Thai Tamarind Chicken with Kaffir Lime and Red Curry Paste
This Thai Tamarind Chicken dish combines tangy tamarind, aromatic kaffir lime, and the kick of red curry paste for a vibrant meal that excites the senses.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade ingredients
In a bowl, mix tamarind paste, fish sauce, soy sauce, and sugar.
- 2
Coat chicken
Add chicken thighs and coat evenly with the marinade.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes.
Preparing the Curry Base
- 1
Heat oil
Heat oil in a pan over medium heat.
- 2
Sauté curry paste
Add red curry paste and sauté until fragrant.
- 3
Add coconut milk and kaffir lime
Pour in coconut milk, add kaffir lime leaves, and stir well.
Tip: Use fresh kaffir lime leaves for the most authentic aroma and flavor. Do not let the coconut milk boil as it might curdle. Use a non-stick pan to prevent sticking and easy cleanup.
How to Make Thai Tamarind Chicken with Kaffir Lime and Red Curry Paste
Total time: 2 h · Yields 4 servings
- 1
Sautéing the Aromatics
Add the marinated chicken to the curry base and cook until slightly browned.
- 2
Simmering the Curry
Lower the heat and let the curry simmer until chicken is fully cooked and sauce is thickened.
- 3
Finishing Touch
Stir in lime juice and check for seasoning before serving.
Chef's Tips
Further reading
Frequently asked questions
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this dish ahead of time?
Yes, marinate the chicken up to a day ahead and cook before serving.
What can I substitute for coconut milk?
Try using almond milk or light cream for a different texture.
Is there a vegetarian alternative for the chicken?
Substitute chicken with firm tofu or tempeh for a vegetarian version.
Can I use a different type of protein?
Yes, you can use pork or beef instead of chicken, adjusting cooking times accordingly.
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