Authentic & Easy Red Thai Chicken Curry
Alright, mate! Let's crack on with this.
Recipe Introduction
Quick Hook
Fancy a trip to Thailand without the airfare? This red thai curry recipe will transport you! Honestly, it's bursting with flavour, and it's way easier than you think.
Brief Overview
Red curry is a classic dish with roots in thailand's vibrant culinary heritage. don't worry, our version is a piece of cake and it will takes about 50 minutes.
This red thai curry recipe yields around 4 servings.
Main Benefits
This red thai curry is packed with protein from the chicken and uses healthy fats from the coconut milk! this is a perfect occasion for serving is when you want something comforting yet exciting.
What makes this red thai curry recipe special? it's the balance of sweet, spicy, and savory - a proper flavour explosion!
Ready to grab your ingredients? Honestly you might be surprised to find out this easy thai red curry takes very little ingredients. Let's do this!
What You Need to Make this Absolute Banger
Okay, so you're gonna need some key bits and bobs. first, grab your coconut oil , onion, garlic, and ginger.
Don't forget the crucial red curry paste . get the decent stuff, it really makes a difference!
Then, you'll need some lovely chicken thighs , a red bell pepper, a can of full fat coconut milk. chicken broth, and fish sauce (trust me on this one).
A bit of brown sugar and a lime. oh, and fresh basil and cilantro!
Equipment: Get Your Kit Ready
Make sure you've got a large skillet or wok. You need a good knife and chopping board. Measuring spoons and cups are also very useful.
Alright, get your kit sorted. Then we can move to next step. The step-by-step guide to making this awesome red thai curry recipe
Alright, let's dive into what you'll need to whip up this amazing red thai curry recipe ! honestly, having good ingredients makes all the difference.
Think of it like this: you can't paint a masterpiece with dodgy paints, right? same goes for curry!
Ingredients & Equipment: Your Shopping List
Main Ingredients: The Stars of the Show
Here's what you'll need. Don't worry, it's not as scary as it looks!
- Coconut Oil: 1 tablespoon (15 ml). This adds a lovely subtle flavor.
- Onion: 1 large , finely chopped (about 1 cup, 150g). Go for a yellow onion; it's sweet.
- Garlic: 2 cloves , minced (about 2 teaspoons, 6g). Fresh is best.
- Ginger: 1 inch , grated (about 1 tablespoon, 10g). Fresh ginger is a must!
- Red Curry Paste: 2 tablespoons (30ml, 30g). This is the heart of your red curry recipe ! Get a good quality one like Maesri or Mae Ploy trust me on this. The better the paste, the better the curry.
- Chicken Thighs: 1 pound , boneless, skinless, cut into bite sized pieces (450g). Thighs stay juicier than breast.
- Red Bell Pepper: 1 , thinly sliced (about 1 cup, 150g). Adds a pop of colour and sweetness.
- Coconut Milk: 1 (14-ounce) can , full fat (400ml). Full fat is where it’s at for that creamy texture. Trust me.
- Chicken Broth: 1 cup (240ml). Low sodium is always a good shout.
- Fish Sauce: 1 tablespoon (15ml). Optional but adds that authentic umami flavour. It smells a bit funky but tastes amazing!
- Brown Sugar: 1 tablespoon , packed (15g). Balances the spice and salt.
- Lime: 1 , juiced (about 2 tablespoons, 30ml). For that essential zing.
- Fresh Basil: 1/2 cup , roughly chopped (10g). Adds a fresh, aromatic kick.
- Fresh Cilantro: 1/4 cup , roughly chopped (5g). Some people hate it, some love it. If you're not a fan, just skip it!
The key here? Freshness! For the chicken, look for pieces that are pink and firm. Avoid anything that looks slimy or smells funky. The red curry sauce depends on good chicken.
Seasoning Notes: Spice Up Your Life!
Let's talk flavor boosters, innit?
For a truly banging thai red curry chicken , don't be afraid to experiment with spices. a pinch of cumin or coriander can add depth.
The fish sauce can be substituted with soy sauce but the flavor might be slightly altered. make sure to balance the spice with a bit of sweetness from the brown sugar.
