Thai cooking is all about flavors and aroma and the best source of getting both is to use curry pastes in recipes. Thai cuisine makes use of many types of curry pastes which gives the recipes a very distinguishing taste, color and aroma. And one such very good recipe with Thai curry paste is Thai red curry chicken recipe.
It is a simple recipe which makes use of only a handful of ingredients and also gets prepared very quickly. So, if you are tired back home and want to cook something quickly then try this wonderful recipe. In this recipe, the chicken is cooked in gravy of coconut milk and Thai red curry paste. And several other vegetables like tomato, bell pepper, onions, eggplant and lemon grass can be used to add more flavors to the dish. The dish is quite filling and it tastes great when served with warm jasmine rice. So, enjoy..
Difficulty level: Easy
Servings per recipe: 4-6
Preparation time required: 10 minutes
Cooking time required: 20-25 minutes
1 high-sided skillet or pot
1 stirring spoon
1 sharp knife
2 lbs. of chicken breasts (skinless and boneless)
2 tablespoons of fish sauce
2 tablespoons of Thai red curry paste
2 cups + ½ cup of coconut milk
3 teaspoons of brown sugar
A handful of finely chopped fresh scallion
1 cup of packed fresh Thai basil leaves
½ cup of water
1 large red bell pepper, seeds removed and sliced
Uncooked jasmine rice
Method of Preparation
1. First, take the rice and clean it thoroughly. Then fill up a rice cooker with water and pour the rice into the water. Put the lid on the rice cooker and set it on high. Cook the rice until it is cooked through, but it should not turn mushy. Then take the chicken breasts and cut off any excess fat that may be sticking to them.
2. Once you are done trimming the chicken breasts off their fat, take them in a bowl and then rinse the chicken breasts individually under running water until thoroughly cleaned, because you don’t want to take any chances of getting infected. Once done, pat dry the chicken breasts and then transfer them to your chopping board. Chop the chicken breasts into 1 inch sized pieces and then set them aside.
3. Now take the red bell pepper and cut it in half lengthwise. Then using your knife, take out the core and seeds from the two halves of the red bell pepper. Once done, flip the red bell pepper halves and then slice them into fairly thin slices. Next, take the scallions and chop off the roots and the front dead portions. Then chop the remaining part into thin slices. Once you are ready with the vegetables, set them aside for later use.
4. Fetch a pot or high sided skillet and place it on the stove. Light the flame and set it on medium low. Once the skillet emits hot smokes, add 3-4 tablespoons of the coconut milk to it. Cook the coconut milk until it comes to a boil and the cream starts to get separated from the watery portion. Once that happens, add-in the red curry paste and stir it all around to mix it with the coconut milk. Don’t cook the red curry paste on very high heat, or else it will burn. Cook the curry paste stirring continuously for 1 minute or until it starts emitting a wonderful aroma.
5. Once the red curry paste turns aromatic, pour the half of the remaining coconut milk over the red curry paste mixture. Now turn up the heat to medium and cook the gravy by stirring it occasionally until it turns bubbly. Next, add-in the water and cook for another 3-4 minutes or until it starts boiling. Once that happens, add-in the chicken pieces and cook them on medium high heat for 5-6 minutes.
6. Next tip-in the chopped vegetables and the fish sauce and stir all the things to nicely coat them with the gravy. Now add the rest of the coconut milk and give it a brief stir. Season the chicken with salt and sugar and cook it on high heat for another 5-7 minutes or until the gravy gets reduced a bit.
Check back the seasoning and adjust it if needed. Once you are ready with the chicken, add-in the Thai basil leaves and cook for another 10 seconds before serving it. If you are ready with the rice, drain away the water from it and then serve the warm cooked jasmine rice with the Thai red curry chicken.
1. You don’t need to use oil in this recipe, because the coconut milk starts releasing its own oil on cooking which helps to cook the other things.
2. Add the chicken pieces to the gravy only when it starts boiling, or else you won’t get the wonderful aroma that should come out of the dish.