Name: Thai Red Curry with Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 5-6 tbsp Thai Red Curry Paste (store bought, Maesri best); 1 quantity homemade Thai Red Curry Paste; 2 large garlic cloves (minced); 2 tsp fresh ginger (finely grated); 1 tbsp lemongrass paste (or finely chopped fresh); 3 tbsp vegetable oil (or canola or peanut); 1 cup chicken broth/stock (low sodium); 400 ml coconut milk (full fat); 6 kaffir lime leaves; 1 tbsp sugar (white, brown or palm); 2 tsp fish sauce (plus more to taste); 350 g chicken thighs (boneless and skinless, cut into 0.75 / 1/3" thick slices); 150 g pumpkin or butternut squash (cut into 1.5cm / 3/5" cubes (~1 heaped cup)); 120 g green beans (trimmed and cut into 5cm/2" pieces); 12 Thai basil leaves; fresh red chilli slices (small chilli - spicy, large = less spicy); fresh coriander / cilantro leaves; steamed jasmine rice

Introduction to Thai Red Curry with Chicken

Thai Red Curry with Chicken is not just a meal; it's an experience that many young professionals adore. Its vibrant flavors and aromatic spices make it a perfect after-work dish that’s both satisfying and quick to prepare. With just a few fresh ingredients, you can whip up this delightful curry in under 30 minutes, making it ideal for busy weeknights when you want something delicious without the fuss.

Why Thai Red Curry is a favorite among young professionals?

The appeal of Thai red curry lies in its versatility and flavor profile. It combines the richness of coconut milk with the spiciness of curry paste, creating a balance that tantalizes the taste buds. Plus, with the option to customize the heat level based on the brand of curry paste you choose, everyone can enjoy it just the way they like.

Moreover, studies show that cooking at home can contribute to a healthier lifestyle — and what better way to do it than with a vibrant dish like this? The inclusion of ingredients like chicken and seasonal vegetables not only provides essential nutrients but also allows you to explore diverse flavors from the comfort of your kitchen.

For tips on the best curry paste brands and homemade options, check out this guide on Thai cooking to elevate your culinary skills and enjoy this amazing dish today!

Ingredients for Thai Red Curry with Chicken

Main ingredients for the curry

To whip up a delightful Thai Red Curry with Chicken, you’ll need some essential ingredients to ensure a flavorful experience. Here’s what you’ll gather:

Thai Red Curry Paste: 5-6 tablespoons from a reputable brand like Maesri or homemade for the freshest taste.
Chicken: 350g of boneless, skinless chicken thighs is preferred for juiciness.
Coconut Milk: 400ml of full-fat coconut milk adds creaminess that beautifully balances the spices.
Kaffir Lime Leaves: 6 leaves for that zesty kick.
Vegetables: Pumpkin or butternut squash, green beans, and optionally, some Thai basil leaves for garnish.

Optional extras for enhanced flavor

For a little extra flair, consider adding these optional ingredients when you're using jarred curry paste:

Garlic: 2 large cloves, minced for depth.
Fresh Ginger: 2 teaspoons, finely grated to brighten the flavors.
Lemongrass: 1 tablespoon, either in paste form or fresh to elevate the aroma.

These additional ingredients create an aromatic base that will truly make your Thai Red Curry with Chicken stand out! For more tips on ingredients, check out this guide on essential Thai flavors.

Step-by-step preparation of Thai Red Curry with Chicken

Creating a delicious Thai Red Curry with Chicken is not just about following a recipe; it’s an experience filled with vibrant flavors and aromas that transport you straight to Thailand. Let’s dive right into the preparation!

