Thai Red Curry Chicken (20 minutes)
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
4 people
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Course
Main Course, Dinner
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Cuisine
Thai
Thai Red Curry Chicken (20 minutes)
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This Thai Red Curry Chicken recipe is one I learned while working at an Asian restaurant in Germany. The spice level is toned down for German tastes, and a few traditional ingredients are substituted to make it easier to prepare at home.
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Ingredients
RED CURRY SAUCE
- 4 tbsp Thai curry paste (homemade or jarred) (to your taste)
- 3 lices galangal
- 3 kaffir leaves (crumpled)
- 2 lemongrass stalks (or frozen minced lemongrass, less preferred) (bruised)
THAI RED CURRY WITH CHICKEN
- 450 g boneless chicken thighs / breasts (1 pound) (cut into bite-sized pieces)
- 250 ml coconut milk (1 cup) (full-fat)
- 150 ml fresh cream (0.6 cup) (for Imbiss-style or you could use all coconut milk)
- 150 g bell pepper / button mushroom / zucchini / green bean (5oz) (diced into bite-sized chunks)
- 150 g sweet potato / pumpkin / butternut squash (5oz) (diced into bite-sized chunks)
- 2 tbsp sugar (to your taste)
- 1 tbsp fish sauce (to your taste)
- 2 tbsp cooking oil
- 1 handful Thai basil (optional)
Instructions
- Heat cooking oil in a pot and stir-fry the lemongrass, galangal, and Kaffir lime leaves with red curry paste until fragrant. Mix in the coconut milk and fresh cream.
- Add the chicken and firm vegetables (sweet potato, pumpkin...). Add water, cover the pot, and simmer over medium heat for approximately 10 minutes.
- Add more delicate vegetables like mushrooms and bell peppers Let them cook for an additional 3 minutes.
- Stir in the Thai basil. Taste and adjust the seasoning with fish sauce and sugar as needed.
- Enjoy chicken red curry with steamed Jasmine rice or get creative with egg noodles or instant ramen.
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