Thai Red Chicken Curry
Thai Red Chicken Curry – this quick and easy thai red chicken curry is delicious, creamy, bursting with flavour and made in one pot!
So my relationship with thai food was almost non existent until recently and now I am obsessed bruv! I can’t get enough. You guys have to make this Thai Red Chicken Curry. If you love Thai Food, you will love this comforting bowl of yumminess! Like most dishes on this site, this is a perfect dish for weeknights because it is quick and easy to make!
So recently I was sent two Thai cook books. I don’t have them to hand right now so I don’t remember their names. Oh hang on. There is one next to me. Cook Thai by Sebby Holmes is one of them but I actually prefer the other one. I will get the name if anyone wants it. Anyway I was reading in one of the books about how they don’t believe that Pad Thai or Thai Curry is actually Thai. I was like HUH. It has the word Thai in it though. Unless I read it wrong. Let me see…Aah they only mentioned Pad Thai! DUH. Sorry guys.
So you could make this red curry yourself but I haven’t because it is so much easier for me to use the jarred stuff. As long as you check the ingredients and know it isn’t sugar laden, then what is the issue? I used to be really obsessed with not using jars of pre made sauce until I discovered that some of them are actually not unhealthy and they save me time. WIN WIN! Red curry paste is comprised of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you. It adds a lot of flavour with zero effort.
I don’t like to just pour it in though. I believe that you have to bring the flavour alive and that involves cooking with onion, garlic and ginger. I also stir fry the chicken in the red curry paste to infuse it with all that flavour. By the way, you can use whatever vegetables you like in this dish. I used broccoli, pepper and mushrooms.
I also add in things like soy sauce, fish sauce, lime (oh i love lime juice) etc etc. It feels like there are a lot of ingredients but it is basically about just popping them into the sauce. I also love Kaffir lime leave and lemon grass and I couldn’t make this without those beauties.
I prefer my curry to be thick rather then runny so I do simmer on low and then add a little cornflour to thicken it up. It ends up being the most delicious, silky, creamy curry with tender chicken and yummy vegetables!
- 1 tbsp Oil
- 1/2 Onion diced
- 1 inch Ginger crushed
- 4 cloves Garlic crushed
- 3 tbsp Thai Red Curry Paste
- 1 lb Chicken Breast cut into 1/2 inch slices
- 4 Kaffir Lime Leaves
- 1 Lemongrass Stalk bruised
- 1 400g tin Coconut Milk
- 1 Red Pepper finely sliced
- Small Head Brocolli chopped
- 6 Mushrooms finely sliced
- 2 tbsp Soy Sauce
- 2 tbsp Fish Sauce
- 2 tbsp Lime Juice
- 1 tbsp Brown Sugar
- 1 tbsp Cornflour mixed in 1 tbsp water
- Salt and Pepper
Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 - 4 minutes.
Stir in the curry paste and cook for 1 minute. Add the chicken and cook for 2 minutes.
Add the Kaffir Lime leaves, lemongrass and pour in the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 15 minutes.
Add the pepper, broccoli and mushrooms, soy sauce, fish sauce, lime juice and brown sugar and cook for 5 minutes. Stir well.
Stir in the cornflour and season. Cook for 5 minutes. Remove the kaffir lime leaves and lemongrass.
Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with coriander leaves and a side of rice or quinoa and veg.