Thai Red Curry Chicken: Prepare to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Thailand! Imagine tender pieces of chicken simmered in a creamy, fragrant coconut milk broth, infused with the fiery warmth of red chilies and the subtle sweetness of exotic spices. This isn’t just a meal; it’s an experience.
Thai red curry, known as “Gaeng Phet” in Thai, boasts a rich history deeply intertwined with the cultural heritage of Thailand. Passed down through generations, this dish reflects the country’s unique blend of indigenous ingredients and influences from neighboring Southeast Asian countries. The use of coconut milk, a staple in Thai cuisine, adds a luxurious richness, while the red curry paste provides that signature spicy kick.
What makes Thai Red Curry Chicken so universally loved? It’s the perfect harmony of flavors the creamy coconut milk balances the heat of the chilies, while the fish sauce and palm sugar add depth and complexity. The tender chicken absorbs all these wonderful flavors, creating a truly unforgettable dish. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables, like bamboo shoots, bell peppers, or eggplant. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is surprisingly easy to make, making it a perfect weeknight dinner option that’s both satisfying and impressive.
Ingredients:
- For the Chicken and Marinade:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp ground ginger
- 1/2 tsp white pepper
- For the Red Curry Paste:
- 2-3 dried red chilies, seeded and soaked in warm water for 30 minutes
- 1 stalk lemongrass, finely chopped
- 1 inch galangal, peeled and sliced
- 1 inch ginger, peeled and sliced
- 4 cloves garlic
- 1 shallot, roughly chopped
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp white peppercorns
- 1/2 tsp shrimp paste (optional, but highly recommended)
- 1 tbsp lime zest
- For the Curry:
- 2 tbsp coconut oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce (or more, to taste)
- 1 tbsp brown sugar (or more, to taste)
- 1 lime, juiced
- 1 cup bamboo shoots, sliced
- 1 cup Thai basil leaves
- 1/2 cup snow peas, trimmed
- Optional: 1-2 red chilies, thinly sliced, for garnish
- Cooked rice, for serving
Preparing the Chicken and Marinade:
- In a medium bowl, combine the chicken pieces, soy sauce, fish sauce, brown sugar, cornstarch, ground ginger, and white pepper.
- Mix well to ensure the chicken is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This allows the chicken to absorb the flavors and become more tender. The longer it marinates, the better!
Making the Red Curry Paste (Optional, but Recommended):
Note: You can use store-bought red curry paste if you’re short on time. However, making your own paste from scratch will result in a much more flavorful and authentic curry.
- Drain the soaked dried red chilies and roughly chop them.
- In a food processor or mortar and pestle, combine the chopped chilies, lemongrass, galangal, ginger, garlic, shallot, coriander seeds, cumin seeds, white peppercorns, shrimp paste (if using), and lime zest.
- Process or pound the ingredients until you have a smooth paste. This may take a few minutes, and you may need to scrape down the sides of the food processor occasionally. Add a tablespoon or two of water if needed to help the mixture come together.
- Taste the paste and adjust the seasoning as needed. You can add more chilies for heat, or more lime zest for brightness.
Cooking the Thai Red Curry Chicken:
- Heat the coconut oil in a large wok or Dutch oven over medium-high heat.
- Add the sliced onion and cook until softened and translucent, about 3-5 minutes.
- Add the sliced bell peppers (both red and green) and cook for another 3-5 minutes, until slightly softened.
- If you made your own red curry paste, add it to the wok and cook for 1-2 minutes, stirring constantly, until fragrant. This step is crucial for blooming the spices and releasing their full flavor. If you’re using store-bought paste, you may need to adjust the amount to your liking. Start with 2-3 tablespoons and add more if needed.
- Add the marinated chicken to the wok and cook until browned on all sides, about 5-7 minutes.
- Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
- Add the fish sauce, brown sugar, and lime juice. Stir well to combine.
- Add the sliced bamboo shoots and snow peas. Simmer for another 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Taste the curry and adjust the seasoning as needed. You may need to add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
- Stir in the Thai basil leaves just before serving. The basil will wilt quickly, so add it at the very end to preserve its flavor and aroma.
Serving:
- Serve the Thai red curry chicken hot over cooked rice.
- Garnish with thinly sliced red chilies (optional) and extra Thai basil leaves.
Tips and Variations:
- Spice Level: Adjust the amount of red curry paste and chilies to control the spice level of the curry. If you prefer a milder curry, use less paste and remove the seeds from the chilies before using them.
