Thai red Chicken curry
Experience the ease of crafting a delicious Thai Chicken Curry with our simple and flavorful recipe. Thinly sliced chicken, a blend of vibrant vegetables and creamy coconut milk come together to create a culinary masterpiece. Let's dive into the easy steps and make this aromatic curry a staple at your dinner table.
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!"