Red Chicken Curry
Ingredients
- 600 gChicken cutlet (thinly sliced)
- 3 tbspThai curry paste red
- 400 mlCoconut milk
- 2 tbspPeanut oil
- 1 pcRed bell pepper (in strips)
- 150 gbamboo shoots (drained)
- 2 tbspfish sauce
- 1 tbsppalm sugar (crushed)
- 1 pclemongrass (finely minced)
- 4 pckaffir lime leaves (whole)
- 15 pcThai basil (fresh leaves)
Method
A rich, deep red sauce infused with lemongrass and Thai basil. The chicken stays tender, coated in the coconut milk fat that pearls on the surface.
- 1
Heat peanut oil in a pan. Add the red curry paste and minced lemongrass. Sauté for 2 minutes until the aromas fill the room and the paste starts to fry.
- 2
Gradually pour in the coconut milk while stirring. Bring to a simmer. The sauce should become smooth and a bright orange-red color.
- 3
Add the chicken strips, bell pepper, and bamboo shoots. Add the bruised kaffir lime leaves. Simmer gently until the chicken is white to the core but still juicy.
- 4
Stir in the fish sauce and palm sugar to balance salt and spice. Off the heat, toss in the Thai basil leaves so they stay green and fragrant.
Frequently asked questions
How do you get this dish right?
- Do not boil the sauce too vigorously to prevent the coconut milk from curdling.
- If the sauce reduces too much, thin it out with a splash of water or broth.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. The sauce thickens as it cools.
