Thai Red Curry Recipe
One of my long term cooking goals is to master the art of curries. I know that's a big undertaking, but if I start now maybe one day I'll get there.
With that, I try and look for curry recipes at various difficulty levels and regions. I have a few saved that are supposed to be more "authentic" recipes, but not all those ingredients are available at local groceries. That's not super for making dinner after work...So for now, I'm using Chichilicious' recipe for a Thai red curry with chicken!
I had always opted for yellow curry when given the chance, but during my trip to India earlier this year I was introduced to some ridiculously flavorful red curry. It has since been added to my list as a yellow curry competitor. Maybe one day green will be up there too. :P
What You'll Need
- Chicken breast - 2
- Thai red curry paste - 2 TBSP
- Oil - 2 tsp
- Ginger - 4 slices
- Garlic - 1 minced
- Onion - 1/2
- Red bell pepper - 1/2
- Green bell pepper - 1/2
- Carrot - 1-2
- Sugar - 1 1/2 TBSP
- Fish sauce - 1 TBSP
- Coconut milk - 1/2 can
- Fresh basil leaves - A handful
Start off by cutting the chicken breast into thin strips. Season with salt and pepper, then set aside.
Now we'll prepare all the vegetables! Mince the garlic, and thinly slice the ginger, onions, carrots and peppers. If you have basil leaves you can create thin slices or leave the leaves whole.
You can either leave the onions raw and add them with the rest of the vegetables later on, or you can saute them with a teaspoon of olive oil to bring out the sweetness and soften them up. Once done set aside.
Add another tsp of oil then sear the chicken for 2 minutes.
Now add the veggies and stir fry for another minute.
Next you'll add the Thai red curry paste and sugar. Mix into the curry. After another minute, add the coconut milk and the fish sauce
Continuing mixing everything together and you're ready to go! Water or chicken stock can be used to thin the sauce if you think it's too thick, or you can add more red curry paste if you want a spicier dish. Otherwise, you can turn off the burner...
and add in the basil leaves!
Have it with your favorite kind of rice and dinner is served. I'm just a plain ol' white rice gal. (I still can't get into brown rice even though it's healthier!)
I'm a really big fan of this recipe for red curry! The ingredients are easily found in most grocery stores, and the process isn't bad at all. At some point I'll brave some of the other more authentic recipes, but for now this one is my go-to!