Making Delicious Homemade Thai Red Curry Chicken
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.
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
Step 1: Prepare the Curry Paste
- 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.
- 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
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- 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
- In the same skillet, add a bit more oil if needed.
- Add the curry paste you prepared earlier and stir-fry it for about 1-2 minutes until it becomes aromatic.
- Pour in the coconut milk and stir well, allowing the paste to dissolve into the coconut milk.
- 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.
- 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
- Remove the kaffir lime leaves (if used) from the curry.
- Serve the Thai Red Curry Chicken hot over cooked jasmine rice.
- 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!