Name: Thai Red Curry with Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 5-6 tbsp Thai Red Curry Paste (store bought, Maesri best); 1 quantity homemade Thai Red Curry Paste; 2 large garlic cloves (minced); 2 tsp fresh ginger (finely grated); 1 tbsp lemongrass paste (or finely chopped fresh); 3 tbsp vegetable oil (or canola or peanut); 1 cup chicken broth/stock (low sodium); 400 ml coconut milk (full fat); 6 kaffir lime leaves; 1 tbsp sugar (white, brown or palm); 2 tsp fish sauce (plus more to taste); 350 g chicken thighs (boneless and skinless, cut into 0.75 / 1/3" thick slices); 150 g pumpkin or butternut squash (cut into 1.5cm / 3/5" cubes (~1 heaped cup)); 120 g green beans (trimmed and cut into 5cm/2" pieces); 12 Thai basil leaves; Fresh red chilli slices (small chilli - spicy, large = less spicy); Fresh coriander / cilantro leaves; Steamed jasmine rice

Introduction to Thai Red Curry with Chicken

Thai Red Curry with Chicken is not just a dish; it's an experience that brings together vibrant flavors and aromatic spices that define Thai cuisine. Wondering why this dish deserves a spot on your dinner table? Let’s dive in.

Why Thai Red Curry is a Must-Try?

Imagine a warm, comforting bowl filled with tender chicken pieces simmering in a luscious coconut milk base enriched with a bold red curry paste. This dish embodies harmony—spicy, sweet, and savory, all at once. The secret lies in the combination of fresh ingredients like kaffir lime leaves and Thai basil, which elevate the curry to new heights.

With a prep time of just 5 minutes and a cook time of 20, it's perfect for busy weeknights or cozy weekends. Plus, whether you're a fan of mild or hot spice levels, you can easily adjust the heat by choosing the right curry paste. For those looking to create this dish from scratch, a homemade red curry paste can provide an unbeatable freshness.

Curious to learn more? Check out this resource for a deeper insight into Thai cooking techniques and ingredients. Explore your culinary skills as you whip up this crowd-pleasing delight, sure to impress your guests and tantalize your taste buds!

Now, are you ready to dive into the full recipe for your next Thai culinary adventure?

Ingredients for Thai Red Curry with Chicken

Essential ingredients for authentic flavor

To create the perfect Thai Red Curry with Chicken, using the right ingredients is crucial. Start with about 5 to 6 tablespoons of Thai Red Curry Paste; if you can find the Maesri brand, that’s a great choice! The base of your curry will also require 3 tablespoons of vegetable oil for sautéing, 1 cup of low-sodium chicken broth, and 400 ml of full-fat coconut milk to bring in that creamy richness. Don’t forget the 6 kaffir lime leaves for a lovely citrus hint, and 2 teaspoons of fish sauce to enhance the umami flavor. You’ll also want 350g of chicken thighs cut into bite-sized pieces, along with veggies like 150g of pumpkin and 120g of green beans for a delightful texture.

Optional ingredients for freshening up store-bought paste

If you’re using store-bought curry paste, elevate its flavor by adding 2 minced garlic cloves, 2 teaspoons of freshly grated ginger, and 1 tablespoon of lemongrass paste. These ingredients not only boost freshness but also add depth to your curry, making it taste more homemade. A touch of sugar can also balance the flavors beautifully.

Discover more about the rich flavors of Thai cuisine through resources like Serious Eats or Thai Food Master.

Preparing Thai Red Curry with Chicken

Making a delicious Thai Red Curry with Chicken doesn’t have to be a daunting task. In just a few steps, you can create a dish bursting with flavor. Let’s dive in!

Gather and prepare all ingredients

Before you start cooking, it’s essential to gather and prep your ingredients. Here’s a quick checklist:

Thai Red Curry Paste: You can choose either store-bought (5-6 tablespoons of Maesri is a popular choice) or make your own from scratch.
Extras for store-bought paste: Minced garlic, fresh ginger, and lemongrass paste will elevate the flavor.
Curry ingredients: Vegetable oil, chicken broth, coconut milk, kaffir lime leaves, sugar, fish sauce, chicken thighs (cut into thin slices), pumpkin or butternut squash, green beans, and fresh Thai basil leaves.

Tip: Preparing all your ingredients in advance not only helps the cooking process flow smoothly but also ensures you won’t miss any vital components. Pro tip: have your jasmine rice on the stove so it's ready to serve alongside.

Heat oil and cook the curry paste

In a heavy-based skillet, heat about three tablespoons of vegetable oil over medium-high heat. Once the oil is shimmering, it’s time to add your Thai Red Curry Paste and any garlic, ginger, or lemongrass if you’re using store-bought. Cook it for about two minutes, stirring frequently. This step helps to really activate the flavors and creates a wonderful aroma—trust me, your kitchen will smell incredible!

Incorporate chicken broth and coconut milk

After your paste has cooked down, it’s time to add one cup of low-sodium chicken broth. Stir to dissolve the paste, allowing it to simmer for about three minutes. You want to reduce the liquid by half. This intensifies the flavors, making your Thai Red Curry with Chicken more robust. Next, slowly pour in the 400 ml of full-fat coconut milk, along with the kaffir lime leaves, sugar, and fish sauce—stir well!

Add chicken and simmer for perfect texture

Now, it’s time for the star of the show: the chicken. Add your sliced chicken thighs to the mixture, making sure they’re spread out evenly in the pan. Bring everything to a simmer, then reduce the heat to medium. Let it simmer away for about 8–10 minutes until the chicken is cooked through and tender, and the sauce thickens to your liking. Feel free to adjust the seasoning with more fish sauce or sugar based on your taste!

