Chicken Thai Red Curry
This Chicken Thai Red Curry is one of our favourite weekend meals, it's quick, flavoursome and tastes like such a treat!
My version uses a great hack for the creamiest coconut milk - a block of creamed coconut. I came across this by accident while searching for a tin of coconut milk that didn't contain additives, only to discover that the majority do. All you need is a block of creamed coconut mixed with hot water and voilà - homemade coconut milk, with no nasty ingredients.
An added benefit for me is that my teenagers actually love this one - it's mild and creamy so even my slightly more adventurous (but not too adventurous) kids tuck in happily. However if you want it a little more authentically spicy, just add slightly more curry paste.
If you want to switch things up, a spoonful of crunchy peanut or almond butter stirred in turns this into a Penang curry instead - equally delicious, just a little richer and nuttier. Having two curries in your back pocket from one recipe is never a bad thing.
Serve with fluffy basmati or jasmine rice and don't skip the fresh coriander and chilli on top - it makes all the difference.
WHY YOU'LL LOVE THIS RECIPE
- The creamed coconut block trick
Forget tinned coconut milk with its hidden stabilisers and additives. A creamed coconut block gives you the richest, purest coconut flavour with nothing else added.
- Ready in 30 minutes
Fry, add the sauce ingredients, simmer while your rice cooks. Genuinely on the table in half an hour.
- Two curries in one recipe
Make it as a classic Thai red curry, or stir in peanut or almond butter for a Penang-style twist.
- Mild enough for the whole family
Rich, creamy and warming rather than fiery. Even slightly more adventurous teenagers tuck in happily.
- That lime at the end
Adding fresh lime juice right at the end lightens and balances the rich, creamy sauce.
- Freezer friendly
Make a big batch and freeze portions for up to 3 months.
4 Servings 30 Minutes
Ingredients
- Basmati Rice - 300 grams
- Chicken Stock - 400 ml
- Creamed Coconut Block - 100 grams
- Fish Sauce - 1/2 tbsp
- Honey - 1/2 tbsp
- Lime Juice - 2 tbsp
- Olive Oil - 1 tbsp
- Salt - 1/2 grams
- Thai Red Curry Paste - 3 tbsp
- Water - 600 ml
- Brown Onion - 1
- Fresh Ginger - 10 grams
- Garlic Clove - 2
- Red Pepper - 1
- Chicken Breast - 500 grams
Method
- Cook the rice: Bring the water to the boil with a pinch of the salt. Add the basmati rice and cook according to packet instructions until tender. Drain and set aside. Stir in minced garlic and ginger, cooking for another minute.
- Fry the chicken and veg: Heat the olive oil in a large pan or wok over a medium-high heat. Add the diced chicken breast, sliced onion and red pepper and fry for 2-3 minutes until the chicken starts to colour and the onion softens slightly.
- Add the aromatics and curry paste: Add the minced garlic and grated fresh ginger and cook for 1 minute. Add the Thai red curry paste and fry for a further 2-3 minutes, stirring well to coat everything in the paste. This releases the fragrance of the spices.
- Build the sauce: Add the creamed coconut block, chicken stock, honey and fish sauce. Stir well until the coconut block has melted into the sauce.
- Simmer and thicken: Reduce the heat to low and simmer gently for 15-20 minutes, stirring occasionally, until the sauce has thickened and the chicken is cooked through.
- Finish and serve: Stir in the lime juice and remaining salt to taste, balancing the rich sauce. Serve over the basmati rice, garnished generously with fresh coriander and sliced chilli.
Hints and Tips
- Check the label on your coconut
Most tinned coconut milk contains stabilisers and additives. A creamed coconut block is usually just coconut.
- Go easy on the fish sauce
Start with less than you think - you can always add more.
- Fry the paste properly
A couple of minutes of frying releases the fragrance of the spices.
- Add the lime at the very end
Brightens and balances the rich sauce perfectly.
- The Penang variation
Stir in 1.5 tbsp of crunchy peanut or almond butter at the same time as the coconut block.
- Adjust the spice to your taste
Curry paste varies hugely in heat between brands.
- Serve this with
Pairs brilliantly alongside our https://cookitclever.com/meal-overview/Sweet-and-Sour-Chicken Sweet and Sour Chicken or https://cookitclever.com/meal-overview/Teriyaki-Salmon Teriyaki Salmon for a fakeaway feast.