- Vegetables: Feel free to add other vegetables to the curry, such as broccoli florets, carrots, zucchini, or eggplant.
- Protein: You can substitute the chicken with other proteins, such as tofu, shrimp, or beef. Adjust the cooking time accordingly.
- Coconut Milk: Using full-fat coconut milk will result in a richer and creamier curry. You can use light coconut milk if you prefer, but the flavor and texture will be slightly different.
- Sweetness: The amount of brown sugar needed will depend on the sweetness of your coconut milk and the acidity of your lime juice. Start with 1 tablespoon and add more to taste.
- Fish Sauce: Fish sauce is a key ingredient in Thai cuisine, but it can be quite pungent. Start with 2 tablespoons and add more to taste. If you’re vegetarian or vegan, you can substitute it with soy sauce or tamari.
- Make Ahead: The curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually develop and deepen over time.
- Freezing: The curry can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Serving Suggestions: Serve the curry with a side of jasmine rice or brown rice. You can also serve it with roti bread or naan for dipping.
- Garnish: Garnish the curry with fresh cilantro, chopped peanuts, or a dollop of plain yogurt.
Detailed Explanation of Key Ingredients:
- Chicken Thighs: I prefer using chicken thighs for this recipe because they are more flavorful and tender than chicken breasts. They also stay moist during cooking.
- Red Curry Paste: As mentioned earlier, making your own red curry paste is the best way to achieve authentic flavor. However, if you’re short on time, you can use store-bought paste. Look for a high-quality brand that contains authentic Thai ingredients.
- Coconut Milk: Full-fat coconut milk is essential for creating a rich and creamy curry. It also adds a subtle sweetness to the dish.
- Fish Sauce: Fish sauce is a fermented fish sauce that is used extensively in Thai cuisine. It adds a salty, savory, and umami flavor to the curry.
- Brown Sugar: Brown sugar adds sweetness to the curry and helps to balance the other flavors.
- Lime Juice: Lime juice adds acidity and brightness to the curry. It also helps to tenderize the chicken.
- Bamboo Shoots: Bamboo shoots add a crunchy texture and a slightly earthy flavor to the curry.
- Thai Basil: Thai basil has a distinct anise-like flavor that is different from regular basil. It adds a fresh and aromatic element to the curry.
- Snow Peas: Snow peas add a sweet and crunchy texture to the curry.
Troubleshooting:
- Curry is too spicy: Add more coconut milk or brown sugar to mellow out the heat.
- Curry is too bland: Add more red curry paste, fish sauce, or lime juice to boost the flavor.
- Curry is too thick: Add more chicken broth to thin it out.
- Curry is too thin: Simmer the curry for a longer period of time to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch
Conclusion:
This Thai Red Curry Chicken recipe isn’t just another weeknight dinner; it’s a vibrant explosion of flavor that will transport you straight to the bustling streets of Bangkok! The creamy coconut milk, the fragrant spices, and the tender chicken all come together in perfect harmony, creating a dish that’s both comforting and exciting. I truly believe this is a must-try recipe for anyone who loves Thai food, or even just appreciates a delicious and relatively easy meal.
But what makes this particular recipe so special? It’s the balance. It’s not overly spicy, allowing the other flavors to shine through. It’s also incredibly adaptable. Feel free to adjust the amount of red curry paste to suit your own heat preference. If you’re feeling adventurous, try adding other vegetables like bell peppers, bamboo shoots, or even some chunks of pineapple for a touch of sweetness.
Speaking of variations, this recipe is incredibly versatile! For a vegetarian option, simply substitute the chicken with tofu or your favorite vegetables like broccoli, cauliflower, or even sweet potatoes. You can also use different types of protein, such as shrimp or beef, depending on your preference. Just be sure to adjust the cooking time accordingly.
Serving Suggestions:
* Serve it over a bed of fluffy jasmine rice to soak up all that delicious sauce.
* Garnish with fresh cilantro and a squeeze of lime juice for added brightness.
* For an extra layer of flavor, sprinkle some chopped peanuts on top.
* A side of steamed bok choy or other Asian greens complements the curry perfectly.
* If you’re feeling fancy, serve it with some crispy fried wonton strips for added texture.I’ve personally made this Thai Red Curry Chicken countless times, and it’s always a crowd-pleaser. It’s the perfect dish to impress your friends and family, or simply to treat yourself to a delicious and satisfying meal after a long day. The aroma alone will fill your kitchen with warmth and happiness.
