Thai Red Curry Chicken

Who doesn’t love a good, spicy and savory Thai Red Curry Chicken? This dish, famous for its rich, creamy, and zesty flavors, is a star at any dining table. Perfect for small get-togethers, family dinners or just a quiet evening meal, the complex flavors, and irresistible aroma of this dish are sure to make you a superstar in the kitchen! You’ve just got to try it out to find out what you’ve been missing all this while! I’m telling you, it’s the bomb!

With a prep time of 20 minutes and a cook time of 30 minutes, your total time in the kitchen is just under an hour. Easy-peasy, right? This recipe serves 4 hungry souls and yields about 4 servings. So, let’s get cooking!

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 4
• Yield: 4 servings

Enough with the small talk, it’s time to get down to business. Let’s get onto the recipe, shall we?

Ingredients & Equipment You’ll Need

• 2 tablespoons Vegetable Oil
• 1 pound Chicken Breast
• 4 tablespoons Red Curry Paste
• 1 can Coconut Milk
• 1 tablespoon Brown Sugar
• 1 Red Bell Pepper
• 1 Onion
• 2 Carrots
• 1 cup Bamboo Shoots
• Salt To Taste
• Fresh Basil Leaves

For this recipe you will need a large skillet and a stirring spoon.

The main ingredient here is the Red Curry Paste. It’s where all the magic happens, it’s the heart of the dish. Choose a good brand, quality matters. By the way, Coconut Milk is essential for the creaminess, but you can substitute it with coconut cream for a richer taste.

How To Make Thai Red Curry Chicken

1. First, cut the chicken into bite-sized pieces and set it aside.
2. In the skillet, heat up the oil.
3. Add the onion and carrots. Cook until they are tender.
4. Add in your chicken and brown it.
5. Stir in your curry paste and cook until it becomes aromatic.
6. Pour in coconut milk, add in your brown sugar, bell pepper and bamboo shoots.
7. Let it simmer for a bit until the chicken is cooked through and the flavors have melded together well.
8. Before serving, add some fresh basil leaves for added aroma and flavor.
9. Serve it on a heap of jasmine rice, and enjoy!

Tips For The Best Results

• Choose quality red curry paste.
• Cook the curry paste until it’s aromatic to release all the flavors.
• Always serve it on freshly cooked rice.

Storage Tips

• Leftovers can be refrigerated for up to 3 days.
• Freeze in an airtight container for up to a month.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breast?

A: Yes, chicken thighs would work too. They’ll make the dish even richer.

Q: What if I’m vegetarian?

A: Just replace chicken with your preferred veggies or tofu. It’ll be delicious.

Q: Do I need to use fresh basil?

A: Fresh basil definitely adds a distinct flavor. But if you can’t find it, frozen works fine too.

Q: Could I use green curry paste instead?

A: It’ll change the taste, but why not? Just remember, green curry is spicier!

Q: What’s the purpose of the bamboo shoots?

A: They add a bit of crunch and absorb the curry flavors well.

Nutritional Facts of Thai Red Curry Chicken

Per serving: 317 calories; protein 25.3g; carbohydrates 15.7g; fat 18.6g; cholesterol 67.1mg; sodium 934.7mg.

All in all, the Thai Red Curry Chicken is a heartwarming dish that is jam-packed with flavors. It never disappoints and is always a crowd-pleaser. Serve it with some freshly cooked jasmine rice and you have yourself a hearty and jazzy meal. Trust me, once you’ve tried this, you’ll keep coming back for more. So don���t just sit there, start cooking!