Red Chicken Curry

If you’re looking for a dish that warms your soul and tantalizes your taste buds, look no further than Red Chicken Curry. This vibrant and flavorful dish is a staple in many Southeast Asian cuisines, combining the richness of coconut milk with the aromatic blend of spices found in red curry paste. Perfect for a weeknight dinner or a cozy gathering with friends, this recipe is easy to whip up and even easier to love. Let’s dive into the details of creating this delightful dish that you’ll want to make over and over again!

What Makes This Recipe Special

Red Chicken Curry stands out thanks to its unique balance of flavors. The creamy coconut cream lends a luscious texture, while the red curry paste introduces a burst of spices that awaken the palate. The addition of fish sauce brings umami depth to the dish, complemented by a hint of sweetness from sugar and a splash of lime juice that brightens everything up. It’s a dish that’s not only satisfying but also visually stunning, with vibrant red and green colors dancing on your plate.

Shopping List

• 2 tablespoons cooking oil
• 1 lb (500g) chicken tenders or boneless skinless chicken breasts, cut into cubes
• 1 1/2 tablespoons red curry paste
• 1 cup water
• 1/2 cup coconut cream or 3/4 cup coconut milk
• 3/4 tablespoon fish sauce
• 1 teaspoon sugar or brown sugar
• 1 teaspoon lime juice
• 2 oz (60g) red bell pepper, seeded and cut into strips (1 small red bell pepper)
• 1 tablespoon cilantro, chopped
• Lime wedges, optional

Gear Up: What to Grab

• Large skillet or wok: For cooking the chicken and sauce.
• Wooden spoon or spatula: To stir and combine the ingredients.
• Measuring cups and spoons: For accurate ingredient measurement.
• Knife and cutting board: To chop the chicken and vegetables.
• Serving bowls: For presenting your delicious curry.

From Start to Finish: Red Chicken Curry

Step 1: Heat the Oil

In a large skillet or wok, heat the 2 tablespoons of cooking oil over medium heat until shimmering.

Step 2: Cook the Chicken

Add the 1 lb (500g) chicken tenders to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

Step 3: Add the Curry Paste

Stir in 1 1/2 tablespoons of red curry paste and cook for an additional 2 minutes, allowing the spices to bloom and infuse into the chicken.

Step 4: Add Liquid Ingredients

Pour in 1 cup of water and 1/2 cup of coconut cream (or 3/4 cup of coconut milk). Stir well to combine all the ingredients.

Step 5: Season the Curry

Add 3/4 tablespoon of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of lime juice. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully.

Step 6: Incorporate Vegetables

Add the 2 oz (60g) red bell pepper strips to the skillet. Cook for another 5 minutes until the bell pepper is tender but still vibrant.

Step 7: Garnish and Serve

Remove from heat and sprinkle with 1 tablespoon of chopped cilantro. Serve hot with lime wedges on the side, if desired.

Substitutions by Diet

• Vegetarian: Substitute chicken with tofu or chickpeas.
• Gluten-free: Ensure fish sauce is gluten-free or replace it with soy sauce.
• Dairy-free: Coconut cream or milk is already dairy-free, so you’re good here!
• Low-carb: Serve over steamed cauliflower rice instead of regular rice.

Author’s Commentary

This Red Chicken Curry is one of my go-to recipes for a quick dinner that doesn’t skimp on flavor. The beauty of this dish is its adaptability; you can easily switch up the veggies or protein based on what you have on hand. Plus, the vibrant colors make it as pleasing to the eye as it is to the palate. I love serving this curry with jasmine rice or even quinoa for a wholesome meal. The leftovers, if any, are even better the next day as the flavors continue to develop!

Storage Pro Tips

If you find yourself with leftover Red Chicken Curry (which is often the case because it’s so delicious!), here are some tips:

• Refrigerate: Store in an airtight container in the fridge for up to 3 days.
• Freeze: This curry freezes well! Portion it into freezer-safe containers and freeze for up to 3 months.
• Reheat: To reheat, simply microwave or warm on the stove over low heat, adding a splash of water if it seems too thick.

Top Questions & Answers

Can I use chicken thighs instead of chicken tenders?

Absolutely! Chicken thighs will add even more flavor and juiciness to your curry. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.

Is red curry paste spicy?

Red curry paste can vary in heat, but it generally has a mild to medium spice level. If you’re sensitive to spice, start with less and adjust to your taste.

What can I serve with Red Chicken Curry?

This curry pairs beautifully with jasmine rice, quinoa, or even cauliflower rice for a low-carb option. You can also serve it with naan bread to soak up all the delicious sauce!

Can I make this recipe ahead of time?

Yes! You can prepare the curry in advance and reheat it when you’re ready to serve. Just keep in mind that the flavors will deepen and develop as it sits, making it even more delicious!

Wrap-Up

With its rich, creamy texture and vibrant flavors, Red Chicken Curry is a dish that brings comfort and satisfaction to any meal. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. Easy to prepare and infinitely adaptable, it’s a wonderful addition to your culinary repertoire.

So gather your ingredients, roll up your sleeves, and get ready to enjoy a bowl of Red Chicken Curry that’s bursting with flavor and heartwarming goodness. You might just find that this becomes a permanent fixture in your weekly meal planning!