Red chicken curry
Red chicken curry features tender chicken thighs simmered in a rich coconut milk sauce, enhanced with curry paste, fish sauce, and fresh vegetables. This aromatic Thai-inspired dish offers a delightful balance of creamy, spicy, and savory flavors.
Cook time 15 min
Prep time 70 min
Ingredients:
1 tbsp curry paste6 chicken thighs
1 tbsp olive oil
2 cups coconut milk
2 tbsp fish sauce
2 tsp brown sugar
2 red hot chili peppers
1 cup green beans
Red chicken curry is a flavorful and aromatic dish that brings the rich tastes of Thai cuisine to your kitchen. Combining tender chicken thighs, creamy coconut milk, and a blend of spices and vegetables, this dish is perfect for anyone looking to spice up their dinner routine. Follow this recipe to create a delicious and satisfying meal that pairs well with steamed rice or noodles.
Instructions:
- Begin by cutting the chicken thighs into bite-sized pieces.
- Finely slice the red hot chili peppers.
- Trim the green beans and cut them into 2-inch pieces.
- Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
- Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add 1 tablespoon of curry paste. Cook it for 1 minute, stirring constantly, until it becomes fragrant.
- Gradually pour in the 2 cups of coconut milk while continuing to stir the curry paste until well combined and smooth.
- Stir in 2 tablespoons of fish sauce and 2 teaspoons of brown sugar. Mix well to ensure the flavors are evenly distributed.
- Return the browned chicken pieces to the pan with the curry sauce.
- Add the sliced red hot chili peppers and green beans to the mix.
- Bring the curry to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through and the green beans are tender.
- Taste the curry and adjust the seasoning if necessary. You can add more fish sauce for saltiness or more sugar for sweetness according to your preference.
- Once the curry is ready, remove it from heat.
- Serve the red chicken curry hot over steamed rice or with your favorite accompaniments.
And there you have it—a delectable red chicken curry that's both comforting and packed with flavor. This dish is ideal for a cozy night in or even for impressing guests with your culinary skills. Enjoy your meal with a side of rice or naan to soak up the delicious sauce.
Red chicken curry FAQ:
You should simmer the red chicken curry for about 15-20 minutes. This allows the chicken to cook through completely and the green beans to become tender.
If you don't have curry paste, you can use a combination of spices such as ground coriander, ground cumin, and turmeric. However, the flavor will differ from the original recipe.
Store leftover red chicken curry in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just make sure to thaw it in the refrigerator before reheating.
The chicken is done when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. It should be tender and fully cooked through.
Yes, you can substitute green beans with other vegetables such as bell peppers, broccoli, or snap peas. Adjust cooking times accordingly for the specific vegetables you choose.
Cooking Tips:
- For a spicier curry, add extra red chili peppers or a pinch of red pepper flakes.
- You can use chicken breast instead of thighs if you prefer leaner meat. Just be aware that thighs provide a richer flavor and tend to stay juicier during cooking.
- Feel free to add other vegetables such as bell peppers, carrots, or bamboo shoots to make the dish more colorful and nutritious.
- If you find the curry too thick, you can add a bit of chicken broth or water to reach your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as the flavors meld.
Nutrition Facts
4 ServingsCalories 630kcal
Protein 30g
Carbohydrates 14g
Fiber 4.38g
Sugar 8g
Fat 54g
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