Thai Red Curry with Chicken

แกงเผ็ดไก่

Serves
4
Prep
5 min
Cook
20 min
Total
25 min

Ingredients

Curry paste

  • 5-6tbspThai red curry paste, store-bought
  • or 1batchThai red curry paste, homemade

Extras for store-bought paste (optional)

  • 2large clovesgarlic, minced
  • 2tspginger, fresh, finely grated
  • 1tbsplemongrass paste
  • or 1tbsplemongrass, fresh, finely chopped

Curry

  • 3tbspvegetable oil
  • 2501mlcupchicken broth, low-sodium
  • 40012/3mlcupscoconut milk, full-fat
  • 6kaffir lime leaves, fresh
  • or 6kaffir lime leaves, dried
  • 1tbspsugar
  • 2tspfish sauce, plus more to taste
  • 35012gozchicken thighs, boneless and skinless, cut into slices 0.75 cm1/3 in thick
  • or 35012gozchicken breast, cut into slices 0.75 cm1/3 in thick
  • 1505gozpumpkin, cut into 1.5 cm5/8 in cubes, about 1 heaping cup
  • or 1505gozbutternut squash, cut into 1.5 cm5/8 in cubes
  • 1204gozgreen beans, trimmed and cut into 5 cm2 in pieces
  • 12Thai basil leaves
  • or basil leaves, a small handful

To serve

  • red chili, fresh, sliced, optional
  • cilantro leaves, fresh, optional
  • jasmine rice, steamed, for serving

Equipment

  • large heavy-based skillet

Steps

Curry

  1. Heat the vegetable oil in the skillet over medium-high heat.

  2. Add the curry paste and the extras, if using, and cook for about so the paste "dries out".

  3. Add the chicken broth and stir to dissolve the paste. Simmer rapidly for , until the liquid reduces by half.

  4. Add the coconut milk, lime leaves, sugar and fish sauce. Stir, then add the chicken.

  5. Spread the chicken out and bring to a simmer, then turn the heat down to medium. Simmer for about , until the sauce reduces, the chicken is cooked and the sauce is almost as thick as you want it.

  6. Taste, then add more fish sauce (or even shrimp paste) for saltiness, or sugar for sweetness.

  7. Add the pumpkin and green beans and stir. Cook for , until the pumpkin is just cooked through and the sauce has thickened.

  8. Remove from the heat and stir in the Thai basil.

Serve

  1. Serve over the jasmine rice, garnished with the red chili and cilantro, if using.

Notes

  • Curry paste: if you buy it, the author recommends Maesri (a small, cheap can), from large supermarkets or Asian grocers. Use 5 tbsp if you're unsure about the heat, or 6 tbsp (or the whole can) if you like it spicy. Jarred paste is more concentrated than fresh homemade paste, so you need less.
  • Extras: they freshen up store-bought paste and aren't needed with homemade paste.
  • Lemongrass paste: cold-pressed lemongrass paste in a tube is the next best thing to fresh. The author's note says it can be replaced with 2 tsp of finely minced fresh lemongrass.
  • Kaffir lime leaves: they add an earthy citrus flavor and are sold at large supermarkets and Asian grocers. Dried leaves are an OK substitute, but fresh ones make the curry taste "restaurant quality".
  • Chicken: thigh is best because it stays juicy, but breast and tenderloin are fine too.
  • Thai basil: it looks like ordinary basil with pointier leaves and a purplish tinge, and tastes like basil plus aniseed. Ordinary basil works, but use only a small handful.
  • Heat and sweetness: Thai red curry isn't meant to be very spicy, just a nice tingle. The author doesn't like it very sweet; add more sugar if you do.
  • Sauce: thickness varies a lot between restaurants, from almost watery to thick with coconut cream. The author aims for a pourable, gravy-like sauce. It looks a little split because of the oil, and that's how it should be.
  • Vegetables: there are no fixed rules. Pumpkin and green beans (or snake beans) are the most common, and pumpkin soaks up the sauce well. Very authentic restaurants use Thai eggplant.

Source: www.recipetineats.com