Thai red curry with chicken

Thai Red Curry is one of the most popular dishes in Thai cuisine

I wouldn't recommend using marinated chicken fillets - check on the product that it consists of chicken and nothing else.

This recipe is easy to follow, but when it comes to the vegetables, you should see it as a guide. You can use many other ingredients and also much more exciting vegetables. For example, Thai aubergine, sugar snap peas, broccoli, squash, cauliflower, bean sprouts, green beans or whatever you like. I simply chose something I like and that is easy to find.
When it comes to coconut milk, you can buy it in a can or carton. I prefer the carton because it's not homogenised and can therefore separate and give a nice coconut oil for frying. If you can only get coconut milk from a can, skip the part where you reduce and separate the coconut milk, instead use 3 tablespoons of cooking oil and then add the coconut milk as it is. If you find a shop that sells the right ingredients for Thai food, go for it. Here in Prague, where I live, there are The large SAPA market the right place to shop. 
I prefer my curry spicy at the level I know from Bangkok. Don't make that version unless you want an extra kick, and probably not for guests if you're not sure how they prefer it.

Ingredients (approx. 4 servings):

½ litre of coconut milk (or a can of about 400 grams)
50 grams red curry paste (for medium spicy) - I use 80 grams
1-2 cloves of garlic
(2-4 tsp chilli flakes if you want it extra spicy)
(1-3 chillies if you want extra spicy)
2-3 tbsp fish sauce - to taste
1-2 tbsp soy sauce - to taste
15 g. palm sugar - or brown sugar - or regular sugar
3 dl. chicken stock or broth
5-600 grams of diced/shredded boneless chicken thighs or chicken breast
6 dried or fresh kaffir lime leaves
lime or lemon juice (for flavouring)
150 grams of onions
1 small can of bamboo shoots
150 grams of peas
150 grams of carrot
1-2 bell peppers

Method

The preparation itself doesn't take long - that's why I recommend that you prepare everything in advance so that you can keep an overview.

Peel the garlic cloves and chop them finely.
If using frozen peas, defrost them.
Pour the water from the bamboo shoots
Peel the carrots, cut them into thin strips
Wash the bell peppers, cut them into narrow strips
Peel the onions, cut them in half and then into thin slices
Thinly slice the chilli (if you want to add chilli)
Palm sugar usually comes in small blocks - if that's what you have, chop it up with a sharp knife. 
Kaffir lime leaves can be difficult to find fresh. You can use dry or frozen.

Put a pot on a medium heat. Add 1½ dl coconut milk and let it heat through and reduce. 

When it starts to separate and release coconut oil, add the curry paste and heat through. It should be sautéed, but not burn. Add the garlic. 

If you're using tinned coconut milk, sauté in some cooking oil instead.
If you're using chicken thigh meat, add it and sauté for a few minutes. If you're using chicken breast, it will need a shorter cooking time, so you'll have to wait until a little later. Add the rest of the coconut milk and chicken stock. If you want the dish to be spicy, add your fresh and dried chilli.
Add palm sugar, lime leaves and 1-2 tbsp fish sauce.
Let it cook for about 10 minutes over low heat. If you're using chicken breast instead of thighs, this is the time to add it and then continue cooking for about 5 minutes.
Taste the sauce. Don't be alarmed if it's spicy, vegetables and later rice will help to neutralise it. Taste if the sauce lacks acidity - if it does, adjust with lime juice or lemon juice to taste. Taste to see if the fish sauce is flavoursome. You should be able to taste that it's there, but it shouldn't taste too much like fish sauce.
Add the vegetables and simmer, but only for a few minutes. The vegetables should retain some of their crispiness. If you use green beans or broccoli, for example, it needs a little longer.
Season to taste again. If the dish lacks salt, add soy sauce. If the vegetables made the fish sauce ‘disappear’, add a little more.
Once you are happy with the flavour (sweet/sour/salty) and the vegetables are cooked, serve the dish with steamed jasmine rice.

When I make this dish with boneless chicken thighs, I use sous vide. I marinate the meat in a couple of tablespoons of fish sauce for a couple of hours, pour it into a vacuum bag and cook for 2½ hours at 62°. I add the meat just before I add the vegetables so I can taste it and assess the balance of the fish sauce.