Gather all ingredients

Before we get cooking, it’s essential to have everything ready. Here’s your shopping list:

Red Curry Paste: Choose either store-bought (5-6 tbsp, Maesri is excellent) or homemade.
Aromatics: If using jarred paste, you'll need 2 large minced garlic cloves, 2 teaspoon finely grated ginger, and 1 tablespoon lemongrass paste (or fresh).
Main Ingredients:
3 tablespoon vegetable oil
1 cup low-sodium chicken broth
400 ml (14 oz) full-fat coconut milk
6 kaffir lime leaves
1 tablespoon sugar
2 teaspoon fish sauce
350g (12 oz) chicken thighs, sliced
150g (5 oz) pumpkin or butternut squash, cubed
120g (4 oz) green beans
12 Thai basil leaves
Garnishes (optional): Fresh chili, coriander, and steamed jasmine rice

Prepare the curry paste

If you opt for store-bought curry paste, you can skip ahead to the next step. However, if you're feeling adventurous, making a homemade Thai Red Curry Paste will elevate your dish. You’ll combine ingredients like dried red chilis, garlic, lemongrass, and spices, creating a fresh base full of flavor.

Sauté the curry paste and aromatics

After prepping your ingredients, heat 3 tablespoons of oil in a large skillet over medium-high heat. Add your red curry paste (and the extras if you're using jar paste) and sauté for about 2 minutes until fragrant. This will "dry out" the paste and enhance its flavors, creating a robust foundation for your curry.

Combine broth and coconut milk for a creamy base

Next, pour in 1 cup of chicken broth and stir well to dissolve the paste, allowing it to simmer rapidly for about 3 minutes until the liquid has reduced by half. Then, gently stir in the 400 ml of coconut milk, 6 kaffir lime leaves, 1 tablespoon of sugar, and 2 teaspoons of fish sauce, creating a creamy and aromatic base.

Cook the chicken and vegetables

Now's the time to add your sliced chicken thighs to the bubbling pot! Spread them out evenly and lower the heat to medium, letting everything simmer for approximately 8-10 minutes. This stage is crucial – you want to ensure the chicken is fully cooked and the sauce thickens to your preference. Once the chicken is nearly done, throw in your pumpkin and green beans, cooking for an additional 3 minutes until everything is tender yet vibrant.

Adjust flavors and serve with rice

Finally, taste your curry! Isn’t it exciting to customize? Feel free to add more fish sauce for saltiness or sugar for sweetness according to your liking. Once satisfied, remove from heat and gently fold in a handful of fresh Thai basil leaves. Serve your flavorful Thai Red Curry with Chicken over a bed of fragrant jasmine rice, garnished with fresh chili and coriander if desired. Enjoy your culinary journey!

For more insights on Thai cuisine and other recipes, check out Serious Eats.

Variations on Thai Red Curry with Chicken

Vegetarian Thai Red Curry Options

For those craving a plant-based delight, making a Thai Red Curry without chicken is a breeze! Substitute the chicken with colorful veggies like bell peppers, sweet potatoes, and snap peas. You can also toss in some chickpeas or edamame for extra protein. Just maintain the balance of flavors with your favorite curry paste and fresh coconut milk.

Alternative Proteins: Tofu or Shrimp

If you're looking to mix things up, consider using tofu or shrimp in your Thai Red Curry with Chicken. Firm tofu absorbs the rich flavors beautifully, making it a satisfying choice for vegetarians or anyone seeking a healthy twist. Shrimp, on the other hand, cooks quickly and adds a delightful sweetness to the dish. Just remember, cooking times may vary slightly depending on the protein you choose!

Feel free to explore these variations to suit your taste—there’s no wrong way to enjoy a delightful curry! For more tips and ideas, check out this guide on experimenting with curry.

Cooking Tips and Notes for Thai Red Curry with Chicken

Tips for Achieving the Perfect Spice Level

To customize the spice in your Thai Red Curry with Chicken, start with 5 tablespoons of curry paste if you're uncertain about the heat. You can always add more! For a milder experience, consider using fresh or dried herbs for added flavor without the heat. Also, remember that different brands of curry paste can vary significantly in spiciness—try the popular Maesri brand for consistent results.

How to Make the Curry Thicker or Thinner

For a thicker curry, simmer the sauce longer to reduce excess liquid or add a bit more coconut milk. Alternatively, a cornstarch slurry can also help thicken it up. If you prefer a thinner curry, simply add more chicken broth or coconut milk until you reach your desired consistency. Taste as you go; don’t hesitate to adjust the flavors for the best results!

