The Taste of Thailand at Home: Recreating Chicken Red Thai Curry
When you blend the aroma of Thai red curry paste with the vibrant colors of bell peppers along with textures of tender chicken, crispy vegetables, and creamy coconut milk you get restaurant-worthy Chicken Red Thai Curry. This recipe is all about exploring Thai flavors which are perfect for a delicious Friday dinner or relaxing weekend treat. Red Thai Curry is also called ‘Kaeng phet‘.
Ingredients:
- 500 gms Boneless Chicken (cut into strips)
- 3 tbsp Vegetable Oil (use as per your diet restrictions)
- 1 small size (40 gms) Onion – sliced 18 to 20 nos (25 gms)
- Garlic – finely chopped 1 tbsp (10 gms)
- Ginger – finely chopped
- 4 tbsp Thai Red Curry Paste.
- 60 gms Yellow Bell Pepper (cut into long strips)
- 60 gms Green Bell Pepper (cut into long strips)
- 60 gms Red Bell Pepper (cut into long strips)
- 1 tbsp Coriander Leaves Stems (cut into small pieces)
- ½ tsp Salt (or as per taste)
- 1½ tins (600 ml) Coconut Cream/Milk (can use any brand or homemade)
- 1 tbsp Fish Sauce (can use any brand)
- 1 tbsp Brown Sugar (you can use white sugar if you don’t have brown sugar)
- 3 to 4 tbsp Coriander Leaves (chopped)
- 10 gms Lemongrass stems (finely chopped)
The Art of Stir-Frying Thai Curry: A Step-by-Step Guide
- Setting up the Heat: Heat your wok or large pan over medium-high heat. Add the vegetable oil and swirl to coat the bottom. Once hot, add the sliced onions. Saute for 3-4 minutes until the onions soften and become translucent.
- The Aromatic Introduction: Introduce the finely minced ginger and garlic to the pan. Stir-fry for an additional minute, allowing their fragrant aroma to fill the kitchen.
- Magic of Lemongrass: This is a quintessential part of Thai curry. At this stage add the finely chopped lemongrass and stir well to let it blend with ginger garlic. Stir until lemongrass becomes fragrant. It usually takes 1-2 minutes to become fragrant.
- Tasty Thai Flavors: Add the red curry paste and stir-fry for a few minutes until the paste releases its vibrant color and intensifies the aroma. How do you know that your curry paste is ready for chicken? Well, you should start seeing oil from your curry paste around the pan. Don’t add the chicken until you see your Thai curry paste has started leaving oil around the pan.
- Searing the Chicken: Pour in the bite-sized chicken pieces. Increase the heat slightly and stir-fry the chicken for 5-7 minutes. In this step, your goal is to sear the chicken on all sides without fully cooking it through.
- Color Transformation: As the chicken browns, watch for a beautiful color change. The chicken pieces will transition from pink to a golden brown hue indicating your process of searing chicken is complete.
- Vegetable Symphony: Add the sliced yellow, green, and red peppers to the chicken and curry mixture. Stir-fry for 2-3 minutes, allowing the peppers to soften slightly while retaining their crispness.
- The Creamy Chemistry: Pour in the full-fat coconut cream. Stir gently to combine all the ingredients, ensuring they coat the chicken and vegetables evenly.
- The Power Flavor: Add the fish sauce and brown sugar. Stir to dissolve the sugar and allow the flavors to mix well.
- Simmering to Perfection: Reduce the heat to medium and simmer for 10-15 minutes. This allows the chicken to cook through completely and the flavors to fully develop.
- Taste and Adjust: Taste the curry. Add the salt as needed. Remember, fish sauce tastes salty so carefully adjust salt levels.
- The Finishing Touches: Turn off the heat. Add and stir the chopped fresh coriander leaves. This adds a freshness of green color to the dish.
- Presentation is Key: Spoon the vibrant red curry chicken onto serving plates. Garnish with additional chopped fresh coriander leaves and, if desired, a sprinkle of chopped red chilies for a touch of extra spice.
Serving Suggestions and Customization Tips for Thai Curry
- Noodles or Rice? This red Thai curry chicken can be eaten with both steamed white rice and cooked noodles. Choose your favorite base to taste the flavorful sauce.
- Spice It Up: This recipe is of a medium spice level, you can adjust the heat to your preference. Add more red curry to level up your spice game or you can serve with a side of chopped green chilies for those who like heat in their meals.
- Vegetable Variations: Be brave in experimenting with the vegetables. Broccoli, mushrooms, zucchini, or baby corn can be added with the bell peppers for additional flavor.
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