Restaurantworthy Thai Red Curry Chicken
Table of Contents
Recipe Introduction
Quick Hook
Fancy some seriously good thai food red curry chicken tonight? You know, the kind that makes you wanna lick the bowl? This recipe is packed with flavour.
It will make you think you're actually in Thailand.
Brief Overview
Thai red curry is all about that amazing sweet, spicy, and savoury combo. It's been enjoyed for centuries. This thai food red curry chicken recipe is medium difficulty.
The total time is about 40 minutes. The yield is 4-6 servings.
Main Benefits
Authentic Thai Red Curry Chicken is a good source of protein. This is great for those gains! Perfect for a cozy night in, or when you need a taste of sunshine.
The star of the show is blooming the curry paste, which releases all the flavour!
Okay, so let's talk about this Chicken Red Curry . Honestly, sometimes I just crave a bowl of Coconut Milk Chicken Curry .
But I always thought the Thai Red Curry Chicken Recipe was difficult. I was wrong. You just need the right balance of flavour.
The secret?
First, we need some delicious chicken. It will soak up all that yummy curry sauce! We will use 1.5 lbs (680g) of boneless, skinless chicken thighs.
I like using thighs. They stay super juicy.
Ingredients & Equipment for Your Thai Food Red Curry Chicken Feast!
Alright, ready to make some magic happen? Let's talk about what you'll need to create this amazing thai food red curry chicken .
We'll break it down simply, so even your gran can whip this up. Honestly, this thai red curry chicken recipe is a total game changer.
Main Ingredients: The Stars of the Show
- Chicken: 1.5 lbs (680g) boneless, skinless chicken thighs. Chicken thighs give the best flavor; don’t skip those. Get them fresh, nice pink, and plump looking. Honestly? Don’t buy the cheap stuff here. Good chicken is worth the splurge.
- Veggie Oil: 1 tbsp (15ml)
- Yellow Onion: 1 medium, chopped.
- Garlic: 2 cloves, minced. The fresher, the better.
- Ginger: 1 inch (2.5cm) , peeled and grated. Fresh ginger is AMAZING.
- Red Curry Paste: 1-4 tablespoons . Depending on how hot you like things! Mae Ploy brand? Yes, please!
- Coconut Milk: 1 can (13.5 oz/400ml) full fat. Don’t even think about the light stuff. The richness is key. This coconut milk chicken curry is not a joke!
- Chicken Broth: 1/2 cup (120ml) . Low sodium is your friend.
- Fish Sauce: 1 tbsp (15ml) . Don't be scared! It's the umami bomb.
- Brown Sugar: 1 tbsp (15ml) . Balances the flavours perfectly.
- Red Bell Pepper: 1 , sliced.
- Bamboo Shoots: 1 can (8 oz/225g) , drained.
- Green Beans: 1 cup (140g) , trimmed and halved.
- Thai Basil: 1/4 cup , roughly chopped. Fresh Thai basil is a MUST.
- Lime: 1 , cut into wedges. For that final zing.
- Optional: Thai chilies, finely sliced. For those who like it hot !
Seasoning Notes: Spice it Up!
This authentic thai red curry chicken is all about the balance. Red curry paste is your base, but don't be afraid to adjust.
Fish sauce = salty/umami. Brown sugar = sweet. More curry paste? Spice. You can easily substitute soy sauce with tamari or coconut aminos, for a gluten-free version.
Equipment Needed: Keep It Simple
- Large skillet or wok: A decent wok is a great investment if you are looking at cooking a lot of chicken curry recipe .
- Cutting board: Safety first!
- Sharp knife: Don't even TRY to mince garlic with a dull knife.
- Measuring spoons and cups: No need to guess!
Honestly, you probably already have most of this stuff. If not, don't stress! A deep frying pan will do for the skillet, and you can always mince garlic with a fork in a pinch (though I really don't recommend it, seriously!) Now you have everything to cook this easy thai red curry chicken
Let's get cooking!
Cooking Method for Amazing Thai Food Red Curry Chicken
Okay, so you’re craving thai food red curry chicken , right? Honestly, who isn't? It's the ultimate comfort food, packed with flavour.
Let's talk about how we make sure this chicken red curry is absolutely banging. This section is all about the actual cooking process, breaking it down so even a total beginner can nail it.
Prep Steps: Your Mise en Place Mission
First things first, you gotta get organised. It's the essential mise en place, angelsoni! Chop your onion, mince your garlic and ginger get it all prepped.
This saves so much time later. Trust me, there's nothing worse than scrambling when the pan is hot. And when you handle your raw chicken, make sure you wash your hands, knives and chopping board after!
step-by-step: Getting That Thai Red Curry Chicken Magic
Right, here's the super easy rundown:
- Sauté the onion in oil until soft, around 5 minutes . Add garlic and ginger, 1 minute until fragrant.
- Bloom the red curry paste for 1- 2 minutes , stirring constantly. This wakes up all those amazing spices!
- Brown the chicken on all sides. Don't worry about cooking it through yet.
- Pour in coconut milk and chicken broth. Stir in fish sauce and brown sugar. Simmer!
- Add bell pepper, bamboo shoots, and green beans. Cover and simmer for 10- 15 minutes . Aim for a chicken internal temperature of 165° F/ 74° C .
- Stir in the fresh Thai basil right at the end.
- Serve with rice and a wedge of lime. Boom!
