Thai Red Curry Chicken

by SpiceRouteCooks
Prep: 10m
Cook: 15m
poultry
Thai Red Curry Chicken - Image

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Ingredients
Servings:4
13 2/3ozcoconut milk
1/3cupchicken broth
2tbspbrown sugar
2tbspfish sauce
1tbspred curry paste
2cupmixed vegetables
3cupchicken breast
2cupjasmine rice
cilantro
Nutrition Facts

Per serving

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Instructions
  1. 1

    Build the curry base

    In a large skillet, whisk together the coconut milk, chicken broth, brown sugar, fish sauce, and red curry paste. That red curry paste is doing the heavy lifting here — it's packed with lemongrass, galangal, kaffir lime, and dried red chilies, so you get all those central-Thai aromatics in one spoonful. Bring it to a boil, then drop the heat and let it simmer for about 5 minutes so the flavors bloom.

  1. 2

    Simmer the vegetables

    Stir in the mixed vegetables and bring everything back to a boil. Reduce the heat and simmer uncovered for 9 to 11 minutes, until the vegetables are tender and the sauce has thickened into something silky and coat-the-spoon.

  2. 3

    Add the chicken and serve

    Fold in the cubed cooked chicken breast and let it heat through for a minute or two. Spoon it over hot jasmine rice and finish with a shower of fresh cilantro. Taste and adjust — a little more fish sauce for salt, a pinch more sugar for balance.

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Thai Red Curry Chicken

Created by: SpiceRouteCooks

Prep Time: 10m
Cook Time: 15m
Servings: 4

Ingredients

  • 13 2/3 oz coconut milk
  • 1/3 cup chicken broth
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 tbsp red curry paste
  • 2 cup mixed vegetables
  • 3 cup chicken breast
  • 2 cup jasmine rice
  • cilantro

Instructions

  1. Build the curry baseIn a large skillet, whisk together the coconut milk, chicken broth, brown sugar, fish sauce, and red curry paste. That red curry paste is doing the heavy lifting here — it's packed with lemongrass, galangal, kaffir lime, and dried red chilies, so you get all those central-Thai aromatics in one spoonful. Bring it to a boil, then drop the heat and let it simmer for about 5 minutes so the flavors bloom.
  2. Simmer the vegetablesStir in the mixed vegetables and bring everything back to a boil. Reduce the heat and simmer uncovered for 9 to 11 minutes, until the vegetables are tender and the sauce has thickened into something silky and coat-the-spoon.
  3. Add the chicken and serveFold in the cubed cooked chicken breast and let it heat through for a minute or two. Spoon it over hot jasmine rice and finish with a shower of fresh cilantro. Taste and adjust — a little more fish sauce for salt, a pinch more sugar for balance.

Notes & Tips

Thai red curry (gaeng phed) comes out of central Thailand, where the red color and gentle heat come from dried red chilies pounded into the curry paste. The magic is the balance — salty fish sauce, a touch of sweet, and all that creamy coconut. Two tips that take it over the top: toss in a handful of torn Thai basil right at the end, and if you can find kaffir lime leaves, tear a couple in while it simmers. And when you open the coconut milk, scoop the thick cream off the top and fry your curry paste in it first for a minute before adding the rest — that's the restaurant trick.