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Thai Recipes: Thai Red Curry A Favorite Chicken Curry

Richard.Blaine's picture
Thai red curry is a very warming and comforting dish when there is cold weather outside. Actually Thai red curry is great anytime of year. It is one of my favorite Thai recipes. Try this recipe I know you will like it!
Ingredients
  Cooking oil 3 Tablespoon (Canola oil, peanut oil, safflower oil any one of these)
  Chicken breast 1 Pound, bite sized pieces
  Shrimp 1 Pound (black tiger prawns)
  Thai red curry paste 3 Tablespoon
  Brown onion 1 Medium, thinly sliced
  Bamboo shoots 14 Ounce, thinly sliced
  Garlic cloves 4 , chopped
  Coconut milk 14 Ounce (unsweetened)
  Chicken stock 1 Cup (16 tbs)
  Fish sauce 2 Tablespoon
  Minced ginger 2 Tablespoon
  Palm sugar/Brown sugar 2 Tablespoon
  Lemongrass stalk 2 Small
  Kaffir lime leaves/Bay leaves 2
  Red bell pepper 2 , thinly sliced
  Mushroom slices 2 Cup (32 tbs) (Shitake, straw, beech, shimeji, crimini any mushroom of your choice)
  Chopped basil 1 Cup (16 tbs) (Thai basil)
For serving
  Lime 1⁄2 , cut into quarters
  Basil leaves 1 Tablespoon
For garnish
  Courgette 1⁄4 , julienned
  Sesame oil To Taste (Optional)
Directions

MAKING
1. In a wok, heat oil and saute onion on medium high heat, add in ginger and garlic and stir for 5 minutes.
2. Put in Thai curry paste and little chicken stock, stir well to mix, and cook for 2 minutes.
3. Reduce the heat to medium low, pour in coconut milk and mix.
4. Add in remaining stock, and bring to a boil.
5. Lower the heat and allow to simmer, add in lemongrass, fish sauce, kaffir lime leaves and brown sugar and stir.
6. Raise the heat to medium high heat and bring to boil, add in the chicken and let it simmer for 10 minutes.
7. Put in the bamboo shoots, stir and add in mushroom leave it for 8 to 10 minutes.

FINALZING
8. Sprinkle in the Thai basil, stir for 2 minutes.
9. Lower the heat to low simmer and put in the prawns and cook for 2 minutes.

SERVING
10. Serve hot on a bed of rice, garnished with basil leaves, courgettes and drizzle with some sesame oil (if using).
11. Serve with lime wedges on side, to squeeze on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Spicy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Chicken
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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