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 the blogosphere or social media, I was actually cooking up a storm in my kitchen.
Cooking is my therapy as well as photography, so I have a full fridge of leftovers and a 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 that I favor Chicken Red Curry just a bit more but you are more than welcome to check my recipe for Chicken Green Curry.
You might like my easy Thai Chicken Noodles Stir Fry OR Thai Chicken Lettuce Cups
The taste of Chicken red curry has an amazing balance in flavor. It is perfect harmony in which each ingredient just ties perfectly together into one incredible bite.
You do not have to be an expert to cook Thai food, and all you need to do is cook with love.
It is truly a labor of love dish, so try to follow my simple instructions, and enjoy cooking. You do 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 a real necessity for this dish.
What I also love the most is to play with my food, so I serve it a little bit differently for the sake of photography. It is a fun and interesting approach to food photography, plus I loved eating out of the coconut.
Thai Chicken Red Curry
- 2 Tbs. Coconut cooking Oil
- 1/4 Onion minced
- 2 garlic cloves minced
- 1 Lb. Boneless chicken cubed
- 5 mushrooms sliced
- 1 stalk Lemongrass finelyÂ chopped
- 2 Tbs. Thai Kitchen Red Curry Paste
- 1/2 can Thai Kitchen Coconut Milk
- 1/2 cup chicken stock or water
- 1 tsp. Brown Sugar light
- 2 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
Preheat oil in a saucepan or a wok. Add onion and minced garlic, saute for a minute or two until oil becomes infused by both, do not burn and keep the temp on medium high. Cut chicken into cubes, bite-size pieces and stir fry it until it is no longer pink or raw for about 4-5 minutes. Add sliced mushrooms and lemongrass, stir.
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.
Squeeze lime juice, and add chopped Cilantro or Thai basil stir then taste and see if you need more seasoning.
Serve it over cooked Jasmine Rice, or any other rice if desired.
- 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 is available in all grocery stores if you do not have the time to make your own, pick up a jar. I Love their products. I am not paid by Thai Kitchen. This is my own recommendation.
- If you are allergic to any fishy products: Instead of the Fish sauce, you can use a mix of Hoisin Sauce with a splash of your favorite Soy sauce to taste.
- Vegetarian Fish Sauce (I did not try the recipe but click on the link to check it out if you are vegetarian)