Stir in vegetables and finish cooking

Finally, toss in your pumpkin (or butternut squash) and green beans. Stir everything together and cook for an additional three minutes until the vegetables are just tender but still have some bite. The last touch? Remove from heat and stir in a handful of fresh Thai basil leaves. This adds a fragrant herbal note that’s signature to Thai cuisine.

Serve your Thai Red Curry with Chicken hot over fluffy jasmine rice, and don’t forget to garnish with fresh coriander and chili slices if you like a bit of heat. Enjoy your culinary masterpiece!

Variations on Thai Red Curry with Chicken

Vegetarian Thai Red Curry Options

If you're looking to create a meatless version of Thai Red Curry with Chicken, there are plenty of delicious alternatives! Swap out the chicken for hearty vegetables like sweet potatoes, bell peppers, or mushrooms, which absorb the vibrant flavors beautifully. You can also add tofu for a protein boost and a satisfying texture. Don’t forget to check out this guide on tofu for tips on how to prepare it perfectly.

Alternative Proteins for Non-Chicken Versions

Not a fan of chicken? No worries! You can easily substitute it with shrimp, beef, or even turkey for a unique twist. Just remember, if you’re going with shrimp, add it later in the cooking process to avoid overcooking. Variations with chicken ham or even plant-based chicken products can also bring an exciting flavor to your curry while keeping it light. This flexibility ensures everyone can enjoy Thai Red Curry their own way!

Cooking Tips and Notes for Thai Red Curry with Chicken

Adjusting Spice Levels to Your Taste

When making your Thai Red Curry with Chicken, the spice level can be tailored to your preference. If you're using store-bought curry paste, start with 5 tablespoons for a milder flavor, gradually adding more until it reaches your desired heat. Remember, different brands can vary significantly in spiciness! A clever tip? Pair your curry with a side of jasmine rice, which can help balance out the heat.

Importance of Using Fresh Ingredients

Fresh ingredients are crucial for authentic flavor in your Thai Red Curry with Chicken. To enhance the taste of your dish, use fresh herbs, vibrant vegetables, and high-quality coconut milk. For example, fresh kaffir lime leaves impart a unique citrusy aroma that dried leaves just can’t match. Plus, fresh produce not only adds depth to your dish but also boosts its nutritional value. If you're intrigued by fresh ingredients, check out local farmers' markets for the best quality!

Serving Suggestions for Thai Red Curry with Chicken

Pairing with Jasmine Rice

To truly enhance your Thai Red Curry with Chicken, serve it over a bed of fluffy jasmine rice. This aromatic rice complements the rich, creamy curry and helps balance the dish’s spices. Plus, the rice absorbs the delightful sauce, ensuring every bite is packed with flavor. If you're in the mood for something a bit different, try coconut rice for an added twist!

Garnishes That Elevate the Dish

Garnishing your curry can transform it from simple to spectacular! Fresh red chili slices bring a pop of color and a little heat, while a sprinkle of chopped cilantro adds a refreshing touch. Don't forget a few Thai basil leaves for that unique anise-like flavor that ties everything together. For more tips on garnishing, check out this culinary guide!

Time Breakdown for Thai Red Curry with Chicken

Getting dinner on the table doesn’t have to be a daunting task! Here’s a handy breakdown to help you plan the preparation of your Thai Red Curry with Chicken.

Preparation time

Just 5 minutes to gather your ingredients and get everything ready.

Cooking time

The magic happens in about 20 minutes as the flavors meld beautifully.

Total time

In a quick 25 minutes, you’ll have a delicious, restaurant-quality dish that’ll impress anyone at your table!

For more details on how to prepare this delightful curry, check out the full recipe on Serious Eats or BBC Good Food for inspiration!

Nutritional Facts for Thai Red Curry with Chicken

Calories per serving

Each serving of this delightful Thai Red Curry with Chicken contains approximately 530 calories. This makes it a satisfying choice for a main course, perfect for refueling after a busy day.

Key nutrients included

Packed with nutrition, this dish features:

Protein: Lean chicken thighs provide a hearty dose of protein.
Healthy fats: Full-fat coconut milk offers healthy fats, aiding in nutrient absorption.
Vitamins and minerals: Ingredients like green beans and pumpkin contribute essential vitamins A and C, promoting overall health.

For a deeper dive into the health benefits of coconut milk, you can explore this article. Enjoy your culinary adventure!

FAQs about Thai Red Curry with Chicken

Can I make Thai red curry ahead of time?

Absolutely! In fact, making your Thai Red Curry with Chicken ahead of time can enhance the flavors as they meld together. Simply follow the recipe, let it cool, and store it in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it up on the stove or in the microwave, adding a splash of coconut milk if it thickens.

What can I substitute for chicken in this recipe?

If you're looking for a meat alternative, you can use tofu for a vegetarian option, or even shrimp for a seafood twist. Both options will work beautifully with the Thai Red Curry sauce. Just adjust the cooking times slightly; shrimp cooks quicker than chicken, while tofu will soak up all the rich flavors delightfully!

How do I store leftover Thai red curry?

To store any leftovers, simply let the curry cool down to room temperature, then keep it in an airtight container in the fridge for up to 4 days. If you're looking to keep it longer, consider freezing it for up to 3 months. Just make sure to portion it out, so it’s easy to reheat later on! For more tips on storing your curry, check out this guide on food storage.

Conclusion on Thai Red Curry with Chicken

In conclusion, Thai Red Curry with Chicken is a delightful dish that bursts with flavors, perfect for any occasion. Its balance of spice and sweetness makes it a crowd-pleaser. Whip up this recipe to impress family and friends, and enjoy the warm, comforting taste of Thailand from your kitchen!