Making chicken in Thai red curry paste is a delicious and straightforward process. Below is a simple recipe for Thai Red Curry Chicken:
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 2-3 tablespoons Thai red curry paste (adjust to your desired spice level)
- 1 can (14 oz or 400ml) coconut milk
- 1 red bell pepper, thinly sliced
- 1 cup sliced bamboo shoots (optional)
- 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
- 1 tablespoon brown sugar (optional, for a hint of sweetness)
- 1-2 tablespoons lime juice (adjust to taste)
- Fresh basil leaves or cilantro, for garnish
- Cooked jasmine rice, to serve
Instructions:
Heat the vegetable oil in a large pan or wok over medium heat.
Add the Thai red curry paste to the pan and stir-fry for a minute or until it becomes fragrant. The red curry paste should start releasing its aromatic flavors.
Add the chicken pieces to the pan and cook until they are lightly browned on all sides. Stir occasionally to ensure even cooking.
Pour in the coconut milk and stir well to combine with the chicken and curry paste. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper and bamboo shoots (if using) to the pan. Simmer the curry for about 10-15 minutes or until the chicken is cooked through and tender, and the flavors have melded together.
Season the curry with fish sauce (or soy sauce) and brown sugar (if using) to add a balance of saltiness and sweetness. Taste and adjust the seasoning as needed.
Stir in the lime juice, which will brighten up the flavors of the curry.
If you prefer a thicker sauce, you can simmer the curry for a few more minutes until it reaches your desired consistency.
Once the curry is ready, remove it from the heat.
Serve the Thai red curry chicken over cooked jasmine rice and garnish with fresh basil leaves or cilantro for added freshness and aroma.
Enjoy your homemade Thai Red Curry Chicken! Feel free to customize the recipe by adding other vegetables like baby corn, snow peas, or Thai eggplant for additional texture and flavor.