Pro Tips for a Restaurant Worthy Thai Red Curry Chicken
Okay, so here's the deal. Want to take your easy thai red curry chicken to the next level? First, taste as you go! Adjust the fish sauce and brown sugar to get that perfect sweet salty balance that elevates the authentic thai red curry chicken .
I swear, a good curry paste like Mae Ploy makes the dish. Don't overcook the chicken nobody wants dry, rubbery chicken in their homemade red curry chicken .
Also, feel free to add different vegetables. Broccoli is a great option. If you are looking for a thai chicken curry dinner , this is one of the best red curry chicken recipes you can find!
Recipe Notes for the Best Ever Thai Food Red Curry Chicken
So, you're about to embark on a culinary adventure, making my version of Thai food red curry chicken . Fantastic! I'm buzzing for you! Before you dive in, let’s chat about a few things that will help you nail this recipe.
Honestly, it's easier than you think, but a little insider info never hurts, right?
Serving Like a Pro: Plating and Presentation
Okay, presentation matters! Don't just dump it in a bowl. We're aiming for restaurant vibes here.
Serve your Chicken Red Curry over a bed of fragrant jasmine rice. Garnish with a sprinkle of fresh Thai basil.
A lime wedge is crucial too. People can add an extra squeeze of lime if needed! I love a side of cool cucumber salad to balance the richness of the curry.
I remember the first time I had this Thai Chicken Curry Dinner at a restaurant; I was blown away by how beautiful it was.
A true visual masterpiece
Thinking about drinks? A cold Thai iced tea is the classic choice. Or even a light beer. Boom! Perfect.
Storage Secrets: Keeping It Fresh
Got leftovers? No worries! This coconut milk chicken curry tastes even better the next day.
Let the curry cool completely. Then, store it in an airtight container in the fridge for up to three days.
You can also freeze it! Portion it out into freezer safe bags and freeze for up to two months. When you're ready to eat, thaw it overnight in the fridge.
Reheat gently on the stovetop or in the microwave. Remember, always ensure it's piping hot before serving.
Remix Time: Variations and Swaps
Okay, let's talk variations! Want to make it lighter? Use light coconut milk (though full fat tastes way better).
Got a vegetarian in the house? Easy peasy! Swap the chicken for tofu. Use vegetable broth instead of chicken broth.
You can create amazing Red Curry Chicken Recipes at home! Feel free to experiment. Add your own twist.
Another cool trick is to swap out the bell peppers for a seasonal ingredient, like butternut squash in the autumn.
Nutrition 101: A Little Health Boost
This Thai Red Curry Chicken Recipe isn't just delicious; it's pretty good for you too!
Chicken is a great source of protein. Coconut milk adds healthy fats (yes, really!). It has essential nutrients. The vegetables provide vitamins and fiber.
Roughly, per serving, you're looking at around 350-450 calories. It depends on your portion size and how much oil you're using.
Now Get Cooking!
So, there you have it! Some extra tips and tricks. They help you master this Easy Thai Red Curry Chicken .
Don't be scared to experiment and make it your own. And most importantly, have fun! You're gonna create some seriously Authentic Thai Red Curry Chicken .
You've got this!. Get in the kitchen and create some magic with the Homemade Red Curry Chicken . Happy cooking!
Frequently Asked Questions
How spicy is this Thai food red curry chicken supposed to be, and how can I adjust it?
Thai Red Curry Chicken can range from mild to fiery, depending on your preference! This recipe uses 1-4 tablespoons of red curry paste, so start with less (maybe 1-2 tbsp) and taste as you go. Remember, you can always add more heat with extra curry paste or a pinch of red pepper flakes, but it's harder to take it away.
Some cooks even add fresh Thai chillies for that extra kick, but be warned, they're like a rocket ship to flavour town!
Can I make Thai food red curry chicken vegetarian or vegan?
Absolutely! It's easy to adapt this dish. Swap the chicken for firm tofu (press it first to get rid of excess water!) or chickpeas. Use vegetable broth instead of chicken broth. To replace the fish sauce, which gives that authentic umami flavour, add a teaspoon of soy sauce. You won't miss the meat, promise!
What's the best way to store leftover Thai food red curry chicken?
Leftovers are great for lunch the next day! Store your Thai Red Curry Chicken in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of water or broth if the sauce has thickened too much.
You can reheat it on the stovetop or in the microwave, but gently does it - you don't want to dry out the chicken.
What other vegetables can I add to my Thai food red curry chicken?
Get creative with your veggies! Bell peppers, bamboo shoots, and green beans are classics, but broccoli florets, snow peas, carrots, or even spinach would all be delicious in this Thai food red curry chicken.
Just adjust the cooking time according to the vegetable - add heartier veggies earlier so they have time to cook through. Think of it as your own personal curry masterpiece!
I can't find Thai basil. Can I use regular basil for the Thai food red curry chicken?
While Thai basil has a distinctive anise like flavor that really elevates this dish, regular basil can be used in a pinch. It won't be exactly the same, but it will still add a fresh, herbal note. If you can get your hands on some lemon basil, that's another great substitute that will give a unique zesty edge!
Why is full fat coconut milk recommended for this recipe? Can I use light coconut milk instead?
Full fat coconut milk is key for that rich, creamy, and luxurious texture you expect from a great Thai curry. Light coconut milk can be used to save on calories, but it will result in a thinner sauce with less depth of flavor. For the best experience, stick with the full fat version.
It's a treat, after all - everything in moderation, as they say!
Restaurantworthy Thai Red Curry Chicken
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-450 |
|---|---|
| Fat | 20-30g |
| Fiber | 3g |