Recipes of the World - Thai Red Curry with Chicken

Today I got to the Far East for my daily recipe. I don't know many people who don't appreciate Thai cooking - so here is a personal favourite - Thai Red Curry with Chicken.

Thai Red Curry with Chicken and Rice Recipe

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

For the Curry:

2 tablespoons vegetable oil (e.g., coconut or canola oil)
3 tablespoons Thai red curry paste (adjust to taste)
400ml (13.5 oz) coconut milk (full-fat for creamier curry)
500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium carrot, julienned or sliced thin
1 small zucchini, sliced into half-moons
1 cup bamboo shoots (optional)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 teaspoon sugar
1-2 teaspoons lime juice (to taste)
5-6 fresh Thai basil leaves (or regular basil)
2-3 kaffir lime leaves (optional, finely chopped or torn)
1-2 red chilies, thinly sliced (optional, for heat)

For the Rice:

2 cups jasmine rice
3 cups water or chicken broth
Pinch of salt

Garnishes:

Fresh cilantro leaves
Extra Thai basil
Lime wedges

Instructions

Cook the Rice:

Rinse jasmine rice in cold water until the water runs clear.
Combine rice, water (or chicken broth), and a pinch of salt in a saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes.
Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Prepare the Curry Base:

Heat the oil in a large skillet or wok over medium heat.
Add the Thai red curry paste and sauté for 1-2 minutes until fragrant. Stir continuously to avoid burning.

Add Coconut Milk and Chicken:

Gradually pour in the coconut milk while stirring to dissolve the curry paste completely.
Add the chicken pieces and simmer for 6-8 minutes, or until the chicken is nearly cooked through.

Add Vegetables:

Add the bell peppers, carrot, zucchini, and bamboo shoots (if using). Simmer for another 5-7 minutes, or until the vegetables are tender but still crisp.

Season the Curry:

Stir in the fish sauce, sugar, and lime juice. Taste and adjust seasoning as needed (e.g., more fish sauce for saltiness or lime juice for tang).

Finish with Herbs:

Add Thai basil leaves, kaffir lime leaves (if using), and sliced chilies. Let the curry simmer for 1 more minute to release the flavors.

Serve:

Spoon the curry over the cooked jasmine rice and garnish with fresh cilantro, extra Thai basil, and lime wedges.

Expert Tips for Success

Choose Quality Curry Paste: Authentic Thai brands like Mae Ploy or Maesri provide robust flavors. If it’s too spicy, reduce the paste and balance with coconut milk.
Fresh Ingredients Matter: Use fresh herbs (basil, lime leaves, cilantro) for a vibrant finish. Avoid dried alternatives.
Control Heat: Start with less curry paste if you're sensitive to spice, and add sliced chilies or chili oil later if desired.
Don't Skip Fish Sauce: It adds umami depth. If unavailable, use soy sauce, but expect a slightly different profile.
Avoid Boiling Coconut Milk: High heat can cause it to separate. Simmer gently for a creamy, smooth curry.
Customizable Veggies: Swap or add veggies like green beans, snap peas, or mushrooms to suit your preference.
Prep Ingredients Ahead: Thai curries cook quickly, so have everything chopped and ready before starting.

And enjoy....

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