Red Curry Chicken Recipe – Cravefuly

When considering what to serve alongside Red Curry Chicken, think about balancing flavors and textures. 

Steamed jasmine rice is the classic duo; its neutral taste allows the spicy, vibrant notes of the curry to shine. You might also opt for fluffy quinoa or even a simple noodle dish to soak up the rich sauce.

Don’t forget a fresh salad. Something crisp and refreshing, like a cucumber salad with a touch of lime or a simple green salad, will provide a nice contrast to the warm, spicy curry. 

If you’re feeling adventurous, try some pickled vegetables on the side. They add zest and tang that complement the creamy curry perfectly.

Now, let’s dive into the delicious world of Red Curry Chicken!

I remember the first time I tasted Red Curry Chicken. The warmth of the spices mingled with a subtle sweetness—it was a delightful experience. Coming from a background that often favored Italian dishes, I was initially hesitant to explore Asian flavors. 

But one taste, and I was hooked. This dish is not just about the chicken; it’s about the story it tells through every ingredient and spice.

Red Curry Chicken is more than just food on a plate. 

It’s a harmony of flavors, a culinary journey that transports you to bustling street markets filled with vibrant colors and enticing aromas. Over the years, I’ve played with various recipes, honed my technique, and found tips and tricks that elevate this dish from ordinary to extraordinary.

Let’s explore this rich and flavorful dish together.

What is Red Curry Chicken?

At its core, Red Curry Chicken is a Thai dish that combines chicken with a vibrant red curry sauce made from red curry paste, coconut milk, and various herbs and spices. 

The red curry paste integrates ingredients like red chilies, garlic, lemongrass, and galangal, blending them into a tangy, savory mix.

This dish often features chicken thighs for their juiciness, but you can use chicken breast or even tofu for a plant-based version. Adding vegetables like green beans, pumpkin, or bell peppers enhances the flavor and nutritional profile. The sauce’s creamy texture comes from coconut milk, making it rich yet approachable for all palates.

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What is the Flavor Profile of This Dish?

The flavor profile of Red Curry Chicken is distinctly complex. It balances spicy, sweet, salty, and creamy elements:

• Spicy: Fresh Thai bird’s eye chili or the red curry paste offers a punch of heat. You can control the spice by adjusting the amount you use.
  
• Sweet: Palm sugar or brown sugar cuts through the heat, adding a gentle sweetness.
  
• Salty: Fish sauce brings depth with its umami flavor.
  
• Creamy: The coconut milk provides a luxurious mouthfeel that cools the spiciness and rounds out the dish.
  

This symphony of flavors makes each bite an exciting experience. Every ingredient plays a crucial role, creating a dish that is both warming and satisfying.

What Makes This Recipe Different from Other Red Curry Chicken?

What makes my version of Red Curry Chicken unique is the balance of flavors and the fresh ingredients I prioritize. I remember a time I had tried a version loaded with excessive oil and too much sugar. It left a greasy feel and overpowered the spices. With my recipe, I focus on harmony.

I also emphasize using fresh ingredients. From slicing my chilies to choosing low-sodium chicken stock, each choice adds to the dish’s overall quality. Another essential aspect is using kaffir lime leaves for that added pop of freshness. They’re often overlooked but truly enhance the aroma of the curry.

Ingredients You’ll Need

Let’s gather everything we’ll need. You might already have some in your kitchen.

Thai Red Curry:

3 tablespoons vegetable oil

1 cup low-sodium chicken stock

400 ml (14 oz) coconut cream

6 kaffir lime leaves, bruised

1 tablespoon palm sugar (white or brown sugar can be used as alternatives)

2 teaspoons fish sauce, plus additional to adjust seasoning

12 oz boneless chicken thighs

5 oz diced pumpkin or butternut squash

4 oz green beans, trimmed and cut into 5 cm (2 inch) segments

12 fresh Thai basil leaves

1 small red bird’s eye chili, finely sliced

1 teaspoon freshly squeezed lime juice

Red Curry Paste – choose ONE:

5 – 6 tablespoons Thai red curry paste

1 batch homemade Thai red curry paste

Extras – only if using jarred curry paste:

2 large garlic cloves, finely minced

2 teaspoons freshly grated ginger

1 tablespoon lemongrass paste or freshly chopped lemongrass stalks

Garnishes & serving:

Freshly sliced red chilies

Fresh coriander (cilantro) leaves

Steamed jasmine rice

With everything in place, you’re almost ready to create something magical.

