Greetings, fellow food enthusiasts! Today, we’re embarking on a culinary adventure that brings the vibrant and exotic flavors of Thailand straight to your kitchen. As an experienced chef and dedicated food blogger, I’m thrilled to share this sensational Thai Red Curry Chicken and Vegetable Recipe that has been perfected over years of experimentation and love for authentic cuisine.
Thai Red Curry Chicken and Vegetable Recipe
Thai Red Curry Chicken and Vegetable Recipe
Immerse yourself in the world of Thai cuisine with our exquisite Thai Red Curry Chicken and Vegetable recipe. From sautéed curry paste to simmering perfection, savor the harmonious blend of flavors that define this iconic dish.
Print
Pin Recipe
Servings: 4 people
Calories: 325kcal
Cost: $80
Add to Collection
Equipment
1 large sauce pan
1 stove
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.
Ingredients
- 1 can Galangal
- 2 cups Chicken stock
- 1 teaspoon Minced garlic
- 1 Shallot
- 1 cup Mix vegetables
- 2 sticks Lemon grass
- 2 tablespoon Fish sauce
- 2 tablespoon Thai red curry paste
- 3/4 cup Cilantro
- 1/2 pound Chicken meat
- 1 tablespoon Olive oil
Instructions
- Take a large sauce pan.
- Add the shallots and olive oil.
- Cook your shallots and then add the chicken meat and vegetables.
- When the chicken meat is half cooked, add the galangal, red curry paste, chicken stock, and minced garlic.
- Cook your ingredients until it starts boiling.
- Add in the lemon grass and rest of the ingredients into the dish.
- Cook your ingredients for ten minutes.
- Garnish it with cilantro leaves.
- Your dish is ready to be served.
Video
Notes
Uncover the secrets of crafting an authentic Thai Red Curry Chicken and Vegetable. Our expert tips and serving suggestions ensure a memorable dining experience that transports you to the heart of Thailand.
Nutrition
Calories: 325kcal | Carbohydrates: 23g | Protein: 13g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 1732mg | Potassium: 397mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3700IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 4mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips for Perfect Thai Red Curry Chicken and Vegetable
- Choose Fresh Ingredients: Opt for fresh, high-quality chicken and vibrant vegetables to ensure the best flavors and textures in your curry.
- Sauté the Curry Paste: Sauté the red curry paste in oil before adding coconut milk. This step enhances the aroma and flavor of the spices.
- Control the Heat: Adjust the amount of red curry paste to control the level of spiciness. Start with a small amount and gradually add more if desired.
- Simmer Gently: Allow the curry to simmer gently over low to medium heat. This slow cooking process helps the flavors meld together and the chicken become tender.
- Balance the Flavors: Taste and adjust the seasoning before serving. A touch of sugar can balance the heat, while lime juice adds a refreshing tang.
- Add Veggies Strategically: Start with vegetables that require longer cooking times, such as carrots and potatoes. Add quicker-cooking vegetables like bell peppers and snap peas later to retain their crunch.
- Use Full-Fat Coconut Milk: Opt for full-fat coconut milk for a creamier and richer curry base. Light coconut milk may result in a thinner consistency.
- Fresh Herbs for Garnish: Enhance the presentation and flavors by garnishing with fresh cilantro, Thai basil, or mint leaves just before serving.
Serving suggestions
- Jasmine Rice: Serve your Thai Red Curry Chicken and Vegetable over fragrant jasmine rice. The curry’s rich flavors pair perfectly with the delicate aroma of the rice.
- Vermicelli Noodles: For a different twist, try serving the curry over vermicelli noodles. The noodles soak up the flavorful sauce, creating a delightful combination.
- Fresh Herbs: Top your curry with a sprinkle of fresh cilantro, Thai basil, or mint leaves. These herbs add a burst of freshness and aroma to every bite.
- Lime Wedges: Provide lime wedges on the side for a squeeze of zesty citrus. The lime juice brightens up the curry and enhances its flavors.
- Coconut Rice: Elevate your meal by serving the curry with coconut-infused rice. The subtle coconut notes in the rice complement the curry beautifully.
- Crispy Tofu: Cater to vegetarians by swapping chicken with crispy tofu. The tofu’s texture and taste soak up the curry’s luscious sauce.
- Roti or Naan: Enjoy the curry with traditional Indian flatbreads like roti or naan. These breads are perfect for mopping up every last bit of the delicious sauce.
- Pickled Vegetables: Add a tangy and crunchy element to your meal by serving pickled vegetables on the side. They provide a delightful contrast to the creamy curry.
FAQs of Thai Red Curry Chicken and Vegetable
- Can I adjust the spice level of the curry?Absolutely! Start with a smaller amount of red curry paste if you prefer milder heat. You can always add more to suit your taste.
- Can I make this dish vegetarian?Definitely! Swap the chicken with tofu or add a medley of vegetables for a delicious vegetarian version.
- Can I use store-bought red curry paste?Yes, store-bought curry paste works well. However, making your own paste from scratch allows you to customize the flavors.
- How long does the leftover curry last?Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain its flavors.
- Can I freeze this curry?While the curry can be frozen, coconut milk may change in texture. If you do freeze it, consider adjusting the consistency upon reheating.
Elevate your dinner experience with our Thai Red Curry Chicken and Vegetable recipe. Immerse in aromatic flavors and indulge in a culinary journey.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
Affiliate DisclaimerAbout The Content
As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.
All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.