Thai Red Chicken Curry
This dish inspired by the Thai and/or Asian takeaways here in Auckland where they offer Thai in their different popular sauces that can be served with either seafood, pork, chicken and beef. Most of the meats apart from the seafood are velveted so they just add the sauce on top. This technique makes it faster and flexible for them to sell the dishes based on the customers preference. Today we will be making a similar dish using chicken in Thai Red curry paste, I said similar because it is cooked with the same ingredients but for our version we will be cooling it from scratch, meaning no chicken is prepared beforehand.
It’s such a delicious dish, and like most Thai dishes it comes with the usual taste of sweet, sour, salty and hot on a creamy sauce. The sauce alone is something to die for, it’s so tasty and pleasant all you need is rice and might forget about the chicken, like me I tend to consume a lot of rice just with its sauce. If you are looking for one Thai comfort dish then I suggest you to try this out, it will never let you down.
- 1 kg boneless chicken thighs, sliced
- 150 g green beans, sliced into sections
- 1 large carrots, sliced
- 400 ml coconut milk
- 100 ml coconut cream
- 3 tbsp red curry paste
- 1 bunch coriander, roughly chopped
- 3 pcs lemongrass, white part pounded
- 2 tbsp palm sugar
- 3 pcs shallots, sliced
- 1 tbsp minced ginger
- 4 cloves garlic, minced
- juice from 1 lemon
- fish sauce
- In a wok add oil then sauté garlic, ginger and shallots.
- Add the red curry paste and continue to sauté for 1 minute.
- Add chicken then stir fry for 3 minutes coating it with the red curry paste.
- Pour the coconut milk the add the lemongrass, palm sugar and fish sauce. Bring it to a boil then simmer for 15 minutes.
- Add the carrots and green beans the simmer for 5 more minutes.
- Add the coconut cream then season with fish sauce if necessary.
- Mix in the coriander, drizzle some lemon juice on top then serve.