Red Thai Curry


Category : curries, main dish · by Apr 3rd, 2011

Here is a delicious weeknight meal that you can whip up quickly and not mess up even if you are chatting with your sister and drinking lots of wine.

This uses store-bought curry paste. I make my own sometimes (I’ll post a recipe at some point), and encourage you to as well because it’s fun, but the store-bought stuff is tasty and convenient. I used Thai Kitchen brand.

Red Thai Curry

1 lb boneless, skinless chicken thighs, cut into bite-size pieces
light olive oil, salt, pepper
1 onion sliced
2 cloves garlic
1-2 tablespoons red Thai curry paste
water or chicken broth
1 can diced tomatoes
2 carrots, chopped
1/2 cup coconut milk
2 spring onions

Heat olive oil. Add onions and salt, and fry until they start to turn translucent. Add garlic and chicken, and fry until chicken is cooked. Add curry paste and stir for a minute or two (just so it has a chance to cook but not so much that it starts to burn). Add a cup or so of water or chicken broth, scraping the pan, then add tomatoes, carrots and coconut milk. If needed, add some more water or chicken broth until the chicken is almost covered, cover and lower heat to a simmer.

Cook, stirring occasionally, until chicken is cooked through and carrots are softened. Depending on how much liquid is left, you can remove the top and cook a little more to thicken your sauce.

Garnish with sliced spring onions and serve with limes and jasmine rice. I love to serve my curries steaming at the table right out of the pot.

Afterthought: what would really take this to the next level is some chopped peanuts, mmmm….next time!

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