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thai red curry chicken

By goose_and_tonic, member

Posted: November 19th, 2013

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles.

Created Using: Thai Curry

1 13.5- to 14-oz. can coconut milk
1/4 cup red curry paste
1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
2 Tbs. light brown sugar or light brown palm sugar; more as needed
1 tsp. fish sauce; more as needed
3 1/8-inch-thick slices fresh ginger or galangal
1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips
3/4 cup diced bell peppers (red, orange, or yellow)
3/4 cup sliced button or cremini mushrooms (1/4-inch-thick slices)
3/4 cup sliced cabbage (1-inch-wide bite-size strips)
3/4 cup halved cherry tomatoes
3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish
a drizzle of coconut milk, for garnish
1/4 cup loosely packed chopped fresh cilantro, more whole leaves for garnish
cucumber strips or wedges, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers, button mushrooms, and cabbage and continue to simmer. After another 2 minutes, add the cherry tomatoes and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil and cilantro. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the basil, coconut milk, cilantro, and cucumber.

grab bag ingredients for curry dish.

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