Serving suggestions for Thai Red Curry with Chicken

Best sides to pair with the curry

To elevate your Thai Red Curry with Chicken, consider serving it with steamed jasmine rice. The fluffy texture perfectly absorbs the rich sauce. Additionally, a side of roasted or stir-fried vegetables can add a delightful crunch and color to your meal. For a refreshing twist, a simple cucumber salad dressed with lime juice and a sprinkle of salt complements the curry's flavors beautifully. If you’re in the mood for something lighter, rice noodles are a fantastic alternative that soak up the sauce wonderfully.

Creative garnishing ideas

Garnishing your Thai Red Curry with Chicken adds a pop of color and flavor. Consider topping it with fresh cilantro leaves and slices of red chili for a spicy kick. Chopped green onions or a squeeze of lime juice can also brighten the dish. For a bit of texture, you might sprinkle some toasted coconut flakes or crushed peanuts on top. These simple touches not only enhance the presentation but also elevate the overall taste experience.

Experiment with these ideas to find your perfect pairing! For more inspiration, check out resources like Serious Eats for creative side dishes.

Time Breakdown for Thai Red Curry with Chicken

Preparation Time

Getting your ingredients ready is a breeze with this recipe! You’ll need just 5 minutes to chop, measure, and mix—that’s practically a coffee break!

Cooking Time

Once you start cooking, this dish comes together in about 20 minutes. Perfect for a weeknight dinner when you want something delicious but don’t have hours to spend in the kitchen!

Total Time

In just 25 minutes, you’ll have a fragrant, mouthwatering Thai Red Curry with Chicken ready to serve. Why not impress your friends and family with this quick yet flavorful meal?

For tips on ingredients, check out this useful guide about curry pastes to select the best one for your dish!

Nutritional Facts for Thai Red Curry with Chicken

Calories per serving

Enjoying a delicious serving of Thai Red Curry with Chicken brings you approximately 530 calories. This makes it a satisfying main dish that can easily fit into your meal plan without breaking the calorie bank.

Key nutritional highlights

This vibrant dish is not just tasty; it’s also packed with nutrients thanks to fresh ingredients. Here’s what you can expect:

Protein Power: Chicken thighs are an excellent source of protein, essential for muscle repair.
Healthy Fats: Coconut milk provides healthy medium-chain triglycerides (MCTs), beneficial for energy.
Vitamins and Minerals: Great source of potassium, vitamin A, and antioxidants from vegetables like pumpkin and green beans.

For more detailed nutritional analysis, check out Healthline’s guide on coconut milk.

This rich and aromatic curry not only delights your taste buds but also nourishes your body!

FAQs about Thai Red Curry with Chicken

How can I make my curry spicier or milder?

To adjust the spice level in your Thai Red Curry with Chicken, simply modify the amount of curry paste you use. For a spicier kick, go with 6 tablespoons of a potent brand like Maesri. If you're looking for a milder version, stick with 5 tablespoons or even less, and balance the heat with coconut milk for creaminess. You can also add more sugar to offset spiciness!

What can I substitute for chicken?

If you're not a fan of chicken, don't worry! This recipe is versatile. Consider using tofu for a vegetarian option, or swap in shrimp or beef for a different flavor profile. Just remember, cooking times may vary based on the protein you choose, so adjust as needed!

How do I store and reheat leftover curry?

Leftover Thai Red Curry with Chicken can be stored in an airtight container in the fridge for up to 3 days. When it's time to reheat, simply warm it on the stove over low heat until heated through, or microwave it in short bursts, stirring in between. Add a splash of water or coconut milk if it thickens too much! For more meal prep tips, check out our storage guide here.

Conclusion on Thai Red Curry with Chicken

In summary, making Thai Red Curry with Chicken is a delightful culinary adventure! With its rich flavors and creamy texture, this dish can easily impress family and friends. Don't hesitate to adjust the spice level to your liking and enjoy it over fragrant jasmine rice for a truly comforting meal. For more tips on Thai cuisine, check out Serious Eats. Happy cooking!