Step by Step Directions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. This makes the cooking process smoother. Slice the chicken thighs into bite-sized pieces. 

Next, chop the pumpkin into cubes and cut the green beans into two-inch segments. Get your garlic, ginger, and lemongrass ready if you’re opting for those fresh additions.

Step 2: Heat the Oil

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the chicken pieces. You want them to brown nicely, which develops flavors. Cook for around 3–4 minutes until lightly golden, stirring occasionally.

Step 3: Add Aromatics

Once the chicken is golden, toss in the minced garlic and grated ginger. If using lemongrass, now is the time to add it as well. These ingredients will create an incredible aroma in your kitchen. Sauté them for about a minute, just until fragrant.

Step 4: Incorporate the Curry Paste

Now, it’s time for the star of the show: the red curry paste. Stir it into the chicken and let it cook for about 2–3 minutes. This step helps deepen the flavor and allows the oil to absorb the spices.

Step 5: Pour in the Liquid Ingredients

Add the chicken stock and coconut cream to the skillet. Stir everything together, scraping any bits from the bottom of the pan to incorporate all the flavors.

Step 6: Season the Sauce

Add the bruised kaffir lime leaves, palm sugar, and fish sauce. Let this simmer for about 5 minutes over medium heat. The sauce will begin to thicken slightly, and the flavors will combine beautifully.

Step 7: Add Vegetables

Toss in the diced pumpkin and green beans. 

These will add both texture and nutrition to your dish. Allow everything to simmer together for another 5–7 minutes or until the vegetables are tender but still have a slight crunch.

Step 8: Finish with Fresh Ingredients

Remove the skillet from heat and stir in the Thai basil leaves, a slice of fresh chili, and lime juice. These fresh elements brighten the curry, making it not only flavorful but also vibrant in color.

Step 9: Plate and Serve

Serve the Red Curry Chicken hot over jasmine rice, garnished with sliced chilies and cilantro. Each bite should offer a burst of flavor that excites the taste buds. Enjoy!

Tips on Making Red Curry Chicken

While this recipe is straightforward, there are always ways to elevate your dish. Here are some useful tips:

• Use Bone-In Thighs for Extra Flavor: If you prefer, using bone-in thighs can enhance the flavor profile. They tend to retain moisture during cooking.
  
• Let the Curry Simmer Longer: For a richer taste, let the curry simmer longer to meld the flavors. Just keep an eye to prevent over-reduction.
  
• Test for Spice Levels: Always taste before serving. Adjust the spice and salt levels to your preference.
  
• Batch Cook and Freeze: This dish freezes very well, so consider making double and saving some for a quick meal later.
  
• Experiment with Veggies: Don’t be afraid to try different vegetables. Broccoli, bell peppers, or carrots could be great additions or substitutes.
  

Nutrition Information

Red Curry Chicken Recipe Nutrition Facts

How Can I Store This Red Curry Chicken?

Storing Red Curry Chicken is quite simple. Let the dish cool to room temperature, then transfer it to an airtight container. It can refrigerate for up to 4 days or freeze for up to 3 months.

To reheat, simply warm it in a saucepan over low heat, adding a splash of water or coconut milk if it seems too thick.

Substitute Options for Ingredients

Sometimes, you find yourself in a jam without specific ingredients. No problem! Here are some handy substitutions:

• Chicken Thighs: Use chicken breast or tofu for a vegetarian option. Both alternatives will work, keeping cooking times similar.
  
• Coconut Cream: Replace it with full-fat coconut milk or almond milk. The result will be creamier without sacrificing flavor.
  
• Fish Sauce: Try soy sauce or a vegan fish sauce alternative if you want to avoid seafood. It will cover the savory aspect nicely.
  
• Kaffir Lime Leaves: Use lime zest as a last resort. While it’s not the same, it brings in a citrusy note that can work as a substitute.
  

Frequently Asked Questions

Conclusion

Creating the perfect Red Curry Chicken isn’t just about combining ingredients; it’s about letting flavors shine, experimenting, and making it your own. Whether served at a crowded dinner or enjoyed solo on a quiet night, this dish brings people together. 

I hope you found this guide helpful and that it inspires you to whip up your own batch of Red Curry Chicken.

So, fire up your kitchen, gather your ingredients, and bring a taste of Thailand home. You’ll be amazed by how simple yet rewarding this journey can be! Happy cooking!

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