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!

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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