Description
Welcome, fellow food enthusiasts! If you’re a fan of flavorful and aromatic dishes, you’re in for a treat today. This article dives into the world ofThai Red Curry with Chicken, a perfect combination of tender chicken, fresh veggies, and a creamy coconut-based sauce that packs just the right amount of spice. In this guide, we will explore how to make thisThai Red Curry Recipeat home, step-by-step, while also providing tips, serving suggestions, and more to ensure that your Thai cooking experience is as smooth and enjoyable as possible. Whether you’re new to Thai cuisine or looking to elevate your home-cooked meals, this recipe is sure to become a favorite!
Ingredients
- Optional Substitutions:
Instructions
- Step 1:Sauté the AromaticsIn a large pan over medium heat, add the oil, followed by the ginger paste, minced garlic, and red curry paste. Stir the mixture for 2 to 3 minutes until fragrant and the paste starts to caramelize. This will release the essential oils and flavors, creating the base of your curry.
- Step 2:Add Liquids and SeasoningsPour in the coconut milk, fish sauce, lime juice, and brown sugar. Stir to combine, then bring the mixture to a gentle boil. At this stage, you can adjust the flavor by adding salt or extra red pepper flakes.
- Step 3:Cook the ChickenAdd the thinly sliced chicken thighs to the boiling mixture. Cook for about 8 minutes or until the chicken is fully cooked and tender. Be sure to stir occasionally to ensure even cooking.
- Step 4:Add VegetablesNext, add the sliced red bell pepper and chopped green beans. Cook for an additional 4 to 5 minutes until the vegetables are slightly tender but still vibrant in color.
- Step 5:Finish with Herbs and ThickeningStir in the Thai basil, chopped cilantro, and cornstarch slurry. Mix until the curry begins to thicken. If you prefer a thicker sauce, let it simmer for an extra 1 to 2 minutes.
- Step 6:Serve and Enjoy!Remove from heat and serve yourThai Red Curry with Chickenhot, over a bed of jasmine rice or noodles. Garnish with extra Thai basil or cilantro if desired.
Notes
Usefull-fat coconut milkfor a creamier texture. Light coconut milk will result in a thinner sauce.
If you prefer more spice, increase the amount ofred curry pasteor add a few slices of fresh red chili.
Make sure to add the vegetables toward the end of the cooking process to maintain their vibrant color and crunch.