Chicken Thai Red Curry
Brief Overview
The origins of Thai Red Curry can be traced back to Thailand, a country renowned for its rich culinary traditions and vibrant flavors. Thai cuisine is a unique blend of influences from neighboring countries, including China, India, and Malaysia, along with indigenous Thai ingredients and cooking techniques.
Thai Red Curry, known as "Gaeng Phed" in Thai, is characterized by its vibrant red color and fiery flavors. The dish traditionally consists of a thick and aromatic curry sauce made with a blend of red chili peppers, lemongrass, galangal, garlic, shallots, and various spices. The curry is typically cooked with meat, such as chicken, beef, or pork, along with vegetables and herbs like bamboo shoots, bell peppers, Thai basil, and kaffir lime leaves. Over the years, Thai Red Curry has evolved and adapted to regional preferences and ingredients.
In this recipe, we'll be combining succulent chicken with a medley of vegetables, served over fluffy jasmine rice and accompanied by warm, flaky paratha.
Dietary Information
Thai Red Curry with Chicken: This recipe contains meat (chicken) and uses fish sauce for seasoning. However, you can easily make it suitable for vegetarians or vegans by substituting the chicken with tofu or a variety of vegetables, and using soy sauce instead of fish sauce. Ensure that the Thai red curry paste you use is vegetarian/vegan-friendly as some may contain shrimp paste.
Jasmine Rice: Jasmine rice is gluten-free and suitable for vegetarian and vegan diets.
Paratha: Store-bought paratha may contain gluten, so if you have gluten sensitivities or follow a gluten-free diet, consider making homemade gluten-free paratha or opting for a suitable alternative.
Projected Effort
Cook time: about 45 minutes
Servings: relative to hunger but scientifically speaking, 6-7 servings.
Ingredients
For the Thai Red Curry:
2 boneless, skinless chicken breasts, thinly sliced
1 can Maesri red curry paste
1 can (14 ounces) coconut milk
1 satsumaimo, also called Japanese white sweet potato, cubed
1 green bell pepper, sliced
6 mini peppers (2 red, 2 green, 2 yellow), julienned
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fish sauce
1 tablespoon vegetable oil
Fresh Thai basil, chopped
Lime wedges for garnish
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
For the Paratha:
Store-bought paratha or make your own using a paratha recipe
Recipe
Prepare the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear.
In a saucepan, combine the rinsed rice, water, and a pinch of salt.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork before serving.
Cook the Thai Red Curry:
Boil the white sweet potato until semi-tender. If a fork can press through it, it is done.
Heat the vegetable oil in a large pan or wok over medium heat.
Add the sliced onion and minced garlic, and sauté until fragrant and golden brown.
Add the chicken pieces, season them to your taste and cook until the chicken is no longer pink.
Toss in the sliced bell pepper, and cook for a few minutes until they start to soften.
Stir in the Thai red curry paste, coating the chicken and vegetables evenly.
Pour in the coconut milk and fish sauce (or soy sauce). Stir well to combine.
Simmer the curry for 10-15 minutes on low heat, allowing the flavors to meld together and the sauce to thicken slightly.
Taste and adjust the seasoning if needed.
Garnish with fresh basil leaves and lime wedges before serving.
Prepare the Paratha:
If using store-bought paratha, follow the package instructions for cooking.
If making homemade paratha, roll out the dough into thin circles and cook them on a heated skillet until golden and flaky on both sides.
