Saturday, December 21, 2013

Thai Red Chicken Curry

Simple and delicious recipe for easy Thai Chicken Red Curry

There are days when you not only crave comfort food, but you need it in your system to keep going through the day. I had not only a day, but whole week of feeling blue that I needed constant comfort. Even though I was not as active on blogosphere or social media, I was cooking up a storm in my kitchen. Cooking is my therapy as well as photography, so I have full fridge of leftovers and bunch of recipes to share with you all soon! 

If you follow my blog for a long time you might already know that I really love Thai cuisine. Between Red Curry and Green, I think I favor Chicken Red curry just a bit more but you are more than welcome to check my recipe for Chicken Green Curry .
Also you might like Thai Chicken Noodles Stir Fry or Chicken with lettuce 

The taste of Chicken red curry has an amazing balance in flavor. It's a perfect harmony in which each ingredient just ties perfectly together into one incredible bite. You don't have to be an expert to cook Thai food, and all you need to do is cook with love...that love will comes through when you finish it. It is truly labor of love dish, so try to follow my simple instructions, and enjoy cooking. You don not necessarily have to use coconut oil or lemongrass, or perhaps brown sugar but of course you must add curry paste, and coconut milk because that is real necessity for this dish. 

What I also love the most is to play with my food, so I serve it weee bit differently for the sake of photography. It's a fun and interesting approach to food photography, plus I totally eat it out of the coconut :) 
Recipe for Thai Chicken Red Curry

Thai Chicken Red Curry 
Serves 4-5       Total Time: 30 minutes
prep time: 15 minute  
cook time: 15 minutes 
Ingredients:
  • 1 Tbs. Coconut cooking Oil 
  • 1/4 Onion, minced
  • 2 garlic cloves, minced 
  • 1 Lb. Boneless chicken, cubed  
  • 5 mushrooms, sliced
  • 1 stalk Lemongrass, finely chopped 
  • 1 Tbs. Thai Kitchen Red Curry Paste
  • 1/2 can Thai Kitchen Coconut Milk
  • 1/2 cup chicken stock
  • 1 tsp. Brown Sugar (light)
  • 1 tsp. Fish Sauce
  • 2 Tbs. Cilantro or Thai Basil 
  • Generous squeeze from 1/2 Lime 
  • Garnish w/scallions or chives 
  • Serve w/ Cooked Rice- I used Jasmine rice 
Directions:
  1. Preheat oil in saucepan or a wok. Add onion and minced garlic, saute for minute or two until oil becomes infused by both, do not burn and keep temp on medium high. Cut chicken into cubes, bite size pieces and stir fry it until it's no longer pink/raw for about 4-5 minutes. Add sliced mushrooms and lemongrass, stir. 
  2. Add Red Curry paste, stir and let all the chicken get curry paste coding. Add Coconut milk and chicken stock, stir then add fish sauce and sugar to balance it all. Cook for 10 minutes on low heat and until the curry becomes thick. 
  3. Squeeze lime juice, and add chopped Cilantro or Thai basil  stir then taste and see if you need more seasoning. 
  4. Serve it over cooked Jasmine Rice, or any other rice if desired. 
Enjoy!

NOTE*
  • Oil is required for nearly all Thai dishes. Thai cooks commonly use coconut or palm oil which have a low-smoke rate and do not break down quickly, but you can use any on your hand. 
  • You can use Beef, Turkey, or Pork instead of the Chicken 
  • Thai Kitchen is, I believe one of the most popular products. It's available in all grocery stores, if you don't have the time to make your own, pick up a jar. Love their products. (I was not paid by Thai Kitchen, this is my own recommendation.)
  • If you are allergic on any fishy products: Instead of the Fish sauce you can use mix of Hoisin Sauce with splash of your favorite Soy sauce to taste. OR Vegetarian Fish Sauce  ( I didn't tried the recipe but click on the link to check it out if you are vegetarian) 

I wish you wonderful weekend! 
Your friend,
Sandra 

Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

19 comments :

  1. I hope you're feeling better now after having lots of therapy sessions with your food & photography. :) I love your coconut bowl presentation! You always go extra mile for your food photography!! Merry Christmas & have a lovely holiday with your family.

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    1. Yea, I needed to rest and just take my time to enjoy this time of year, which can be bit overwhelming. Thank you so much Sue for your kind comment, I appreciate it!!! I wish you and your family Merry Christmas and very happy New Year. xo

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  2. This chicken curry looks sensational :D
    Delicious job!

    Happy Holidays!
    CCU

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  3. That looks to die for sweetie. ..
    I hope you are feeling ok my dear!
    B/w remember I told you earlier too.. only you can make coconut bowl look so pretty. ..
    Have beautiful holidays dear !

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    1. Thank you Reem for your kind comment! Happy Holidays to you and yours!

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  4. Looks totally comforting and delish! Have you or ever considered chef-ing as a profession? The industry could use creativity like yours!

    Thanks for your comment on Brownie btw. I still miss the little guy soooo much. But yeah, Jindos are difficult to raise unless you can be home all day and/or have a big field or something for them to run around in. Do you have any pooches?

    Happy holidays!!

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    1. I have tremendous respect for chefs, and honestly yes I did consider it but gave up on the idea haha...I was always more in love with photography even though I love and enjoy cooking.
      No I don't have pooch, but I had it before. It can be hard to give up or let it go, so I understand as I had to do the same before.

      I wish you an awesome holidays!

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    2. Beautiful presentation!! You are very inspirational.
      Happy holidays.

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    3. Thank you very much K harbour!

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  5. Amazing looking curry and amazing presentation!
    Merry Christmas to you and your family, Sandra!

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    1. Thank you Daniela! Merry Christmas to you and you fam as well! :)

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  6. Sandra, we loved this Thai red chicken curry. It was amazing, and even my 15 year old son was mopping the plate with the bread. I didn't add lemongrass because I couldn't find it in the store however it was very delicious without it too. Thanks for the recipe and Merry Christmas!

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    1. Aww, thanks for letting me know, Michelle! I am happy to hear that your son liked it too. Have a Happy Holidays and thanks again for trying!

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  7. Love the coconut bowl presentation - so fancy and appetizing! I rarely eat red curry because of spiciness but it's my husband's favorite. I often choose yellow curry and my kids started to enjoy it without complaining the heat. I think we all need to spice up our food so we can try red curry one day. I know it tastes amazing! Happy Holidays to you and your family Sandra! We'll talk when I come back from the trip. :)

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    1. Thank you, Nami! It was spicy but not overly, so it is pretty eatable in my opinion. I guess coconut milk and sugar with lime balance that spiciness bit more. I hope you have fabulous trip and great time. Talk to you when you get back! xo

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  8. OMG Sandra! Your clicks made me really really hungry. The chicken looks so tender and the color is just amazing. I love coconut and your presentation using it made me smile, you're so creative and a good cook. I wish you and your family a Happy new Year and may God bless you always :)

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    1. Aww thank you Muna so much for your kind comment! I hope you have an amazing new year! xo

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  9. I love curry and serving it in a coconut bowl is such a creative presentation!

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