• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Easy Thai Red Curry Recipe

  • 3servings
  • 1minutes

Add to MenuAdd to Calendar

Source: thaifood.about.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 medium whole chicken, cut into parts, or equivalent of breast or thigh

  2. 1 red bell pepper, chopped

  3. 2 tomatoes, sliced into small chunks

  4. Optional: 1-2 cups chopped eggplant, skin left on

  5. 2 kaffir lime leaves, OR substitute bay leaves

  6. 1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)

  7. handful fresh basil and coriander/cilantro

  8. RED CURRY SAUCE:

  9. 1 can coconut milk

  10. 2-3 Tbsp. minced fresh lemongrass , OR bottled/frozen prepared lemongrass

  11. 1 shallots OR 1/4 cup purple onion, sliced

  12. 1 thumb-size piece galangal OR ginger, grated

  13. 4-5 cloves garlic

  14. 1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste

  15. 2 Tbsp. tomato ketchup or cooked tomato puree

  16. 2 Tbsp. fish sauce

  17. 1/2 to 2 Tbsp. chili powder, depending on how spicy you want it (North American chili powder from the supermarket)

  18. 1/2 tsp. ground cumin

  19. 1/2 tsp. ground coriander

  20. 1 Tbsp. brown sugar,

  21. 1 tsp. shrimp paste

  22. 2 Tbsp. fresh lime juice

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Then place chicken pieces in a fairly large casserole dish.

  2. Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce over the chicken. Add the chopped eggplant (if using), plus kaffir lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and bake 45 minutes at 350 degrees. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. (If you prefer to cook this curry on your stovetop, see instructions below*.)

  3. Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce. Return curry to the oven for 15-20 minutes, or until both chicken and vegetables are well cooked.

  4. Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.

  5. Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine rice . ENJOY!

  6. * Stovetop method: To cook this curry on your stovetop, simply combine sauce and chicken pieces (plus lime leaves, cinnamon, and cumin seed) in a wok, deep frying pan, or large pot. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Add the vegetables and continue simmering another 15 minutes, or until both vegetables and chicken are cooked. Follow recipe above for finishing the dish.

  7. More Thai Red Curries to Try! -

  8. Thai Panang Red Curry Chicken Thai Jungle Red Curry Chicken Thai Red Curry Beef .

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback