Thai Red Curry With Chicken Recipe

Name: Thai Red Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None For the Thai Red Curry Paste (makes enough for 2 curry recipes); 1 stem fresh lemongrass, trimmed and thinly sliced; 3 cloves garlic, peeled and chopped; 7-10 None red chilies, seeded and chopped; 2 in piece fresh ginger, peeled and chopped; 6 None shallots, peeled and chopped; 1 1/2 tsp Thai shrimp paste; None None Finely grated zest of 1 lime; 2 tsp paprika; None None Seeds from 2 cardamom pods; 1/2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/4 tsp ground turmeric; 1 pinch ground cinnamon; None None For the Chicken Curry; 1 lb skinless chicken breasts; 1 None (15-oz) can coconut milk (do not shake can); 4 tbsp vegetable oil; 1/2 None quantity Thai red curry paste; 1 tsp light brown sugar; 1/2-1 tbsp Thai fish sauce or salt to taste; None None Deep-fried basil leaves and thinly sliced red chile, to garnish; None None Jasmine rice, to serve

Servings: persons

None None For the Thai Red Curry Paste (makes enough for 2 curry recipes)
1 stem fresh lemongrass, trimmed and thinly sliced
3 cloves garlic, peeled and chopped
7-10 None red chilies, seeded and chopped
2 in piece fresh ginger, peeled and chopped
6 None shallots, peeled and chopped
1 1/2 tsp Thai shrimp paste
None None Finely grated zest of 1 lime
2 tsp paprika
None None Seeds from 2 cardamom pods
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp ground turmeric
1 pinch ground cinnamon
None None For the Chicken Curry
1 lb skinless chicken breasts
1 None (15-oz) can coconut milk (do not shake can)
4 tbsp vegetable oil
1/2 None quantity Thai red curry paste
1 tsp light brown sugar
1/2-1 tbsp Thai fish sauce or salt to taste
None None Deep-fried basil leaves and thinly sliced red chile, to garnish
None None Jasmine rice, to serve

1
To make the curry paste, place the lemongrass, garlic, chilis, ginger, shallots, shrimp paste, lime zest, and spices in a food processor with 1/2 tsp salt and 6 tbsp cold water. Blend to a smooth paste, scraping down the sides of the bowl as necessary.
2
To make the chicken curry, cut the chicken into chunks. Skim 4 tbsp thick cream from the top of the coconut milk. Set aside. Pour the rest into a pan; stir until smooth. Add the chicken. Simmer very gently for 5-7 minutes until cooked. Do not boil.
3
Place oil and reserved coconut cream in a separate pan. Bring to a boil over a medium-high heat. Add the Thai red curry paste. Stir-fry until the oil has separated from the paste. Stir in the sugar and the Thai fish sauce.
4
Add the chicken and coconut milk to the pan . Simmer the mixture gently for 1 minute. Spoon into a warm dish. Top with the deep-fried basil leaves and thinly sliced red chili. Serve with freshly cooked jasmine rice.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: None None For the Thai Red Curry Paste (makes enough for 2 curry recipes), 1 stem fresh lemongrass, trimmed and thinly sliced, 3 cloves garlic, peeled and chopped, 7-10 None red chilies, seeded and chopped, and more.

Yes, Thai Red Curry With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry With Chicken

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