Honestly, tasting as you go is the secret to a winning chicken red curry .
Equipment Needed: Keep it Simple, Stupid!
You don't need fancy gadgets for this easy thai red curry .
- Large Skillet or Wok: This is your battlefield.
- Cutting Board: Obvs.
- Sharp Knife: Safety first!
- Measuring Spoons and Cups: Accuracy is key.
- Tin Opener: For the coconut milk.
Don't have a wok? No worries! A large skillet will do just fine. The most important thing is to have a good hob and be ready to get cooking!
I hope this answers all your questions about the ingredients and equipment needed for this amazing recipe.
Alright, love, let's get into this red thai curry recipe . honestly, there's nothing quite like a good curry, is there? it’s comfort food that transports you straight to thailand.
I’m talking fragrant, creamy, and just the right amount of spicy! did you know that red curry chicken recipes actually originated in central thailand? makes sense, given all the fresh ingredients, eh?
Cooking the Perfect Red Thai Chicken Curry
Prep Like a Pro
Before you even think about turning on the hob, get everything ready. mise en place is the name of the game.
Chop your 1 large onion , mince 2 cloves of garlic , and grate about 1 tablespoon of ginger. measure out 2 tablespoons of good red curry paste.
Trust me, it makes all the difference. cut 1 pound of chicken thighs into bite sized bits and slice 1 red bell pepper .
Oh, and don't forget those fresh herbs!
- Time Saving Tip: Prep your veg the day before. Honestly, it's a lifesaver!
- Safety First: Always wash your hands after handling raw chicken, yeah?
Let's Get Cooking: step-by-step
Right, now for the fun part.
- Heat 1 tablespoon coconut oil in a wok or large pan.
- Sauté your onion for about 5 minutes until soft. Then chuck in the garlic and ginger for another minute.
- Stir in your 2 tablespoons red curry paste. Cook it for about 1- 2 minutes . This is where the magic happens!
- Add your chicken and brown it all over.
- Chuck in the sliced red bell pepper and cook for another 2- 3 minutes .
- Pour in 1 (14-ounce) can of coconut milk and 1 cup of chicken broth.
- Simmer gently for 15- 20 minutes , until the chicken is cooked.
- Stir in 1 tablespoon fish sauce (optional), 1 tablespoon brown sugar, and the juice of 1 lime .
Pro Tips for a Bangin' Curry
Want to take your curry to the next level? Course you do!
- Expert Tip: Bloom your spices properly! Sautéing the curry paste is essential for maximum flavour.
- Common Mistake: Don't overcook the chicken! Nobody wants tough, dry chicken.
- make-ahead Option: The curry sauce can be made a day ahead. Just add the chicken when you're ready to serve. Makes a super Easy Thai Red Curry meal after work!
And there you have it! this chicken red curry recipe is pretty versatile. you can totally swap chicken for prawns or tofu.
Want it hotter? add a chilli! fancy something sweeter? a touch more sugar! and if you need to red curry chicken recipes and don't have all the ingredients, don't sweat it! a bit of soy sauce can stand in for the fish sauce, and honey works just fine instead of brown sugar.
You know? it's all about tweaking it to your taste. this red curry recipe really is one of my go-to curry recipes easy , especially when i have leftover chicken in the fridge.
It's quick, it's tasty, and it's sure to become a family favourite. oh, and be sure to have some rice ready to soak up all that gorgeous red curry sauce ! get stuck in, you’ll absolutely love this coconut red curry and thai red curry chicken dish!
don't forget, if you want some chicken thai , just add more chicken!
Alright, let's talk about those little extras that can make your red thai curry recipe absolutely shine! this isn't just about following instructions, it's about making it your red curry recipe .
Think of it like adding your own signature to a masterpiece.
Recipe Notes: Making It Yours
Serving Suggestions: Plating and Presentation Perfection
Honestly, presentation is half the battle, innit? for plating and presentation ideas, think about restaurant vibes. a swirl of coconut cream? yes, please! a sprinkle of chopped peanuts? absolutely.
