Easiest Thai Inspired Red Curry Chicken
Do you ever find yourself yearning for a dish that’s not only brimming with tantalizing flavors but also incredibly easy to whip up? If so, my Thai-inspired Red Curry Chicken will definitely hit the spot. This dish presents the perfect blend of succulent chicken, a spicy kick from the Thai red curry paste, and a dreamy creaminess from the coconut milk. It’s the kind of meal that’s set to impress, and yet, it comes together so effortlessly that it’s almost unbelievable! My love affair with Thai food dates back over 20 years, and let me tell you, the passion still burns bright. Each time I recreate this vibrant cuisine at home, I am reminded of why my heart beats for Thai flavors. This Thai Red Curry Chicken is a testimony to that enduring love. It’s a dish that embodies the true spirit of Thai food – bold, dynamic, and utterly irresistible. If you share my love for all things Thai or if you’re just beginning your own culinary journey into Thai-inspired cooking, this is the perfect dish to start with. Easy to make, packed with flavor, and guaranteed to bring a smile to your face – it’s everything you could want in a meal!
Olive Oil: We’re using this for sautéing our ingredients, but any neutral cooking oil will do the trick. Garlic: Fresh garlic adds that essential aromatic flavor that is hard to replace. Fresh Ginger Root: This adds a warm depth to our curry. If fresh isn’t available, you can use a little dried ginger powder as a substitute. Chicken Breasts: Our main protein, though you can easily substitute with chicken thighs, tofu, or even shrimp. Coconut Milk: This forms the creamy base of our curry. Always go for the full-fat version for the richest flavor and texture. Thai Red Curry Paste: The heart of the dish’s flavor. Remember, you can adjust the amount to your personal spice preference. Yellow or green curry paste works too. Chicken Broth: This provides additional liquid and depth to the curry. For vegetarian versions, use vegetable broth. Snow Peas: These add a delightful crunch and freshness. Other green veggies like bell peppers or snap peas are also great alternatives. Kaffir Lime Leaves: They provide that distinctive citrusy note to our curry, either dry or fresh will work. In a pinch, use lime zest. Sugar: A little sugar balances out the spice and acidity in the curry. Feel free to use brown sugar or honey. Lemongrass: This infuses the curry with a unique citrus aroma. If it’s not at hand, lemon zest can substitute. Salt and Pepper: Basic seasonings to enhance all the other flavors. Fresh Cilantro: For that final touch of freshness in garnish. Basil is a great substitute if you prefer.
Hey there, ready to make some amazing Thai Red Curry Chicken? It’s seriously so simple, you’re not going to believe it. Let’s get started! First off, you’ll want to bruise that lemongrass. So, take a meat mallet or even the back of your knife, and give the lemongrass a firm whack along the stalk. This action softens the stalk, releasing all those beautiful, aromatic oils that are going to infuse our curry with depth and flavor. Next, we’re going to heat up some olive oil in a Dutch oven, wok, or large skillet. We want that oil hot but not smoking, alright? Then, toss in your minced garlic and freshly grated ginger. Give it a good stir and fry it just until it gets fragrant, that’s about 30 seconds. You’re already on your way to an amazing flavor base! Now, it’s time to introduce the chicken pieces to the pot. Cook them over medium-high heat until they’re no longer pink, which usually takes about 4 to 5 minutes. Alright, here comes the fun part! Add your coconut milk, curry paste, chicken broth, chopped snow peas, kaffir lime leaves, sugar, salt, pepper and bruised lemongrass to the pot. Give everything a good stir and bring it all to a boil. Once boiling, lower the heat and let it all simmer together for about 10 minutes. Your kitchen should be smelling divine by now! Almost there! Now, fish out the kaffir lime leaves and lemongrass from the pot. You don’t want to bite into those later. To finish, sprinkle some fresh cilantro on top for a nice burst of freshness.
Storage
To store leftover Thai Red Curry Chicken, first allow the dish to cool completely. Then, transfer it to an airtight container and store in the refrigerator. It will keep well for about 3 to 4 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave until heated through. Remember, as with all leftovers, ensure to heat it thoroughly before serving.
Other Thai Dishes You’ll Love
Pad Thai Thai Cucumber Salad Thai Chicken Ramen Crockpot Thai Chicken Thai Red Curry Turkey Meatballs Thai Chicken Salad Baked Thai Salmon
