Thai Red Curry Chicken

Thai cuisine is versatile in its use of fresh herbs, spices like lemongrass, cilantro, ginger and chili peppers. Renowned for its bold and complex flavors, it is one of the most popular and beloved cuisines in the world. From spicy curries to tangy salads, Thai cuisine offers a wide range of creative dishes. Different ingredients and cooking techniques are used to create dishes that can be adapted to suit different tastes and preferences. The wealth of flavorful and creative dishes are sure to satisfy any taste buds. A traditional green curry can be made with chicken, shrimp, or vegetables, and can be adjusted to be mild or spicy depending on personal taste. When it comes to presentation and garnishes, dishes are often decorated with fresh herbs, sliced chili peppers, and colorful vegetables, making them as visually appealing as they are delicious. Since many dishes are made with fresh ingredients and are low in fat and calories, they are a great option for those looking to eat healthier too. With its use of fresh ingredients, bold flavors, and versatile cooking techniques, Thai cuisine has become a beloved cuisine around the world.

Thai Red Curry Chicken is the perfect combination of creamy coconut milk, spicy red curry paste, tender chicken, aromatic spices and a variety of vegetables, making it a crowd pleaser and popular choice for Thai food lovers all around the world. Most of the heavy work has been done for you as the key to a good Thai curry is the paste and these days you can get an amazing variety of authentic spicy curry pastes in regular grocery shops as well as in Asian shops. It lasts for ever and just a couple of tablespoon is enough for that complex flavor. Prepare this delicious and authentic Thai dish at home. With its bold flavors and spicy kick, it is the perfect meal for when you are craving something flavorful and satisfying. But if you have the time, I would recommend making your own Red Curry paste. Check out the recipe below. Give it a try and see just how tasty and easy it is to make. I guarantee this delicious and comforting dish is sure to become a family favorite @sarchakra

PREP TIME: 10 mins

COOK TIME: 20 mins

YIELDS: Serves 4

Ingredients

Chicken breasts or thighs 1 lb boneless, skinless, cut into small cubes
Coconut milk 1 can (14 oz)
Thai red curry paste 2-3 tbsp (see recipe below)
Coriander powder 1 tbsp
Red bell pepper 1, sliced
Green bell pepper 1, sliced
Medium onion 1, sliced
Garlic cloves 3, minced
Ginger 1 tbsp, grated
Fish sauce 2 tbsp
Vegetable oil 1 tbsp
Brown sugar or honey 2 tbsp
Salt to taste
Black pepper 2 tsp
Red pepper flakes 1 tsp
Lime juice 1 tbsp
Lime zest 1 tsp
Kaffir lime leaves 2-3
Cilantro or basil for garnish

Method

In a large skillet heat a tablespoon of vegetable oil over medium-high heat. Add the chicken to the skillet and stir-fry for 4-5 minutes until cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic, grated ginger, and sliced onions. Cook for 2-3 minutes or until the onions become translucent.
Add the sliced red and green bell peppers and cook for an additional 2-3 minutes or until slightly softened.
Add the red curry paste and coriander powder to the skillet and stir-fry for 1-2 minutes until fragrant.
Stir in the fish sauce, brown sugar and lime juice until well combined. Stir to combine and bring the mixture to a simmer.
Add the can of coconut milk and kaffir lime leaves (if using) and bring the mixture to a simmer.
Add the browned chicken to the skillet. Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened and the chicken and vegetables are coated in a creamy sauce.
Season with salt, pepper, lime zest and red pepper flakes to taste. Adjust the seasoning with additional fish sauce, brown sugar, or lime juice as needed.
Garnish with fresh cilantro and serve hot over rice or noodles.

Notes

Adjust the amount of red curry paste according to your preferred level of spiciness.

For a milder curry, use less red curry paste or omit the red pepper flakes.

For a creamier curry, use full-fat coconut milk instead of the reduced-fat version.

Prep the vegetables and chicken ahead of time and store them in the refrigerator until you are ready to cook.

Use soy sauce instead of fish sauce.

Use tofu or paneer instead of meat or even swap with fish.

Thai Red Curry Paste

Ingredients

Dried red chilies 10-12 (Thai or bird’s eye chilies), stemmed and seeded
Lemongrass stalk 1, white part only, thinly sliced
Galangal or ginger 1 tbsp, chopped
Garlic cloves 4, peeled and chopped
1 tablespoon of tomato paste
Shrimp paste 1 tbsp (omit for vegetarian/vegan version)
Cilantro stems 1 tbsp, chopped
Shallots 3, roughly chopped
Coriander powder 1 tsp
Cumin powder 1 tsp
White pepper ½ tsp
Paprika ½ tsp
Salt ½ tsp
Vegetable oil 1 tbsp plus more for grinding as needed

Method

Soak the dried chili peppers in warm water for about 15 minutes until they become soft. Drain the water and remove the stems.
Place all ingredients in a food processor or a mortar and pestle, add the soaked chili peppers, shallots, garlic, lemongrass, galangal or ginger, cilantro stems, shrimp paste, tomato paste, cumin, coriander, and white pepper. Grind or process the ingredients until you obtain a smooth paste. Add a small amount of vegetable oil to help with the grinding process.
Heat the vegetable oil in a pan over medium heat. Add the red curry paste and sauté it for about 3-5 minutes until it becomes fragrant. This step helps to develop the flavors of the paste and remove any raw taste. Stir constantly to prevent burning.
Once cooked, let the paste cool down completely before transferring it to a clean jar or container. It can be stored in an airtight container in the refrigerator for up to 2 weeks or frozen for longer storage.
To use the curry paste, simply add it to a pan with some oil and cook for a few minutes, or until fragrant. Then, add your choice of vegetables, protein, and coconut milk and simmer until the vegetables are tender. Serve with rice.

Notes for Thai Red Curry Paste

Use fresh chilies instead of red chilies. Remove the seeds and ribs first.

Substitute fish sauce or soy sauce for shrimp paste.

Adjust the amount of chilies according to your preferred spice level. If you prefer a milder or spicier version, you can adjust the number of chili peppers accordingly.

Add other ingredients to the curry paste, such as lemongrass, kaffir lime leaves, or turmeric.

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