Thai Red Curry Chicken
Ingredients
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
Method
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.
NOTES
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.
8 comments:
Another winner!!! Tried this recipe -with a couple of substitutions due to availability. Nothing left after dinner. Thanks for sharing.
Thanks for commenting! So glad it worked out well for you. We loved it so much, we're having it again this week.
Your first curry at home? I'm shocked!! :)
This looks amazing, and I swear, I could smell it from here. The color is beautiful!
I haven't had Thai in SO LONG. that needs to change asap.
Aggie, I know, right? You'd expect it would have been long ago. :) Go make yourself some Thai food, too, dang it!
Ok, the wife and I are going to give this a try tonight with the neighbors. I love red curry chicken and happened across your blog in searching for a recipe. Wish me luck as it is my first attempt at cooking curry!
I will report back tomorrow!
Courtney, I look forward to hearing about it. I made this a second time last week, using the recipe as I posted it, and loved it all over again. *Crossing fingers for you*
Love this recipe, it tastes just as good as the curry you would get at a Thai restaurant. The only thing I add is some brown sugar to balance out the slight bitterness from the paste. Thanks again for posting!
I love comments like this. So happy it worked out for you. Funny, I am making this very recipe tonight!
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