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Red Curry Chicken copycat Recipe

Red Curry Chicken Recipe

When considering what to serve alongside Red Curry Chicken, think about balancing flavors and textures.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine thai
Servings 4
Calories 530 kcal

Equipment

  • Wok

Ingredients
  

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

Instructions
 

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!

Notes

  • 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

Serving: 313gCalories: 530kcalCarbohydrates: 33gProtein: 27gFat: 34.2gSaturated Fat: 7.4gTrans Fat: 0.1gCholesterol: 93mgSodium: 341mgFiber: 12gSugar: 4g
Keyword Red Curry Chicken Recipe
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