Consider serving in a nice bowl to present your amazing thai red curry chicken to your family or guests
Complementary sides could be anything from fluffy jasmine rice to some crispy prawn crackers. drinks wise, a chilled bottle of singha beer always goes down a treat.
Or, if you fancy something non-alcoholic, a refreshing glass of iced tea is perfect.
Storage Tips: Keeping the Goodness Going
Got leftovers? Lucky you! Pop that red curry sauce into an airtight container. Refrigeration guidelines are simple: keep it in the fridge and it's good for about 3 days.
Freezing options? you bet. this easy thai red curry freezes surprisingly well. just make sure it's completely cooled before you bung it in a freezer safe container.
It'll keep for up to 2 months. for reheating instructions, just defrost overnight in the fridge and then gently reheat on the hob or in the microwave.
Bob's your uncle.
Variations: Swapping Things Up
Fancy a change? No worries. For dietary adaptations, try using tofu instead of chicken for a veggie version. I reckon that coconut red curry will still taste incredible!
Seasonal ingredient swaps are a fun way to experiment. In the autumn, chuck in some butternut squash or sweet potato. In the summer, some fresh green beans or courgettes would be lovely.
Nutrition Basics: Goodness in Every Bite
Alright, let's keep this simple. your chicken red curry is packed with protein from the chicken, and healthy fats from the coconut milk.
It's also a good source of vitamins and minerals from the veggies.
The key health benefits include a boost of energy and it is full of flavour. it can also be a great way to get your five-a-day! a serving of red curry chicken recipes can give you about two portions of fruit and vegetables.
Right then, go forth and create your own incredible thai red curry chicken . don't be afraid to experiment, have fun, and most importantly, enjoy every mouthful! i am sure this curry recipes easy can be your masterpiece.
Frequently Asked Questions
What exactly is Red Thai Curry, and is this Red Thai Curry recipe difficult to make?
Red Thai Curry is a fragrant and flavourful dish originating from Thailand, known for its creamy coconut milk base and distinctive red curry paste. This recipe aims to be accessible for all skill levels; while achieving that authentic restaurant flavour requires good ingredients and attention to detail, the steps themselves are straightforward.
So, even if you're more "ready meal" than "MasterChef," give it a go you might surprise yourself!
Can I make this red thai curry recipe vegetarian or vegan?
Absolutely! This recipe is easily adaptable for vegetarians and vegans. Simply substitute the chicken with firm tofu (press it first to remove excess water!), or other vegetables like broccoli, cauliflower, or even bamboo shoots.
For a vegan version, ensure your red curry paste doesn't contain any shrimp paste or fish sauce, and replace the fish sauce in the recipe with soy sauce or tamari.
What can I substitute for fish sauce in this red thai curry recipe if I don't have any, or don't like it?
Fish sauce adds a unique umami depth to Red Thai Curry, but it's understandable if it's not your cup of tea! The best substitute is soy sauce; start with half the amount called for in the recipe and then taste and adjust to your liking.
You can also use tamari (a gluten-free soy sauce alternative) or even a splash of mushroom soy sauce for a more robust flavour.
How spicy is this Red Thai Curry recipe, and how can I adjust the spice level?
The spice level depends on the red curry paste you use; some brands are hotter than others! To control the heat, start with less curry paste and taste as you go. If you want to increase the spice, add a pinch of red pepper flakes or a finely chopped Thai chili pepper.
Remember, you can always add more spice, but it's hard to take it away!
How long does Red Thai Curry last, and what's the best way to store it?
Red Thai Curry is usually even better the next day as the flavours meld together! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months; just be aware that the texture of the coconut milk might change slightly upon thawing.
Reheat gently on the stovetop or in the microwave until piping hot.
Help! My Red Thai Curry is too thin/thick what can I do?
A curry that's too thin can be thickened by simmering it for longer, uncovered, allowing some of the liquid to evaporate. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to form a slurry, then stir it into the curry and simmer until thickened.
If your curry is too thick, simply add a splash more chicken broth or coconut milk until it reaches your desired consistency. Think of it like Goldilocks you want it just right!
Authentic Easy Red Thai Chicken Curry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 25g |
| Fiber | 20g |
