Heat a skillet over medium heat and add the oil. Sauté the red curry paste until it becomes aromatic.
Add the chicken and carrots to the pot and stir well to coat them with the curry paste.
Add the zucchini, coconut milk, and water, and bring the curry to a boil for about 5 minutes. Then add the palm sugar and fish sauce, letting it boil for another minute or so, or until the zucchini is slightly soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
8 oz (230g) boneless and skinless chicken breast, cut into cubes
Advertisement
6 baby carrots
6 oz (175g) zucchini, cut into quarters
80 ml coconut milk
1/4 cup water
2 teaspoons palm sugar , or white sugar to taste
1/2 teaspoon fish sauce
Instructions
Heat a skillet over medium heat and add the oil. Sauté the red curry paste until it becomes aromatic.
Add the chicken and carrots to the pot and stir well to coat them with the curry paste.
Add the zucchini, coconut milk, and water, and bring the curry to a boil for about 5 minutes. Then add the palm sugar and fish sauce, letting it boil for another minute or so, or until the zucchini is slightly soft but not overcooked. Dish out and serve immediately with steamed jasmine rice.
Notes
The key to bold, authentic flavour is all in the curry paste. Always go for Mae Ploy or Maesri for that rich, restaurant-quality taste. If you prefer something milder, Thai Kitchen is a good option too.
Never skip cooking the curry paste in oil first—it makes all the difference! Just a quick sizzle for about a minute brings out all those deep, aromatic flavours.
Always go for small to medium zucchini—they’re more tender and less watery. Look for firm, glossy skin with no wrinkles or soft spots. If it still has the stem attached, that’s a good sign it’s fresh!
When it comes to coconut milk, always use full-fat or coconut cream. It gives the curry that creamy, luscious texture, while the light version just doesn’t have the same richness.
