Step by Step How to Make Thai Red Chicken Curry

I first blogged about Thai Red Chicken Curry back in April, but I've since made it a few more times and have modified my recipe to perfection - well say I anyway!

Thai Red Chicken Curry

So, with that in mind, I've decided to remove the old post and start again. I made this last night but couldn't get red birds eye chillies yesterday so I used green ones. I think red look nicer, but in these pictures you will see green ones, just take no notice!

Ingredients for Thai Red Chicken Curry

Too lazy to go upstairs and get my camera, I used the camera on my phone and forgot to put that macro thingy on for close up so some aren't too sharp. Anyway, you'll get the gist......

A word on the Red Curry Paste. You can make your own of course and there are many recipes on how to do so on the net. However, I think I will always buy the ready made stuff. But I will say, look for one that is made in Thailand or it won't be the same I'm told. I used the brand 'Thai Taste' Gang Ped Red Curry Paste' which you can buy it in Tesco's, Sainsbury's and Waitrose.

Toast the desiccated coconut using a dry frying pan – keep stirring so it does not burn. You just want it to begin to colour. Remove and put to one side.

Now, heat the oil in a wok (medium heat), add the red curry paste and fry for a minute. Keep stirring taking care not to overcook or it may burn and will then taste bitter. Add the cubed chicken and keep stirring for a couple of minutes.

Making Thai Red Chicken Curry

Now add the carrot and stir for 1 minute then add the green beans and stir for another minute or two.

Thai Red Chicken Curry in a pan

Add the coconut milk and the bamboo shoots.

Thai Red Chicken Curry Cooking

Now put in two/thirds of the fresh chopped chilli and the fish sauce, soy sauce and the sugar. Once the curry has been boiled, reduce the heat down to low and let it simmer for another 15 minutes or until the carrot and the beans are tender but still have a slight crunch.

Make sure that the chicken is cooked through. The sauce shouldn't be a thick sauce, it is quite runny but very tasty. About five minutes before serving, taste it and add a little more red curry sauce if you wish and add the toasted coconut.

Finally, when you’re ready to serve add the juice of half a lime. Transfer to a serving bowl and garnish with the rest of the chilli pepper. Serve with rice, preferably, Thai Jasmine Rice which is a very good combination with any Thai dish.

Thai Red Chicken Curry




Yield: 2

Thai Red Chicken Curry

Lovely creamy spicy curry, it may look like a lot of work but if you get the ingredients ready and lined up it really is a doddle to make.

ingredients:

Vegetable oil (about 1 or 2 tablespoons)
4 tablespoons of desiccated coconut (must be unsweetened)
2 fat skinless chicken breast fillets, cubed
1 carrot, sliced into strips about ¼ inch thick
a handful of fine green beans, trimmed and cut about 1 inch long
1 x (200g) can (drained) bamboo shoots
2 red birds eye chillies, halved and cut in very thin strips. Remove the seeds if you want it less heat - I tend to leave them in.
2 heaped tablespoons Thai red curry paste - you can put a bit more in towards the end, if you do like more hot and spicy – I used 2 Tablespoons and it was just nice.
1 x 400ml can coconut milk ‘thick’ not ‘light’ as thick will give a much better flavour
1 tablespoon Dark soy sauce
2 teaspoons Muscovado sugar to taste
1/2 a teaspoon of Fish sauce (Nam Pla)
Juice of half a lime

instructions

Toast the desiccated coconut using a dry frying pan – keep stirring so it does not burn. You just want it to begin to colour. Remove and put to one side.

Now, heat the oil in a wok (medium heat), add the red curry paste and fry for a minute. Keep stirring taking care not to overcook or it may burn and will then taste bitter. Add the cubed chicken and keep stirring for a couple of minutes.

Now add the carrot and stir for 1 minute then add the green beans and stir for another minute or two.

Add the coconut milk and the bamboo shoots.

Now put in two/thirds of the fresh chopped chilli and the fish sauce, soy sauce and the sugar.

Once the curry has been boiled, reduce the heat down to low and let it simmer for another 15 minutes or until the carrot and the beans are tender but still have a slight crunch.

Make sure that the chicken is cooked through. The sauce shouldn't be a thick sauce, it is quite runny but very tasty.

About five minutes before serving, taste it and add a little more red curry sauce if you wish and add the toasted coconut.

Finally, when you’re ready to serve add the juice of half a lime. Transfer to a serving bowl and garnish with the rest of the chilli pepper.

Serve with rice, preferably, Thai Jasmine Rice which is a very good combination with any Thai dish.
Created using The Recipes Generator

4 comments

  1. Jab, the photos look great and they are from your cell phone?

    Time to chuck the other camera! lol

    ReplyDelete
  2. I really like Thai curries and this one looks good!

    ReplyDelete
  3. That sounds great, I love curry with coconut in it! Much love - Raquel XO

    ReplyDelete
  4. Mmmm, I love Thai curries but I agree with you that making your own paste is a step too far for me ;-) I usually make the green Thai curry and my favourite past is the Staag World Foods green paste - Tesco sells it but ours doesn't always have it in stock :( Your curry looks delicious!

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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