled drink on the side. If you try it, let me know how it turns out—or tag me in your delicious photos! Here's to making weekday dinners exciting again, one bold spoonful at a time. ❤️