Thai red curry is a delicious dish that combines the sweet, sour, and spicy flavors typical of Thailand. This recipe is easy to make and doesn’t require too much time or effort. For a reference on what Thai red curry should taste like, you can try Wahaha on 13th Street, which serves some pretty authentic Thai food.
(curry cooked by Madi)
Ingredients
1 Tbsp. canola or vegetable oil 2-3 boneless chicken breasts, cooked and sliced into bite-sized pieces 1 carrot, cut into matchsticks 1/2 red pepper, cut into matchsticks 1/2 onion, cut into thin slices 1/4 cup canned bamboo shoots, cut into matchsticks (Optional) 2 cups greens (bok choy, spinach etc) (Optional Vegetables: sliced zucchini and/ or slivered green beans) 1 tsp. minced ginger 3-4 Tbsp. red curry paste 1 can coconut milk (light or regular, about 1 3/4 cups) 1 Tbsp. lime juice 1 Tbsp. brown sugar 1 Tbsp. fish sauce (or soy sauce) Salt and pepper to taste Side: cooked Jasmine rice
Directions
The first thing is to cut chicken breast into cubes. Then, fry it in a pan on medium heat with a little bit of oil, until it’s fully cooked. This can be set to the side.
The next step is to get a deeper frying pan, coat the bottom in vegetable oil, and add in veggies of your choosing. Here, onion, zucchini, carrots, and bamboo shoots were used, but you can put in whatever you'd like. Pan fry them until there is a slight crisp.
Then, add the red curry paste, minced ginger, and cream of the coconut milk. Let that cook for a minute or two, while stirring. Add the rest of the coconut milk, lime juice, fish sauce/soy sauce, and brown sugar.
After mixing it together, add the cooked chicken. Season with salt and pepper to taste. Bring to a boil, and then reduce to a simmer for about 5 minutes. You can then serve it over rice. This dish is awesome, and you can customize it to your palate. Add more lime, coconut milk, or Thai chili depending on your taste. I always like a little more red curry, but you can add as much or as little as you like. Remember to always taste as you go, so you can add salt, pepper, or any other spice as needed.
Techniques used: knife skills, moist cooking methods, sautéing.