My blogging friend Emma, from the wonderful blog Gustoso, has been on a bit of a blogging binge lately, which has motivated me to get off the couch and post this recipe for my Thai-style red chicken curry.
One I’ve been meaning to post since sharing a photo on instagram and facebook a few weeks ago that led to many requests.
We love Thai-style curries here. And we especially love a good chicken curry. I particularly love them as Mr13 loves them. And has done since he was an extremely fussy Mr6. And an equally fussy Mr7, Mr8, Mr9, well, you get the picture.
Normally I make Thai green curries, but I’ve been very wary of those since the Thai green curry disaster of Meat Free Week earlier in the year. There are still rumblings of the “you-tried-to-kill-me-then-didn’t-you?” variety. Pfft. Of course not.
I also could only find Thai red curry paste in the fridge. A jar that had been in the fridge for way longer than I am prepared to publicly admit. And probably in the pantry before that for just as long. But it’s curry paste. The stuff never seems to go off.
I’m also on a mission to eat less meat and far more veg, so this meal was perfect as it easily accomplished both.
While you can add whatever veggies you have in the fridge to this, I especially love this dish with blitzed cauliflower (as it adds a thickness to the sauce), and some sweet potato. The chicken stock concentrate that I make in my Thermomix really lifts this recipe.
However, best of all, despite being about 90% veg, Mr13 ate it all. And then asked if I could make it again. Yay!
What you need
- 1-2 tbs red curry paste (I like Mae Ploy as it doesn’t have any added nasties)
- 600g chicken thigh fillet, cubed
- 2 cups coconut milk OR 1 cup coconut milk and 1 cup water/chicken stock
- 2 tsp chicken stock concentrate (optional)
- 4-6 cups of mixed veggies - I used 2 zucchini, 1 red capsicum, half a big sweet potato, 200g mushroom, half a small cauliflower (that I blitzed in my Thermomix first)
- steamed rice to serve (optional)
What you do
- Heat a deep fry pan or a wok on medium heat and add the red curry paste
- Stir for 30 seconds, then add the chicken
- Stir for 1-2 minutes until the chicken is coated in the curry paste
- Add the coconut milk/water/stock (whatever you are using)
- Add in the veg - I like to blitzed the cauliflower in my Thermomix (or a food processor) first so it has the texture of rice - this acts as a thickener for the sauce
- Pop on a lid and simmer on low for 30 min or until chicken is cooked.
- Serve with rice - although if you use sweet potato I find it is very filling without the rice
Notes
This is even better the next day.
I make my own coconut milk so I use two cups of it as it's not all that strong. If you are using a commercial coconut milk you might prefer to use half coconut milk and half stock or water.
Yeah. Glad to be of inspiration. 🙂 Day off for me today!
We discovered that coconut milk is just watered down coconut cream, so it’s better value to buy the small coconut cream and add your own water.
yes, that’s very true! Coconut milk and cream also freezes so if you don’t use it all it doesn’t need to go to waste. I froze a batch recently in ice cube containers then popped them into a ziplock bag once frozen. Good for smoothies too
Yum, I love Thai curry too (and I love that you can buy the paste with no nasties). I must make a curry again!
I actually used the Thai Gourmet brand this time, and it also has no nasties. I think we need to make it a more regular meal here too
What a nice, simple, quick recipe – just my style. However, my fear of chillies makes me hesitate just a little …..
I found the red curry paste very mild Amanda – while I love Mae Ploy, this time I used the Thai Gourmet brand and it had a beautiful flavour without heat. Also has no nasties 🙂