Thai Red Curry with Chicken

Thai Red Curry with Chicken

Ingredients

• 1 lb (450 g) chicken breast or thigh, thinly sliced
• 1 tbsp vegetable oil
• 2-3 tbsp red curry paste (adjust to taste)
• 1 can (400 ml) coconut milk
• 1 cup chicken broth or water
• 1 bell pepper, thinly sliced
• 1 small zucchini, thinly sliced
• 1/2 cup Thai eggplant or green peas (optional)
• 2-3 kaffir lime leaves (optional for authentic flavor)
• 1 tbsp fish sauce (or soy sauce for a vegetarian option)
• 1 tsp sugar
• Fresh basil leaves (preferably Thai basil)
• Fresh cilantro, for garnish
• Red chili slices, for garnish (optional)

Instructions

Step 1: Sauté the Curry Paste

1. Heat vegetable oil in a large pot or skillet over medium heat.
2. Add the red curry paste and sauté for 1-2 minutes, stirring constantly until the paste is fragrant.

Step 2: Cook the Chicken

1. Add the thinly sliced chicken to the pot and cook for 3-4 minutes, until the chicken is lightly browned.

Step 3: Add Coconut Milk and Broth

1. Pour in the coconut milk and chicken broth. Stir well to combine with the curry paste.
2. Add kaffir lime leaves (if using) for extra flavor.
3. Bring the mixture to a simmer and let it cook for about 5 minutes.

Step 4: Add Vegetables and Seasoning

1. Add the bell pepper, zucchini, and Thai eggplant or peas, if using. Simmer for another 5-7 minutes until the vegetables are tender.
2. Stir in fish sauce and sugar, adjusting to taste.

Step 5: Final Touches

1. Add fresh basil leaves and stir. Let them wilt in the hot curry.
2. Garnish with fresh cilantro and sliced red chili for an extra kick.

Step 6: Serve

1. Serve the curry hot in bowls, with jasmine rice or rice noodles on the side.

Enjoy your delicious Thai Red Curry with Chicken! This dish is rich, creamy, and packed with authentic Thai flavors. Adjust the spice level by adding or reducing the curry paste and chili.