Living in Singapore provided me with the incredible opportunity to explore the diverse culinary delights of South Asia. Among the plethora of flavors, Thai cuisine holds a special place in my heart, and one dish, in particular, stole the spotlight – the delectable Thai red curry. Its creamy coconut base and spicy kick create a symphony of flavors that will make your taste buds dance, while the lime and cilantro add a burst of freshness. To put it simply, it’s a heavenly experience.
My love for Thai food led me to the Blue Elephant cooking school in 2011, where I immersed myself in a one-day course. Witnessing the creation of authentic curry was a joy, and with the knowledge gained, I began practicing whenever I could source fresh spices.
However, upon relocating to Europe, I faced the challenge of finding the same fresh ingredients that once adorned my kitchen – lime leaves, lemongrass, galangal, and shrimp paste became elusive. Undeterred, I adapted my approach and started using jarred curry paste available at the local supermarket. To my delight, the results were just as satisfying. Additionally, the accessibility of coconut milk/cream in recent years has made crafting European-style Thai curry at home a breeze.
Discover the Thai curry paste
If you’re curious about the curry paste I personally use at home, check out our Spice List on the website here. It’s a curated collection of the spices and ingredients I love to use in my kitchen.
Now, let me share with you a delightful creation that graces our dinner table – a creamy Thai chicken curry that’s not only tasty but also incredibly easy to make.
Thai red Chicken curry
Ingredients
- 400 grams Chicken breast
- 1 tbsp corn starch
- 1 tbsp oil for marinade
- 1 onion thinly sliced
- 1 red bell pepper sliced
- 1 carrot think sliced
- half head broccoli
- 1 can 400ml coconut milk
- 2-3 tablespoons Thai red curry paste adjust to taste
- 2-3 dried lime leaves can skip if you don't have
- 2 cloves garlic
- 1 tsp fish sauce or half block of shrimp broth
- 1 tablespoon brown sugar can skip
- Fresh cilantro and lime wedges for garnish
Instructions
- Thinly slice the chicken breast , add a pinch of salk and coat it with cornstarch. Mix well.Add a tablespoon of oil, ensuring each piece is well-coated. Set aside.
- Cut your preferred vegetables. Mushrooms, chouchou, and cauliflowers are excellent choices in addition to those listed in the recipe
- Heat a tablespoon of oil in a pan. Fry the chicken until cooked, then set it aside.
- In the same pan, add more oil and fry the vegetables for about 5 minutes or until slightly cooked. Remove from the pan.
- In the same pan, heat another tablespoon of oil. Add dried lime leaves (if using) and minced garlic. Fry until fragrant.Ensure the stove is set to low heat, then add Thai chili paste. Fry until the oil turns red.Add shrimp broth and fry a little.
- Pour in coconut milk, turn up the heat, and stir until the curry paste is well combined with the coconut milk.
- Add the cooked chicken and vegetables, simmer for 5 minutes or until the sauce thickens.
- Turn off the heat and garnish with fresh coriander.Now, your quick and easy Thai Chicken Curry is ready to serve! Enjoy the explosion of flavors and the delightful textures that make this dish a standout in your culinary repertoire.
Video
Notes
- In Step 1, it’s crucial not to skip the corn starch and oil duo! Corn starch imparts a soft texture to the chicken, while the oil seals in moisture, ensuring your chicken stays succulent after cooking.
- Choose a full fat coconut milk, it makes your curry more creamy. I am using 20% fat coconut milk.
- Don’t forget to elevate the flavor by adding a lime wedge when serving.
- For a deeper dive into the ingredients used, explore our Spice List on the website [here]. Uncover the secrets to enhancing your culinary creations!”
