Thai Red Curry

I like to refer to this as my starter, wannabe Thai red curry….as in this is me starting and then I need to actually get my butt to my Lao mother-in-law’s house so that she can teach me how to make authentic Thai Red Curry. I served mine with jasmine white rice and sriracha because I wanted to bump up the spiciness. Make it your own! Serve it with rice noodles if you aren’t a fan of rice. If you read all about me, you’ll hate my measurements, but I highly suggest you taste as you season and increase/decrease amounts accordingly.

Ingredients: 

  • 2 chicken breasts
  • Thai red curry paste
  • 2 tbsp. oil
  • 1 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1/2 onion
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 cup shredded carrots
  • 1 cup bamboo shoots
  • 1 1/2 tbsp. sugar
  • 1 tbsp. fish sauce
  • 1 can coconut milk
  • handful basil leaves
  • salt and pepper

Directions:

Cut the chicken breast into thin strips and season with salt and pepper, set aside. Prep all of your vegetables. Slice the onions, peppers, and carrots thinly so it’s easy to eat. The bamboos should be sliced when you purchased them. Set aside.

You have two options here….if you’re like me and hate dishes, I did the next step in my big pot OR you can do the next step in a pan and transfer it to a pot. In your pot or non stick pan, heat up the oil on medium high and add the chicken, sear the chicken, do not fully cook it. Then, add the ginger, garlic and vegetables and fry for another couple of minutes, add the Thai red curry paste and sugar. Cook for a few minutes, stirring to coat the paste and sugar to the chicken and veggies. Add the coconut milk and the fish sauce. Taste and adjust if needed. You can add a splash of water or stock if it’s a bit thick. If you want it to be spicier, add more red curry paste or if you are bold, chop up a Thai chili and add it to the curry so that it gets infused or just add sriracha and chilies to the individual serving dishes. Let it simmer for 5-10 minutes. Turn off the fire and add the basil leaves at the end. Serve with white rice separately. We all have our preferences. I like my rice soaked in the curry while my husband likes it separate and not drenched.

Side note: as a person who despises fish sauce (everyone tells me I’m not a real Asian), this totally needed it and I had to force my roommate to put it in for me because I couldn’t get myself to do it. She will now be my official fish sauce pourer.

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