Red Chicken Curry with Vegetables

So my last post was my insanely hot red curry paste which I thought might be too hot to use for ANYTHING. But reading up on it, and recipes using the red curry paste, I realized you only use 1 or 2 tablespoons per serving of that hot thing! And you know what, that sounded about right!

So there I was, with my chicken  and other vegetables like onion, french beans and carrots, debating the strength of the heat of the curry paste. I was making this good for at least 2 or 3 people (depending on appetite), so I knew I had enough buffer of veggies and meat.

Instructions differ on various websites, but I went with my gut feel. First I sauteed the onion in some olive oil, then added a tablespoon of the curry paste (on the safe side). Once it has been stir fried in the oil, I added the chicken and allowed this to almost cook through. I added milk and stock after, about a tablespoon of sugar, and the vegetables. I let this simmer, then adjusted the saltiness and flavor. I ended up adding two more tablespoons of the paste, plus a bit of fish sauce.

And guess what? This turned out brilliantly! The flavors were varied, wide and all over, which was how I think of Thai food. It had sweetness, sourness, saltiness, and spiciness written all over the dish. And I am happy to report that the red curry paste has just become a lot of options!

I did forget to add the basil leaves at the end though. And by the way, the paste will work perfectly well with just vegetables and maybe tofu!

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Red chicken curry

Red Chicken Curry with Vegetables Recipe

1 to  2 tablespoons of olive oil
1 onion, peeled and quartered
3 tablespoons of red curry paste
1 chicken breast fillet, diced in 1 inch pieces
1/2 cup milk or coconut milk (whatever you have)
1 cup stock,
1 tablespoon of sugar
assorted vegetables, as much as you want, maybe 1 to 3 cups
fish sauce
chopped cilantro leaves
basil leaves

In a wok or stir-fry pan, heat the olive oil and then add the onions until a bit soft on the outside. Add the curry paste and stir fry this in oil for a minute (to cook the rawness in the paste). Add the chicken, and coat with the paste, cook for about 2 minutes. Add in the liquids along with the sugar and vegetables and let this boil, then adjust to simmer. Then allow this to cook through, about 5 minutes. Taste and adjust seasoning as needed. Add in the last two ingredients, cilantro and basil, and mix.  Perfect when served with rice.

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