Wednesday, April 4, 2012
Thai Red Curry Chicken
Thai Red Curry Chicken
1 tablespoon grapeseed oil, divided
3 large cloves garlic, minced
3-4 Thai bird’s eye chiles, seeded and minced
2 ounces (1/2 jar) Thai Kitchen red curry paste
1 14-ounce can light coconut milk
1 1/2 cups water
1/4 cup fish sauce
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 large red onion, sliced
1 red bell pepper, cored and sliced
2 medium carrots, chopped into small pieces
4 scallions, chopped
1 bunch Thai basil, chopped
Heat 1/2 tablespoon oil in a large skillet over medium heat. Add the minced garlic and Thai chiles to the pan and cook for 1 minute, stirring constantly. Add red curry paste, stir, and cook for another 2 minutes to release the flavors of the paste. Pour in the coconut milk, 1 1/2 cups water and fish sauce. Stir, bring to a strong, bubbly simmer over medium heat and allow to cook for 10 minutes.
Meanwhile, in a separate large skillet, heat 1/2 tablespoon oil over medium high heat. Add chicken to the pan and cook until browned, but not cooked through, about 3 minutes. Add sliced onions, bell pepper and carrots and cook until vegetables are soft and chicken is cooked through, another 5 minutes.
Reduce heat to medium and pour curry sauce into the pan with the chicken and vegetables. Stir to combine and allow to simmer for 10 minutes. Add a little water if it seems too thick, or allow to bubble longer if it seems too thin. Add scallions and simmer for 2 minutes longer. Stir in Thai basil until wilted.
Serve immediately over jasmine rice.
You'd think as much as I love Thai food, I would have made curry at home before now. Nope. This was the first one. I waited so long because all these years, from bites here and there at restaurants, Steve said he didn't like Thai curry paste or coconut milk. However, as all of us know, the more variety a person eats over time, the broader their palate becomes. I figured it was time to try.
Wowza. To say this was a massive hit is an understatement. Massive. He went positively nuts for it and so did I. Instant keeper, and great for weeknight cooking to boot.
Couple of cooking notes:
1) I'd like to make my own paste sometime but for now, Thai Kitchen brand is pure and wonderful and gets a big thumbs up from me.
2) Steve and I both like curries where the sauce can be thoroughly blended with the rice, but with no "soupiness." That means I did not use additional water beyond the 1 1/2 cups in the initial simmer and it was perfect for us. Adjust as you see fit.