Craving an explosion of flavor? Dive into the vibrant world of Thai Red Curry with Chicken, a dish that perfectly balances creamy coconut milk, tender chicken, and a symphony of aromatic spices.
Let's unlock the secrets to crafting this restaurant-worthy meal in your own kitchen, starting with the essential question: What exactly *is* Thai Red Curry?
What Is Thai Red Curry?
I'm going to tell you that Thai Red Curry is a flavorful and vibrant dish that's super popular in Thai cuisine—think of it as a spicy hug in a bowl! It's like a party in your mouth, but a really well-organized party!
What makes it so special, you ask? Well, it's all about the beautiful balance of flavors: spicy, sweet, savory, and a little bit tangy. The red curry paste? That's where the magic happens! It's the heart and soul of the dish, giving it that characteristic heat and depth.
This curry is quite versatile, too. You can enjoy it with rice—jasmine rice is my fave—or noodles. Plus, you can load it up with all sorts of veggies and your choice of protein. It's like a blank canvas for your culinary creativity! So easy, that my cat could probably make it…okay, maybe not, but it's close!
Ingredients
Okay, let's talk ingredients—because without them, we're just standing in the kitchen, right? For my Pad See Ew, you'll need 200g of wide, dried rice noodles – look for Pad Thai noodles if you can't find Sen Yai.
Next, let's mix up the sauce! Grab 2 tsp of dark soy sauce (trust me, it's worth it!), 1 1/2 tbsp of oyster sauce, 1 tbsp of light soy sauce (or all-purpose), 2 tsp of white vinegar, and 2 tsp of sugar. Mix it all until the sugar disappears!
For the stir-fry part: you'll need 3 tbsp of peanut or vegetable oil—separated, please; 2 finely chopped garlic cloves; 1 cup of sliced chicken thighs (about 150g); 1 large egg, and 4 stems of Chinese broccoli. Don't forget those greens! You're set!
Instructions
Now that we've got our amazing lineup of ingredients prepped and ready to go, let's plunge into the fun part—cooking this awesome Pad See Ew! First, I'm gonna heat a tablespoon of oil in a big ole wok over high heat. I'll toss in the garlic, cook it for fifteen seconds, then add the chicken! I'll cook the chicken 'til it's mostly white.
Next, I'm throwin' in the Chinese broccoli stems and cook 'em until the chicken's nearly done. Then I'm add the leaves and cook 'em until they wilt. Now, I'll push everything to the side, crack in the egg, and scramble it!
I'm taking everything out—broccoli, chicken, and egg! Clean that wok, quick. I'll heat two tablespoons of oil 'til smokin' hot. In goes the noodles and sauce. I'll toss as little as possible to caramelise those noodles! Finally, I add the chicken mixture back and toss them all together, and serve!
Helpful Hints
We've cooked up a storm, haven't we? Now, here are a few pointers to make your Thai Red Curry with Chicken the best it can be.
Don't skip the fish sauce—it's the umami bomb! And remember, brown the chicken well. That's where the flavor lives, my friend.
Taste as you go! Adjust the sweetness and spiciness to your liking. Feel free to add a squeeze of lime at the end—brightens everything up.
Coconut milk is the base, but buy full-fat. Trust me, it makes a difference. Want even more flavor? Toast your spices (cumin, coriander) before grinding them. Many people use turmeric in Thai cooking like in Gai Yang recipes, to add color and depth.
Add vegetables like bell peppers or bamboo shoots–they pair perfectly! Finally, garnish with fresh basil and a sprinkle of chili flakes if you crave heat! Enjoy!
Short Recipe Version
Thai Red Curry With Chicken (Concise Recipe)
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 1.5 lbs chicken breast, cubed
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 (14 oz) can coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1/2 cup chicken broth
- 1 lime, juiced
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned.
- Add onion and bell pepper and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Stir in red curry paste and cook for 1 minute, until fragrant.
- Pour in coconut milk, chicken broth, fish sauce, soy sauce and brown sugar. Bring to a simmer.
- Reduce heat and simmer for 15 minutes, or until chicken is cooked through and sauce has thickened.
- Stir in lime juice. Garnish with fresh cilantro and serve over rice.
Nutrition Information (Per Serving – Estimated):
- Calories: 450
- Protein: 40g
- Fat: 25g
- Carbohydrates: 15g