Blazing Sunset Red Curry with Chicken
A fiery yet harmonious coconut curry that bathes tender chicken and crisp Thai vegetables in a deeply aromatic red sauce perfumed with lemongrass and galangal. The curry's gorgeous crimson hue deepens as it simmers, creating layers of heat, sweetness, and herbaceous complexity that make this one of Thailand's most universally beloved dishes.
Ingredients
- 1 lb boneless skinless chicken thighs, sliced into bite-sized pieces
- 3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup coconut cream
+ 9 more ingredients
Instructions
Heat the vegetable oil in a large saucepan or Dutch oven over medium heat. Spoon the thick cream from the top of the coconut milk can and add it to the pan. Let it bubble and separate for about 1 minute.
Add the red curry paste and fry it in the coconut cream, stirring constantly, for 2 minutes until the paste darkens and releases its fragrance.
Add the chicken pieces and stir to coat them thoroughly in the paste. Cook for 3 minutes, stirring occasionally.
Pour in the remaining coconut milk and the coconut cream. Bring to a gentle simmer.
Add the bamboo shoots and eggplant. Simmer for 12-15 minutes until the eggplant is tender and the chicken is cooked through.
Season with fish sauce and palm sugar. Add the torn kaffir lime leaves and stir through.
Taste the curry and adjust the balance -- it should be savory, slightly sweet, and aromatic with a pleasant heat building at the back of the throat.
Remove from heat, fold in the Thai basil leaves, and top with sliced red chilies. Serve in deep bowls over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI