Red chicken curry
This red chicken curry combines tender chicken thighs with a rich coconut milk sauce and the spiciness of red curry paste, enhanced by red peppers and spinach. It’s an easy, wholesome dish perfect for a satisfying meal any night of the week.
Cook time 20 min
Prep time 5 min
Ingredients:
6 chicken thighs2 red peppers
1/3 cup curry paste
2 cups coconut milk
3 cups spinach
Red chicken curry is a delicious, fragrant dish that perfectly combines the creamy richness of coconut milk with the spicy kick of red curry paste. This recipe features succulent chicken thighs, vibrant red peppers, and nutrient-packed spinach, making it both a wholesome and flavorsome meal. Whether you're a seasoned chef or a home cook looking to spice things up, this dish is sure to impress.
Instructions:
- Rinse the chicken thighs under cold water and pat them dry with a paper towel.
- Cut the chicken thighs into bite-sized pieces.
- Wash the red peppers, remove the seeds, and slice them into thin strips.
- Rinse the spinach and set it aside to dry.
- In a large pan or wok, heat a splash of oil over medium-high heat.
- Add the chicken thighs and cook for about 5-7 minutes, stirring occasionally, until the meat is lightly browned on all sides.
- Reduce the heat to medium and add the red curry paste to the pan. Stir well to coat the chicken evenly with the paste.
- Add the sliced red peppers and cook for another 2-3 minutes, or until the peppers begin to soften.
- Pour in the coconut milk, stirring well to combine with the curry paste and vegetables.
- Bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the chicken is cooked through and the peppers are tender.
- Add the spinach to the pan and stir it into the curry. Cook for an additional 3-4 minutes, or until the spinach is wilted and tender.
- Taste the curry and adjust the seasoning, adding salt, pepper, or a dash of fish sauce to taste if desired.
- Serve the red chicken curry over steamed jasmine rice or with warm naan bread.
Creating a homemade red chicken curry is a fulfilling culinary experience that results in a heartwarming meal packed with flavor. With just a few key ingredients and some helpful tips, you can easily bring this exotic dish to your dining table. Enjoy the delightful harmony of spices and creamy textures that will leave your taste buds craving more!
Red chicken curry FAQ:
The total cooking time for Red Chicken Curry is approximately 30-35 minutes. This includes about 5-7 minutes to cook the chicken, 2-3 minutes for adding the vegetables, and 10-15 minutes for simmering with coconut milk.
The chicken is fully cooked when its internal temperature reaches 165°F (75°C) and the meat is no longer pink. You can also check by cutting a piece and ensuring that the juices run clear.
Yes, leftover Red Chicken Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
You can substitute chicken breasts or tofu for a vegetarian option. If using chicken breasts, adjust the cooking time as they may cook faster than thighs.
Red curry paste is preferred for this recipe, as it provides the characteristic flavor. If unavailable, you can use yellow curry paste, but this will alter the taste slightly.
Tips:
- Tip 1: To enhance the flavor, marinate the chicken thighs in a bit of the curry paste and some salt for at least 30 minutes before cooking.
- Tip 2: For a richer taste, use full-fat coconut milk.
- Tip 3: When cooking the spinach, add it at the very end to preserve its bright color and nutrients.
- Tip 4: Adjust the amount of curry paste based on your heat preference. Start with less if you prefer a milder flavor and add more as needed.
- Tip 5: Serve this curry with jasmine rice or naan bread to soak up the delicious sauce.
Nutrition per serving
4 ServingsCalories 610kcal
Protein 27g
Carbohydrates 10g
Fiber 3.73g
Sugar 6g
Fat 55g
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