Thai curry refers both to the dishes in the Thai cuisine and as well as to the different types of curry paste used to make the curry. Red curry is a popular Thai dish that consists of red curry paste cooked in coconut milk, meat of your preference whether its chicken, beef, shrimp, duck or pork in additional to vegetables to stir up this delicious dish.
I was lucky to learn to cook this curry in the homeland of its origin – Thailand – under the supervision of an instructor. It was not only about the hands on learning but going to shop for the ingredients from the local farmer’s market in Chiang Mai! It was quite an unforgettable experience. It is hard to believe that this delicious curry is so very simple and easy to make. It can be served with steamed rice and you can compliment it with Thai soup of your choice. I paired it with Tom Kha Gai soup. The recipe for the soup is available here
Thai Red Chicken Curry
Ingredients
- 12 oz chicken breast thinly sliced
- 1 can coconut milk full fat
- 3 tablespoons red curry paste
- 3 tablespoons fish sauce
- 3 teaspoons sugar
- 0.25 cup Thai basil leaves
- 0.5 cup bell pepper sliced
- 0.5 cup oyster mushrooms
- 4 Kaffir leaves
- 1 cup chicken stock
- 0.33 cup sliced bamboo shoot
- 0.25 cup cooking oil
- Salt to taste
Instructions
- Pour oil in a heated non stick pan or pot
- When oil is hot add the red curry paste and stir well for a couple of minutes
- Add to it the coconut milk and cook for another couple of minutes
- Now add to it the chicken
- Add the Kaffir leaves, fish sauce, sugar and salt to taste
- Stir in the mushrooms and cook for 10 minutes or till chicken is done
- Add in the bell peppers and basil leaves stir well and turn off heat.
- Serve hot with steamed rice and enjoy
