Red Curry Chicken

Red Curry Chicken Recipe from Laos with Coconut Milk and Fresh Vegetables

Region / culture: Laos | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Red Curry Chicken is a popular Thai dish known for its bold flavors and aromatic spices. This dish is a perfect balance of creamy coconut milk, spicy red curry paste, and tender chicken, creating a delicious and satisfying meal.

History

Red Curry Chicken has its origins in Thailand, where curry dishes are a staple in Thai cuisine. The combination of red curry paste, coconut milk, and various vegetables and proteins has been enjoyed for generations in Thai households and restaurants.

Ingredients

2 tbsp olive oil
0.5 tbsp red curry paste
1 lb (454 g) boneless chicken breast, sliced into bite-size pieces
1 tsp salt
2 tbsp sauce
1 tbsp sugar (optional)
1 can (13.5 oz (383 g)) coconut milk
4 kaffir lime leaves (optional)
0.25 lb (113 g) green beans, cut into 1-inch pieces
1 can (8 oz (227 g)) sliced bamboo, rinsed and drained
0.25 lb (113 g) eggplant, peeled and cubed
2 stalks scallions, cut into 1-inch pieces
1 cup basil leaves

How to prepare

Heat a wok with oil over high heat.
Add curry paste and mix well for 1 minute.
Add chicken and stir constantly for 3 minutes.
Add salt, sauce, and sugar. Stir constantly for another 3 minutes, allowing the chicken to absorb the flavor.
Add coconut milk and kaffir lime leaves. Stir well and bring to a boil.
Add green beans and bamboo. Stir well, cover, and cook for 3 minutes.
Add eggplant and stir well. Cover and cook for 3 minutes.
Add scallions and basil. Stir well and transfer to a serving bowl.
Serve with rice, any kind of lettuce, and cucumber.

Variations

You can substitute the chicken with tofu, shrimp, or beef for a different protein option.
Add additional vegetables such as bell peppers, zucchini, or mushrooms for more variety.

Cooking Tips & Tricks

Be sure to use a high-quality red curry paste for the best flavor.

- Adjust the amount of red curry paste to your desired level of spiciness.

- For a richer flavor, you can add a splash of fish sauce or soy sauce.

- Feel free to customize the vegetables in this dish to suit your preferences.

Serving Suggestions

Serve the Red Curry Chicken over steamed rice or with a side of noodles.

- Garnish with fresh cilantro, lime wedges, and sliced red chilies for added flavor and color.

Cooking Techniques

Stir-frying the chicken in a hot wok helps to seal in the flavors and keep the meat tender.

- Simmering the curry with the coconut milk allows the flavors to meld together and create a rich and creamy sauce.

Ingredient Substitutions

If you don't have red curry paste, you can use green curry paste or yellow curry paste as a substitute.

- Feel free to use any vegetables you have on hand in place of the green beans, bamboo, and eggplant.

Make Ahead Tips

You can prepare the curry paste and marinate the chicken ahead of time to save time on busy weeknights.

- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the Red Curry Chicken in a decorative bowl or on a platter garnished with fresh herbs and lime wedges. - Arrange the dish with a side of jasmine rice and a colorful salad for a complete meal.

Pairing Recommendations

Pair this dish with a crisp white wine or a cold beer to complement the spicy flavors.

- Enjoy with a side of Thai iced tea or coconut water for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the Red Curry Chicken in a saucepan over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

15g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, and potassium.

Alergens

This recipe contains coconut milk and soy sauce, which may be allergens for some individuals.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals.

Summary

Red Curry Chicken is a flavorful and aromatic dish that is sure to impress your family and friends. With a perfect balance of spicy, creamy, and savory flavors, this dish is a delicious and satisfying meal option for any occasion.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Red Curry Chicken. It was a hot summer day, and I was visiting my friend Amy in Thailand. We had spent the morning exploring the bustling markets of Bangkok, where the sights and smells of exotic spices and fresh ingredients filled the air.

As we walked through the narrow alleyways, Amy suddenly stopped in front of a small food stall. The aroma of sizzling garlic and lemongrass wafted towards us, drawing us in like a magnet. I peered over the shoulder of the young woman cooking, mesmerized by the vibrant red color of the curry simmering in the pot.

Amy nudged me and whispered, "You have to try this. It's the best Red Curry Chicken I've ever had."

I eagerly ordered a serving, and with the first bite, I knew she was right. The flavors exploded in my mouth - the creaminess of the coconut milk, the heat of the chili peppers, the earthiness of the curry paste. It was a culinary revelation.

After finishing our meal, I approached the young woman and asked her for the recipe. She smiled warmly and motioned for me to follow her to the back of the stall. There, she revealed the secrets of her family's recipe, passed down through generations.

I watched intently as she demonstrated each step, from toasting the spices to simmering the chicken in the fragrant curry sauce. It was a labor of love, requiring patience and precision. But as I tasted the finished dish, I knew it was worth every minute of effort.

I returned home with the recipe scribbled on a crumpled piece of paper, determined to recreate the magic in my own kitchen. Over the years, I perfected the recipe, tweaking and adjusting until it was just right. And now, it has become a staple in my repertoire, a dish that never fails to impress.

The key to a good Red Curry Chicken, I learned, lies in the quality of the ingredients. Fresh lemongrass, kaffir lime leaves, and Thai basil are essential for that authentic flavor. And of course, the curry paste must be homemade, a blend of red chili peppers, garlic, ginger, and spices ground into a fragrant paste.

But the real secret, I believe, is in the love and care that goes into preparing the dish. Each chop of the knife, each stir of the pot, is infused with memories of that hot summer day in Bangkok, of the friendship and camaraderie that surrounded me.

As I stand in my kitchen now, the fragrant aroma of Red Curry Chicken filling the air, I am transported back to that moment. And I am grateful for the recipe that brought me here, a gift from a kind stranger that has enriched my life in ways I never could have imagined.

So if you ever find yourself craving a taste of Thailand, I urge you to try this recipe. Let the flavors transport you to a faraway land, where the sun shines bright and the food is always delicious. And remember, the best recipes are not just about the ingredients - they are about the stories and memories that they carry with them.