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Chicken Drumstick Curry (Thai) Recipe

Thai · Main course · 55 min total

A fragrant and creamy Thai curry featuring tender chicken drumsticks simmered in a rich coconut milk sauce with red curry paste, fish sauce, and fresh herbs. This home-cook friendly recipe delivers authentic flavors with minimal effort.

Ingredients

• 8 chicken drumsticks (about 2 lbs)
• 2 tablespoons vegetable oil
• 3 tablespoons Thai red curry paste
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 cup bamboo shoots (drained)
• 1 red bell pepper, sliced
• 1 cup Thai basil leaves
• 2 kaffir lime leaves (optional)
• Fresh cilantro for garnish

Instructions

1. Heat oil in a large pot or Dutch oven over medium-high heat. Brown drumsticks on all sides, about 5 minutes. Remove and set aside.
2. Reduce heat to medium. Add red curry paste and cook, stirring, for 1 minute until fragrant.
3. Pour in coconut milk and chicken broth, stirring to combine. Add fish sauce, brown sugar, and kaffir lime leaves (if using). Bring to a simmer.
4. Return drumsticks to the pot. Cover and simmer over low heat for 25 minutes, turning occasionally.
5. Add bamboo shoots and red bell pepper. Simmer uncovered for 10 more minutes, until chicken is cooked through and sauce thickens slightly.
6. Stir in Thai basil leaves just before serving. Garnish with cilantro. Serve over steamed jasmine rice.

Tips

• For extra heat, add sliced Thai bird's eye chilies with the curry paste.
• Leftovers can be refrigerated for up to 3 days; flavors deepen overnight.
• If you can't find kaffir lime leaves, substitute 1 teaspoon lime zest.

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