Recipe
Authentic Thai Red Chicken Curry
This red curry follows the Thai order of operations: the curry paste fries in peanut oil with onion until fragrant before any liquid arrives, which is what separates layered curry from soup with paste in it. Chicken thighs and baby new potatoes then simmer in coconut milk and stock, finished with fish sauce, lime juice and basil. Four servings, 50 minutes, rice mandatory.
Ingredients
Main Ingredients | |
|---|---|
1 | tablespoon peanut oil |
1 | medium Spanish onion, sliced thinly |
3 | tablespoons Valcom authentic Thai red curry paste (May be substituted for another red curry paste but this is the one I found to be the best) |
600 | grams chicken thigh fillets, cut into thirds |
1⁄2 | cup chicken stock |
1 | can baby new potatoes, cut into halves |
1 | cup coconut milk or 1 coconut cream |
1 | tablespoon lime juice |
1 | tablespoon fish sauce |
1 | tablespoon basil paste |
Instructions
| 1. | Heat peanut oil in a medium pan over medium heat. Add thinly sliced Spanish onion and saute until translucent. |
|---|---|
| 2. | Stir in the authentic Valcom Thai red curry paste and cook for a minute until fragrant. |
| 3. | Add chicken thigh fillets in batches, browning them evenly. |
| 4. | Pour in the chicken stock and add baby new potatoes. Cover and simmer for 20 minutes. |
| 5. | Stir in the creamy coconut milk or coconut cream, lime juice, fish sauce, and basil paste. |
| 6. | Uncover and simmer for an additional 5 minutes to allow flavors to meld. Serve hot and enjoy the taste of Thailand. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 497 kcal |
| Protein | 31.7 g |
| Fat | 21.7 g |
| Carbohydrates | 43.5 g |
| Fiber | 0.6 g |
| Sugar | 40 g |
Published on Jul 18, 2024 by Luminița
