Thai Red Curry Chicken
Try this Thai Red Curry Chicken recipe.
Try this Thai Red Curry Chicken recipe.
- salt and pepper to taste
- ingredients
- 1 tbsp. lime juice
- 1 tsp. minced ginger
- 1 tbsp. brown sugar
- 1 tbsp. canola or vegetable oil
- ingredients1 tbsp. canola or vegetable oil2-3 bone cooked and sliced into bite-sized pieces (or about 2 cups leftover cooked chicken pieces)1 carrot, cut into matchsticks1/2 red pepper, cut into matchsticks1/2 onion, cut into thin slices1/4 cup canned bamboo shoots, cut into matchsticks(optional) 2 cups gr
- 1 tbsp. canola or vegetable oil2-3 boneless chicken breast cooked and sliced into bite-sized pieces (or about 2 cups leftover cooked chicken pieces)1 carrot, cut into matchsticks1/2 red pepper, cut into matchsticks1/2 onion, cut into thin slices1/4 cup canned bamboo shoots, cut into matchsticks(optional) 2 cups gr
- 2-3 boneless chicken breasts cooked and sliced into bite-sized pieces (or about 2 cups leftover cooked chicken pieces)
- 1 carrot, cut into matchsticks
- 1/2 red pepper cut into matchsticks
- 1/2 onion, cut into thin slices
- 1/4 cup canned bamboo shoots cut into matchsticks
- (optional) 2 cups greens (bok choy spinach etc)
- (optional vegetables: sliced zucchini and/ or sliv
- 1-2 tbsp. red curry paste (i usually use 2)
- 1 can coconut milk (light or regular about 1 3/4 cups)
- 1 tbsp. fish sauce (or soy sauce)
- garnish: torn basil leaves and lime quarter for juicing over finished dish
- side: cooked jasmine rice
- Carbohydrate 4.00816232142857 g
- Cholesterol 0 mg
- Fat 0.035396875 g
- Fiber 0.129749998273328 g
- Protein 0.160897678571428 g
- Saturated Fat 0.00783499999999999 g
- Serving Size 1 1 Serving (16g)
- Sodium 20.0468932291667 mg
- Sugar 3.87841232315524 g
- Trans Fat 0.0110790625 g
- Calories 16 calories
Step-by-step
- Heat oil in a large frying pan over medium-high heat.
- Add the vegetables and stir-fry until tender-crisp.
- Add the ginger, the curry paste and a tablespoon of the cream from the top of the coconut milk.
- Cook, stirring in for about 1 minute.
- Add the rest of the coconut milk, lime juice, brown sugar and fish sauce.
- Add the cooked chicken.
- Bring to a boil then reduce heat and simmer until chicken is heated through.
- Serve with jasmine rice and a garnish of torn basil leaves and a lime quarter for juicing over.
My Weeknight Thai Red Curry Chicken Delight
As a busy working mom, finding time to cook a delicious and healthy meal can feel like a Herculean task. But I've learned a few tricks over the years, and one of my absolute favorites is this quick and flavorful Thai Red Curry Chicken. It’s a recipe that's both satisfying and surprisingly simple, even on the busiest of weeknights. The vibrant colors alone make it feel like a little escape, even if I'm only eating it at my kitchen table after the kids are finally in bed.
The beauty of this dish lies in its versatility. I often use leftover cooked chicken to save time. A rotisserie chicken from the grocery store works perfectly, allowing me to focus on the exciting part – the fragrant curry sauce. Sometimes, when I have a little more time, I’ll use fresh chicken breast, pan-frying it until cooked through before adding it to the rich coconut milk sauce. The choice is entirely yours, based on your schedule and your preferences.
The key ingredients are simple and readily available: red curry paste, coconut milk, fish sauce, brown sugar, and lime juice. The red curry paste is where the magic happens; it’s a complex blend of spices that creates the signature Thai red curry flavor. I usually go for a good quality paste, as this really does impact the taste of the final dish. You can adjust the amount to your spice preference – I tend to use a little more than the recipe suggests, but you can start with less and add more if needed. The sweetness of the brown sugar balances the heat of the curry perfectly, creating a harmony of flavors that's simply irresistible.
The vegetables are just as important. I typically use carrots, red peppers, and onions, but I'm always open to experimentation. Adding things like zucchini, mushrooms, or even some chopped broccoli can really elevate this dish to another level. And don't forget the fresh basil! A generous sprinkling of torn basil leaves just before serving adds a beautiful fragrance and a refreshing touch.
This recipe isn't just a quick weeknight meal; it's also a comforting and flavorful dish that easily transforms a simple Tuesday night into something special. The fragrant aromas of coconut milk, ginger, and curry fill my kitchen, creating a warm and inviting atmosphere, even if it's just for me and my family. It's about more than just the delicious food; it's about creating a moment of calm and connection in the midst of a busy life. That’s why I make this dish often, and why I share it with such enthusiasm.
Serve the Thai Red Curry Chicken over fluffy jasmine rice. A squeeze of fresh lime juice at the end brightens up the flavors, adding a zesty kick. The combination of the creamy coconut milk, the tender chicken, and the crisp-tender vegetables creates a truly satisfying experience. It's a meal that nourishes the body and soul, proving that healthy, flavorful food doesn't have to be complicated or time-consuming.
I've discovered that even the simplest of recipes can hold so much more than just the ingredients. It's a story of busy days, family gatherings, and the joy of creating something delicious from scratch. That, my friends, is the real magic of cooking.
So, try this Thai Red Curry Chicken recipe – it’s a quick weeknight winner. Let me know how it turns out! Happy cooking!
