Today let's look at how to make Thai Red Curry Chicken, an aromatic dish that combines succulent chicken with a rich and spicy coconut curry sauce.

Ingredients

For the Curry Paste

• 2-3 red Thai chili peppers (adjust for spice preference)
• 2-3 cloves of garlic
• 1 small shallot
• 1 stalk of lemongrass, chopped (or 1 tablespoon lemongrass paste)
• 1 thumb-sized piece of galangal or ginger, peeled and sliced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon shrimp paste (optional)
• Zest of one lime
• 1-2 tablespoons vegetable oil (for blending)

For the Curry

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 can (14 ounces) of coconut milk
• 2-3 kaffir lime leaves (or use lime zest)
• 1-2 tablespoons fish sauce (adjust to taste)
• 1-2 tablespoons brown sugar (adjust to taste)
• Mixed vegetables (e.g., bell peppers, broccoli, carrots)
• Fresh Thai basil leaves or regular basil leaves for garnish
• Cooked jasmine rice for serving

Instructions

Step 1: Prepare the Curry Paste

1. In a food processor or mortar and pestle, combine the red Thai chili peppers, garlic, shallot, lemongrass, galangal (or ginger), ground coriander, ground cumin, shrimp paste (if using), and lime zest.
2. Add 1-2 tablespoons of vegetable oil to help blend the ingredients into a smooth paste. You may need to scrape down the sides of the processor and blend again to ensure a uniform consistency. Adjust the number of chili peppers to control the level of spiciness.

Step 2: Cook the Chicken

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chicken pieces and sauté until they are no longer pink and have a golden-brown color, about 5-7 minutes. Remove them from the skillet and set them aside.

Step 3: Prepare the Curry

1. In the same skillet, add a bit more oil if needed.
2. Add the curry paste you prepared earlier and stir-fry it for about 1-2 minutes until it becomes aromatic.
3. Pour in the coconut milk and stir well, allowing the paste to dissolve into the coconut milk.
4. Add the kaffir lime leaves (or lime zest), fish sauce, and brown sugar. Adjust the fish sauce and sugar according to your taste preferences, balancing the saltiness and sweetness.
5. Add the cooked chicken back to the skillet, along with your choice of mixed vegetables. Simmer everything together until the vegetables are tender and the chicken is heated through, about 5-7 minutes.

Step 4: Serve

1. Remove the kaffir lime leaves (if used) from the curry.
2. Serve the Thai Red Curry Chicken hot over cooked jasmine rice.
3. Garnish with fresh Thai basil leaves or regular basil leaves.

Enjoy your homemade Thai Red Curry Chicken, a delightful and spicy Thai dish that's sure to please your taste buds!