Thai Red Curry Chicken

The Curries of South East Asia

Yields4 Servings
Prep Time20 minsCook Time10 mins

A Thai Red Curry Chicken is one of those dishes that work well any time of the year - in summer it's a fresh and light flavour that isn't too spice forward to have you sweating like a pig in heat and in winter, it's a creamy, soul rejuvenating comfort food that can warm even the most frigid of hearts.

If I'm in the mood for spice, but not in the mood for SPICE, this is my go-to. The red curry has less attitude that it's green counterpart, so it's the perfect path to a more mellow sauce. You can of course, heat things up as you see fit, by simply adding more dried chillies at the beginning of your paste or some fresh chillies sprinkled over at the end. Up to you!

I use a stick blender these days to make a paste - gone is the wide-eyed pestle and mortar enthusiasm of the early 2000s. I got laaaaazy living in the USA - I like my gadgets now so am all about the stick blender!

One note of caution about using a hand blender with chillies - Beware of splattering! I experienced a bit of paste 'backdraft' directly on my eyeball one time - I spent a good 20 minutes with my face in kitchen sink full of water - blinking like a frantic idiot. Consider that a friendly warning.

So, hope you enjoy my Thai Red Curry Chicken - let me know if you make it yourself and leave a comment below!

Ingredients

For the paste
1 lemongrass stalk (white part only, finely sliced)
5 dried red chillies
1 tsp minced galangal or ginger
1 kaffir lime leaf
4 stems of fresh coriander (washed and chopped - keep the leaves for garnish)
3 garlic cloves (chopped)
2 shallots (chopped)
½ tsp white pepper
1 tsp shrimp paste
½ tsp ground cumin
½ tsp ground coriander
2 tbsp paprika
For the curry
1 cooked chicken breast (cut into small pieces)
3 tbsp peanut oil
200 fresh mixed veg (broccoli, carrot, mini corn etc)
1 400g can coconut milk
1 tsp salt
2 tbsp fish sauce
½ tsp sugar

Directions

To make the paste
1

In a food processor, or using a pestle & mortar, blend the paste ingredients together to form a smooth paste. If you're using a pestle & mortar, add each fresh item separately in the order they're listed then stir in the powdered items. It's hard work, but no pain no gain etc.

To make the curry
2

Heat the oil in a wok, and over a medium heat and when hot, add the curry paste. Sizzle for 30 seconds, stirring to avoid sticking before adding 1/2 the coconut milk.

3

Let this bubble for 5 minuets to reduce, stirring regularly.

4

Add the remaining coconut milk, salt, fish sauce and sugar and stir well.

5

Tip in the vegetables and simmer for 2-3 minutes until just soft before adding the cooked chicken. Stir and remove from heat.

6

Squeeze over lime juice and test for salt/fish sauce - adjust as you see fit! I always serve mine with plenty of jasmine rice.

Ingredients

For the paste
 1 lemongrass stalk (white part only, finely sliced)
 5 dried red chillies
 1 tsp minced galangal or ginger
 1 kaffir lime leaf
 4 stems of fresh coriander (washed and chopped - keep the leaves for garnish)
 3 garlic cloves (chopped)
 2 shallots (chopped)
 ½ tsp white pepper
 1 tsp shrimp paste
 ½ tsp ground cumin
 ½ tsp ground coriander
 2 tbsp paprika
For the curry
 1 cooked chicken breast (cut into small pieces)
 3 tbsp peanut oil
 200 fresh mixed veg (broccoli, carrot, mini corn etc)
 1 400g can coconut milk
 1 tsp salt
 2 tbsp fish sauce
 ½ tsp sugar

Directions

To make the paste
1

In a food processor, or using a pestle & mortar, blend the paste ingredients together to form a smooth paste. If you're using a pestle & mortar, add each fresh item separately in the order they're listed then stir in the powdered items. It's hard work, but no pain no gain etc.

To make the curry
2

Heat the oil in a wok, and over a medium heat and when hot, add the curry paste. Sizzle for 30 seconds, stirring to avoid sticking before adding 1/2 the coconut milk.

3

Let this bubble for 5 minuets to reduce, stirring regularly.

4

Add the remaining coconut milk, salt, fish sauce and sugar and stir well.

5

Tip in the vegetables and simmer for 2-3 minutes until just soft before adding the cooked chicken. Stir and remove from heat.

6

Squeeze over lime juice and test for salt/fish sauce - adjust as you see fit! I always serve mine with plenty of jasmine rice.

Thai Red Curry Chicken

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