Don’t be intimidated by the list of ingredients. Most of them are readily available at your local grocery store or Asian market. And once you have them on hand, you’ll be able to whip up this curry in no time. Trust me, the effort is well worth it!
I’m so confident that you’ll love this recipe that I urge you to give it a try. Once you do, I’d love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories in the comments below. I’m always looking for new ideas and inspiration, and I’m sure other readers would appreciate your feedback as well.
So, go ahead, grab your ingredients, and get cooking! I promise you won’t be disappointed. This Thai Red Curry Chicken is a guaranteed winner, and I can’t wait to hear what you think. Happy cooking!
Thai Red Curry Chicken: A Delicious & Easy Recipe
Flavorful Thai Red Curry Chicken with tender chicken, aromatic red curry paste, coconut milk, and fresh vegetables. An easy and delicious weeknight meal!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tsp ground ginger
- 1/2 tsp white pepper
- 2-3 dried red chilies, seeded and soaked in warm water for 30 minutes
- 1 stalk lemongrass, finely chopped
- 1 inch galangal, peeled and sliced
- 1 inch ginger, peeled and sliced
- 4 cloves garlic
- 1 shallot, roughly chopped
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp white peppercorns
- 1/2 tsp shrimp paste (optional, but highly recommended)
- 1 tbsp lime zest
- 2 tbsp coconut oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce (or more, to taste)
- 1 tbsp brown sugar (or more, to taste)
- 1 lime, juiced
- 1 cup bamboo shoots, sliced
- 1 cup Thai basil leaves
- 1/2 cup snow peas, trimmed
- Optional: 1-2 red chilies, thinly sliced, for garnish
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, soy sauce, fish sauce, brown sugar, cornstarch, ground ginger, and white pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
- Make the Red Curry Paste (Optional): Drain the soaked dried red chilies and roughly chop them. In a food processor or mortar and pestle, combine the chopped chilies, lemongrass, galangal, ginger, garlic, shallot, coriander seeds, cumin seeds, white peppercorns, shrimp paste (if using), and lime zest. Process or pound until you have a smooth paste. Add a tablespoon or two of water if needed. Taste and adjust seasoning.
- Cook the Curry: Heat the coconut oil in a large wok or Dutch oven over medium-high heat. Add the sliced onion and cook until softened, about 3-5 minutes. Add the sliced bell peppers and cook for another 3-5 minutes, until slightly softened.
- Add Curry Paste: If using homemade red curry paste, add it to the wok and cook for 1-2 minutes, stirring constantly, until fragrant. If using store-bought paste, start with 2-3 tablespoons and add more if needed.
- Cook Chicken: Add the marinated chicken to the wok and cook until browned on all sides, about 5-7 minutes.
- Simmer: Pour in the coconut milk and chicken broth. Bring the mixture to a simmer. Add the fish sauce, brown sugar, and lime juice. Stir well to combine.
- Add Vegetables: Add the sliced bamboo shoots and snow peas. Simmer for another 5-7 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Adjust Seasoning: Taste the curry and adjust the seasoning as needed. Add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
- Add Basil: Stir in the Thai basil leaves just before serving.
- Serve: Serve the Thai red curry chicken hot over cooked rice. Garnish with thinly sliced red chilies (optional) and extra Thai basil leaves.
Notes
- Spice Level: Adjust the amount of red curry paste and chilies to control the spice level.
- Vegetables: Add other vegetables like broccoli, carrots, zucchini, or eggplant.
- Protein: Substitute chicken with tofu, shrimp, or beef. Adjust cooking time.
- Coconut Milk: Full-fat coconut milk is recommended for a richer curry.
- Sweetness: Adjust brown sugar based on the sweetness of your coconut milk and lime juice.
- Fish Sauce: Start with 2 tablespoons of fish sauce and add more to taste. Substitute with soy sauce or tamari for vegetarian/vegan.
- Make Ahead: Curry can be made ahead and stored in the refrigerator for up to 3 days.
- Freezing: Curry can be frozen for up to 2 months. Thaw overnight before reheating.
- Serving Suggestions: Serve with jasmine rice or brown rice, roti bread, or naan.
- Garnish: Garnish with fresh cilantro, chopped peanuts, or a dollop of plain yogurt.
Leave a Comment