Thai Red Curry with Chicken
Thai Red Curry with chicken is rich, warm and full of beautiful aromas. It is one of those dishes that I relied on Thai restaurants for until I learned how easy it is to make. For real, it only takes about 30 minutes to whip it all together. Top it with basil or cilantro and serve it over some steamed Jasmine rice with a slice of lime on the side and you will have some restaurant quality Thai Red Curry right at home.
Thai Red Curry paste is made up of several fragrant ingredients with a few of the big ones being lemongrass, galangal (similar to ginger), coriander and red chilies. All these spices blended together create a paste with a unique, bold and beautiful flavor. I did not make this paste from scratch, that is how this recipe is able to take only about 30 minutes to make. All you need to do is buy some Thai Red Curry paste at your local grocery store. If you go to an Asian grocery store, you will surely find several options. Grab all the other ingredients below while you are at it, including what ever veggies you would like to incorporate, then go make this delicious recipe.
Red Thai Curry with Chicken
This recipe yields about 4 servings
- 2 tablespoons oil
- 1 1/2 pounds skinless, boneless chicken breast or thighs, cubed
- 1 small onion, chopped
- Salt to taste
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
- 3 to 4 tablespoons Thai red curry paste
- 1 red bell pepper, sliced or/and other veggies of choice
- 1, 14 ounce can coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon palm or brown sugar
- 8 ounces bamboo shoots, drained (optional)
- chili slices or flakes to taste (optional)
- a basil leaves or 1/2 teaspoon basil paste (optional)
- 1 bunch cilantro, chopped (optional)
- Lime wedges for serving
Method
Heat a large pan over medium heat then add oil. When oil is hot, add chicken and salt to taste. Toss briefly then mix in onions and let cook until onions are translucent, about 3 minutes.
Stir in ginger and garlic then add Thai red curry paste. Stir and let cook until fragrant, about 1 minute.
Toss in sliced peppers and other veggies of choice. Then pour in coconut milk, fish sauce and sugar. Stir to combine then mix in bamboo shoots if using. At this point taste for salt and heat; add salt if necessary or chili flakes if you want it spicier. Put a lid on the pan and let simmer for 10 to 15 minutes.
When ready, top with basil or cilantro if desired and serve over rice with a lime wedge on the side. Enjoy!
