Thai Red Curry Chicken


This is my variation of Thai red curry. You can add your favorite veggies like broccoli or cauliflower for instance, you can omit the chicken for some other protein or tofu and really have fun with this pungent aromatic curry. Although some supermarkets (especially high end one’s like Whole Foods) stock fish sauce, Thai red curry paste, Thai eggplant you may need to go to an Asian market to get these items. Enjoy the cooking smells that will fill your kitchen as you make this!
PRINT Thai Red Curry Chicken on MS Word

Thai Red Curry Chicken

Yield: 6-8 servings

3 medium Yukon Gold potatoes diced (1 inch diameter)
4 large boneless skinless chicken thighs diced (1 inch diameter)
1 cup baby carrots
1 medium zucchini sliced lengthwise then 1 inch slices
1 medium yellow onion cut in half then into wedges
1 cup green beans cut into 2” lengths
½ eggplant diced (1 inch diameter) or 6 Thai eggplant quartered
1-14 oz. can light coconut milk
1 tablespoon extra virgin olive oil
1 tablespoon red curry paste (more if like it hotter)
3 tablespoons paprika
4 tablespoons fish sauce
2 tablespoons sugar, sucralose or stevia
4 cloves garlic minced
¼ cup fresh basil leaves cut into strips
1 tablespoon lemon grass paste
½ teaspoon ground cardamom
salt to taste

Steam the potatoes and carrots till tender. While steaming, heat olive oil in a heavy saucepan add chicken, onions and garlic and sauté stirring constantly for 3 minutes.
Add cooked potatoes and carrots and the remaining ingredients, reduce heat and simmer for 10-15 minutes. Serve
Serving suggestion: Serve over steamed brown jasmine rice.

c. 2010 Aron David Bradley
http://www.boomercuisine.com

Advertisements

5 thoughts on “Thai Red Curry Chicken

  1. Wow, this looks like such a great recipe! All of your recipes that I have seen look good (and so does the photography) Yum! Have you tried making the curry with a bit of cinnamon or nutmeg, or ginger?

  2. Yes I have…actually the red curry paste has galengal which is an Indonesian ginger. My wife does herbal extracts and we always have ginger extract around and I add it to many things. My goal with this site is to make it easy for folks to prepare these recipes or I would have them create their own curries from scratch. All those spices you mentioned are great additions to curry.

  3. Pingback: 2010 in review « Boomer Cuisine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s