Authentic Thai Red Curry Chicken Delight
This delectable Thai Red Curry Chicken is a perfect marriage of vibrant flavors and tender chicken, ensuring a delightful dining experience. While Thai recipes can often appear daunting due to their ingredient lists, this recipe focuses on simplicity without compromising on taste. Using readily available ingredients, you’ll create a luscious curry that has just the right amount of heat and sweetness. Savor the creaminess of coconut milk combined with aromatic spices, served over fluffy steamed rice. Experience the essence of Thai cuisine right in your kitchen!
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Boneless skinless chicken breasts
2 - 2 1/2 lbs (Trimmed and cut into bite-sized pieces)
Thai red curry paste
1 tablespoon (None)
Coconut milk (unsweetened)
1 (13-ounce) can (None)
Olive oil
2 tablespoons (None)
Sugar
1/4-1/2 teaspoon (To taste)
Instructions
1
Begin by thoroughly washing the chicken breasts under cold running water. Pat them dry with paper towels.
2
Carefully trim away any tendon strings from the chicken and cut the breasts into bite-sized pieces for even cooking.
3
Generously season the chicken pieces with salt and pepper to enhance their flavor.
4
In a large sauté pan or skillet with a tight-fitting lid, heat the olive oil over medium-high heat.
5
Add the chicken pieces in batches, ensuring not to overcrowd the pan. Sear them until they are beautifully browned on all sides, about 5-7 minutes.
6
Once browned, reduce the heat to medium and introduce the Thai red curry paste, stirring for about a minute until fragrant.
7
Pour in the coconut milk, stirring well to combine, and scrape up any browned bits from the bottom of the pan.
8
Cover the pan and let it simmer gently for approximately 20 minutes, allowing the flavors to meld.
9
Check the consistency of the curry; if thicker sauce is desired, continue to simmer for a few more minutes, ensuring the coconut milk does not reduce too much.
10
After the chicken is cooked through, remove the pan from heat and allow it to cool slightly—about 1 to 2 minutes—before mixing in the sugar to balance the flavors.
11
Serve this vibrant Thai Red Curry Chicken over bowls of steamed rice, garnishing if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this Thai Red Curry?
The recipe uses boneless skinless chicken breasts.
How much chicken is required for this recipe?
You will need between 2 and 2 1/2 lbs of chicken breasts.
What type of curry paste is used?
This recipe specifically calls for Thai red curry paste.
How much curry paste should I add?
The recipe calls for 1 tablespoon of Thai red curry paste.
What kind of coconut milk is needed?
Use one 13-ounce can of unsweetened coconut milk.
How do I prepare the chicken before cooking?
Wash and dry the chicken, trim away tendon strings, and cut it into bite-sized pieces.
What oil is recommended for searing the chicken?
The recipe recommends using 2 tablespoons of olive oil.
How long should I sear the chicken?
The chicken should be seared for about 5-7 minutes until beautifully browned on all sides.
What is the simmering time for the curry?
The curry should simmer gently for approximately 20 minutes once the coconut milk is added.
Should the pan be covered while simmering?
Yes, use a tight-fitting lid while simmering the curry.
What should I do if the sauce is too thin?
Continue to simmer for a few more minutes to reach your desired thickness, ensuring it does not reduce too much.
When should I add the sugar?
Add the sugar after removing the pan from heat and allowing it to cool slightly for 1 to 2 minutes.
How much sugar is used in the recipe?
The recipe suggests 1/4 to 1/2 teaspoon of sugar, added to taste.
What is the best way to serve this Thai Red Curry Chicken?
It is best served over bowls of fluffy steamed rice.
Is this recipe considered spicy?
It is described as having just the right amount of heat, balanced by the sweetness of the sugar and creaminess of coconut milk.
Is this a quick recipe?
Yes, it is tagged as a quick recipe and an easy weeknight dinner.
How many ingredients are in this recipe?
There are 5 main ingredients listed: chicken, curry paste, coconut milk, olive oil, and sugar.
Do I need to season the chicken?
Yes, generously season the chicken pieces with salt and pepper before cooking.
Can I cook the chicken all at once?
It is recommended to sear the chicken in batches to avoid overcrowding the pan.
What heat setting should I use for searing?
Use medium-high heat for searing the chicken.
What heat setting should I use for simmering?
Reduce the heat to medium or low to maintain a gentle simmer.
How long do I cook the curry paste?
Stir the curry paste for about a minute until it becomes fragrant before adding coconut milk.
Does this recipe include vegetables?
The basic version focuses on simplicity with just chicken, but you could add vegetables if desired.
What is the flavor profile of this dish?
It features a marriage of vibrant, aromatic spices, creamy coconut milk, heat, and a touch of sweetness.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs can be used as a substitute for breasts.
Is this recipe authentic?
Yes, it is designed to capture the essence of authentic Thai cuisine using accessible ingredients.
What should I do with the browned bits in the pan?
Scrape up any browned bits from the bottom of the pan after adding the coconut milk to incorporate that flavor.
Should I wash the chicken under hot or cold water?
The instructions specify washing the chicken under cold running water.
Can this be considered comfort food?
Yes, 'comfort food' is one of the tags associated with this creamy curry recipe.
Is this a good recipe for beginners?
Absolutely, it focuses on simplicity and uses readily available ingredients to make Thai cooking less daunting.