Red Thai Chicken Curry
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 2 cloves garlic crushed
- 1 red pepper
- 1 tablespoon fish sauce
- 1 large onion finely chopped
- 4 chicken breasts boneless and skinless diced
- 3 tablespoons oil i used coconut oil
- 200 grams fresh mushrooms i used button mushrooms
- 1 aubergine diced and kept marinating in salty cold water
- 1 can bamboo shoots
- 1 stalk fresh lemongrass bashed
- 1 small fresh ginger grated
- 1 can coconut milk
- 1 cube chicken stock dissolved in 150 ml hot water
- 2 tablespoons thai red curry paste i used mae ploy red curry paste
- 4 teaspoons palm sugar
- 2 tablespoons fresh coriander dice some and leave rest for garnish
- Carbohydrate 18.9071602278371 g
- Cholesterol 547.676 mg
- Fat 80.2439401654834 g
- Fiber 5.33612509988248 g
- Protein 222.840424014341 g
- Saturated Fat 32.9142275939693 g
- Serving Size 1 1 Serving (1294g)
- Sodium 1270.74435625933 mg
- Sugar 13.5710351279546 g
- Trans Fat 6.86050939977675 g
- Calories 1718 calories
I've been on a bit of a Thai food kick lately. I love the bold flavors and fragrant spices that are so characteristic of Thai cuisine. This particular dish is a favorite of mine. It's a creamy, flavorful curry that's perfect for a weeknight meal or a special occasion.
The key to a great Thai curry is using the right spices. I like to use a blend of red chili peppers, lemongrass, ginger, and garlic. These spices give the curry its characteristic depth and flavor. I also use a bit of coconut milk to give the curry a creamy texture. If you don't have coconut milk on hand, you can use chicken broth or water instead. Just be sure to adjust the amount of liquid you add to the pot based on the consistency you want to achieve.
Once you've gathered your ingredients, it's time to start cooking! Heat some oil in a large pot or Dutch oven over medium heat. Add the chicken to the pot and cook until browned on all sides. Once the chicken is browned, add the onions and garlic to the pot and cook until softened. Next, add the remaining spices and cook for another minute or two, until fragrant. Finally, add the coconut milk and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through and the curry has thickened.
Serve the curry with rice or noodles and enjoy!
Step-by-step
- Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned. Add the onion and garlic and cook for a further 2mins.
- Add all remaining ingredients in the pot.
- Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little. Remove the lemongrass.
- Serve, garnished with more fresh coriander and accompanied by boiled or steamed rice or noodles. If you like things a bit spicier, you could add some sliced red chilli when serving.
