Weeknight Lifesavers : Easy Thai Red Chicken Curry Recipe

The recipe for Thai red curry that I am going to share with you today is the easiest and most delicious dish you can bring together in under 30 minutes, including prep time. It is one of my go-to dishes to cook in a hurry so I always keep the ingredients handy. Kaffir lime leaves combined with store bought red curry paste gives this dish an authentic fragrant flavor that will leave you wanting more!

Yield : Serves 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Thai Red Chicken Curry

The ingredients might sound a bit exotic if you are not used to them, but I can usually find everything I need in my local Countdown/ Woolworths.

Ingredients

Chicken breast - 0.5 LB sliced thin*
Carrots - 2 large, sliced diagonally
Bamboo shoots - 1 cup
Onions - 0.5 chopped
Garlic - 2-3 cloves chopped fine
Red curry paste -2-3 Tablespoons
Fish sauce - 1-2 teaspoons
Kaffir lime leaves - 4-5 leaves, chiffonade**
Coconut Milk / Cream - 1 can
Palm sugar or Brown sugar - 1 tsp
Basil leaves - a small bunch, leaves torn (optional)
Salt
oil - 1 tablespoon

* Slice the chicken as thin as you can. Partially frozen chicken is easier to slice.
** You can use lemongrass if you don't have lime leaves. You will find packets of frozen kaffir lime leaves in asian grocery stores that last in your freezer forever. They thaw out in under a minute and still retain their flavor!

A quick glance at the ingredients:

(Yes, that's homebrand coconut cream. Now don't get all snooty with me!)

(Slice the chicken nice and thin)

(Kaffir lime leaves, chiffonade: Cut and discard the thick stock from the center of the leaves, roll them and with a pair of kitchen shears slice them into thin ribbons)

Now let's get started!

Method

• Heat oil in a deep pan. Saute the onions. Once translucent, add the garlic, red curry paste and fish sauce.

• Add the kaffir lime leaves and give this a mixture a stir to keep it from sticking to the pan.

• Now add the sliced carrots and bamboo shoots and stir to combine with the curry paste. Cook this for about 3-4 minutes. Don't cook this for too long, you don't want the carrots to become too soft.

• Now add the coconut cream and sugar and bring to a boil.

• Once boiling, add the sliced chicken and stir it in the curry. 

• Once the chicken is added, you don't want to cook this for too long, only about 4-5 minutes when you can see that the chicken is not pink anymore. This will happen fairly quick since the curry base is already boiling and the chicken is sliced really thin.

• Garnish with basil leaves (if using) and serve over steamed rice.

2 comments LABELS: Asian, Poultry, Thai, Weeknight Lifesavers