Red Chicken Curry
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to a boil. Add fish sauce, palm sugar, and stir continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to a boil. Add fish sauce, palm sugar, and stir continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
- 0.5 cup water
- 8 big scallops
- 2 pieces boneless skinless chicken (cubed)
- 4 long beans (cut into 2-inch lengths)
- some thickly sliced carrot
- 1 cup bamboo shoots
- 2 tablespoon oil
- 3 tablespoon red curry paste (i used mae ploy red curry paste)
- 4 teaspoons palm sugar
- 0.5 teaspoon fish sauce
- 1 1/2 cup coconut milk
- Carbohydrate 22.7227249827873 g
- Cholesterol 68.44 mg
- Fat 53.1679116666288 g
- Fiber 4.79840010809898 g
- Protein 33.9147033333144 g
- Saturated Fat 33.6287614999932 g
- Serving Size 1 1 Serving (427g)
- Sodium 224.384416664584 mg
- Sugar 17.9243248746883 g
- Trans Fat 3.5619475 g
- Calories 672 calories
Step-by-step
- Heat up a small pot with the cooking oil.
- Saute the red curry paste until aromatic.
- Add the scallops and chicken into the pot and stir well with the curry paste.
- Add coconut milk, water, long beans, carrots, and bring the curry to boil.
- Add fish sauce, palm sugar, and stir-continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
Can a standard saucepan replace a traditional wok for building a proper curry base? High-sided stainless steel pots retain enough thermal mass to fry red curry paste in oil until the fat separates, releasing oil-soluble aromatics without scorching the bottom. Stir the paste continuously over medium heat for three minutes until the color deepens and a sharp, fragrant aroma fills the kitchen.
Coconut milk behaves unpredictably under intense heat, splitting into oily curds if boiled too aggressively. Reduce the burner to a gentle simmer after adding the liquid, allowing the coconut cream to emulsify with the water and pan juices instead of breaking apart.
Protein timing requires careful staggering because diced chicken and sea scallops cook at vastly different rates. Introduce cubed chicken alongside the aromatics to absorb the spice paste, but delay adding scallops until the final three minutes of simmering to prevent them from turning rubbery.
Long beans and sliced carrots benefit from uniform cutting dimensions, specifically two-inch lengths for beans and uniform thin slices for carrots, ensuring they reach tender-crisp doneness simultaneously. Pair the finished dish immediately with freshly steamed jasmine rice to absorb the rich sauce.
