Red Thai Chicken Curry
I started experimenting with Thai Red Curry when I first had it at the Bangkok Cafe in Ferndale, Michigan. It was a little hole-in-the-wall cafe (back in the day) that only seated about 25 people. I tried and tried and could never get the recipe quite the way I wanted it. Then I moved to North Carolina and found an Asian market, H-Mart. They sold a variety of red Thai curry pastes and I tried everyone they had and settled on Mae Ploy Red Curry Paste. (This is not a paid endorsement!) I just love their red curry paste. This is a spicy blend and you have to work with it to develop a lovely balance of hot and sweet. If you have an Asian market in your community, visit. I am sure they have the ingredients you’ll need for this dish.
Equipment
- 12-inch pan
- spoons
- measuring cups
- measuring spoons
- hand-held grater
- knife for chopping
Ingredients
- 5 tbsp Mae Ploy Red Curry Paste (or homemade Red Curry Paste)
- 2 large garlic cloves, minced
- 1 tsp grated ginger
- 1 tsp grated galanga
- 3-inch stem of lemongrass, split
- 3 tbsp vegetable oil
- 1 cup chicken broth
- 13.5 oz can unsweetened coconut milk
- 3 kaffir lime leaves (or more)
- 3 tbsp light brown sugar
- 2-3 tbsp white sugar
- 2 tsp fish sauce
- 1 lb chicken breast, (sliced thin)
- 1/4 cup bamboo shoots
- 1/2 cup blanched green beans, should be fork tender
- 1-2 Thai Chilies (optional) I did not use them in this recipe
- 1/2 tbsp long coriander leaf
- 3 cups cooked Jasmine rice
Instructions
- Saute chicken breast strips in vegetable oil until opaque and cooked through.
- Add red onion, garlic, grated ginger and galanga.
- Add the red Thai curry paste. I use 5 heaping tablespoons, but you may want to start with 4 and add more after tasting. If you want a spicer curry, all 5 tablespoons.
- This is what testing recipes are all about. You are going to make this recipe uniquely yours.
- Add chicken broth, fish sauce, light soy sauce, dark soy sauce.
- Add the mushrooms and green beans, coconut milk, lemongrass, Kaffir lime leaf and cut leaves and bamboo shoots.
- Add the white and brown sugar and taste. Add more brown sugar to break the tartness and heat. (Do not over sweeten.)
- Add fresh torn coriander leaves and an extra Thai basil leaf.
- Serve over cooked Jasmine rice.
Video
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