I love Red Thai Curry. It’s one of those things I could eat again and again and never get sick of. Well, I suppose eventually I might get sick of it, but it would take a really long time, and…I think you get the point. I just love it. I love how the lemongrass and curry paste infuse the coconut milk with yummy-ness. I love how it warms you from the inside out. Oh, and the amazing aroma when it’s cooking? Seriously, everything about it speaks to me.
Below, you’ll find my recipe for Red Thai Chicken Curry, but in all honesty, it’s more of a guideline. The recipe changes a little each time I make it, depending on any number of reasons. Usually, for the curry paste, I use about 3 good squeezes from the giant pouch I have. A little less if I don’t want it quite as spicy. Depending on how long I decide to simmer it all for, I might need to loosen it with water. I even used lemon slices one time, when I couldn’t get my hands on lemongrass. And, sometimes, depending on my mood, I’ll finish it with cilantro and lime, instead of basil. The protein doesn’t even have to be chicken. Prawns work really well (cooking time adjusted accordingly), or tofu for a plant-based meal.
The point is, is that there are no hard and fast rules when it comes to cooking. It should be an enjoyable adventure. Take a basic idea, tweak it to your taste and revel in the outcome.
From start to finish, this should take about 30 minutes, making it a perfectly wonderful weeknight dinner. It also goes ridiculously well with my Thai Style Carrot Cucumber Salad, which is easily made ahead of time.
I hope you get in your kitchen, play around with this recipe a little and let me know how it turns out.
2 tbsp coconut oil (or your preferred cooking oil)
1/4 Cup shallot, minced
1/4 Cup ginger, minced
3 tbsp red thai curry paste
2 – 398mL cans of coconut milk
1 stalk of lemongrass, cut into 1″ pieces, outer stalk removed
1 1/2 lbs chicken breast, cut into bite size pieces
1 Cup red pepper, diced (or other veggies of your choosing)
handful of fresh basil, sliced
In a large skillet, heat the oil over low-medium heat. Add the shallot and ginger and saute for a few minutes, until beginning to soften. Stir in the curry paste and cook for 1 minute longer, until fragrant. Pour in the coconut milk and add the lemongrass. Bring to a gentle simmer and add the chicken. Cook for about 15 – 20 minutes, until the chicken has cooked through and the sauce has thickened, adding any veggies in the last 5 minutes. If the sauce becomes to thick while cooking the chicken, add a small amount of warm water to loosen. Stir in the fresh basil right before serving. Serve over jasmine rice.