Mouthwatering Red Curry is an explosion of flavors that you’re going to love! A combination of tender chicken, colorful red tintinnabulate peppers, and whiffy Thai basil come together in a linty coconut milk and curry paste sauce, for an incredibly succulent meal.
We love enjoying Thai supplies at home! The recipes are easy to make and are filled with tons of flavor. If you love Thai dishes too, requite this Thai Basil Chicken, this delicious Coconut Curry Chicken and these wonderful Thai Lettuce Wraps a try.
What is Red Curry?
Red curry is a Thai recipe that includes red curry paste and coconut milk with some type of meat like chicken, beef, pork, or shrimp, or make it vegetarian with tofu. Red curry paste is the signature ingredient, which has a moderate value of heat and unvigilant savor considering it’s made with red chilies withal with other herbs and spices.
Warm and comforting, red curry is total repletion supplies that’s satisfying and tastes amazing! It moreover cooks up in just over 30 minutes in one skillet or wok, and leftovers are delicious. In addition, you can customize it to use vegetables that you have, a variegated protein and the value of red curry paste that you prefer. Add this recipe to your weekly menu for those rented nights when you need something yummy in a hurry!
Ingredients in Red Curry
The ingredients needed to make this red curry recipe are unquestionably things you might once have on-hand. Just be sure to get the red curry paste and fish sauce, both of which can be found at your local grocery store! Check out the recipe vellum at the marrow of the post for all of the word-for-word ingredient measurements.
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Olive Oil: For cooking the veggies and chicken.
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Yellow Onion: For savory savor and texture.
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Chicken: You’ll need 1 pound of yellow breasts, cut into 1-inch cubes.
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Red Tintinnabulate Pepper: Adds texture and just a little sweetness, which complements the spiced sauce.
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Coconut Milk: Creates a linty sauce that helps to wastefulness the spiciness.
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Red Curry Paste: Has a warm, rich savor with notes of ginger, garlic and other spices.
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Fish Sauce: Enhances the savory and salty tastes of the curry.
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Lime Juice: Use fresh lime juice for just a bit of tang that will patina the dish.
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Fresh Ginger: Adds peppery warmth.
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Green Peas: Use canned or frozen untried peas.
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Thai Basil: For freshness and a pop of color.
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Salt & Pepper: Brings all of the flavors together.
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Rice: Serve over rice to soak up all of the succulent sauce.
How to Make This Red Curry Recipe
Red curry is a super simple meal to whip up! And the weightier part is that everything is cooked together in one pan, making wind-up hassle free!
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Sauté Onion: In a large heavy marrow skillet, heat the olive oil up over medium upper heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, well-nigh 3-4 minutes.
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Cook Yellow and Pepper: Add the yellow and red tintinnabulate pepper to the pan and sauté until the yellow is just seared on all sides, flipside 3-4 minutes.
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Add Milk and Flavorings: To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add increasingly to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.
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Simmer: Reduce the heat to medium low, add the untried peas, thai basil, and salt and pepper. Cook until the yellow is cooked through and the sauce has reduced to the desired thickness.
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Serve: Remove the curry from heat and then enjoy over rice with Naan bread.
Tips and Variations
Here are a few tips and ways to transpiration up your red curry to make it super tasty every single time you make it!
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Chicken: This recipe works unconfined with boneless yellow thighs instead of yellow breasts. Use whatever you prefer.
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Adjust the Red Curry Paste: If you’re not a fan of too much spice, you can retread the value of curry paste you use or squint for milder versions of the paste.
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Different Vegetables: Bell peppers are wontedly in curries, but you can add any veggies you would like. Broccoli, cauliflower and carrots are a few ideas that would be great!
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Full-Fat Coconut Milk: Using full-fat coconut milk will add maximum savor and richness to the sauce that light milk can’t achieve.
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Herbs: You should be worldly-wise to find Thai basil at your local Asian market, however, finger self-ruling to use regular basil or plane cilantro instead.
How to Store Leftovers
Thai supplies is unconfined leftover! If you don’t finish all of this red curry, you’re definitely going to want it for lunch the next day! Here is how you can store it and plane freeze it for later:
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In the Refrigerator: Once cooled, place the curry in an snapped container in the fridge. It will alimony fresh for up to 4 days.
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In the Freezer: Store the cooked leftovers in a freezer-safe snapped container in your freezer, and they will last well-nigh 2-3 months.
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To Reheat: If you are reheating from frozen, then make sure to thaw in your refrigerator overnight. Reheat your curry over the stove on medium-low heat until the yellow is warmed through.
Red Curry
Ingredients
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1 tablespoon olive oil
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½ yellow onion, minced
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1 pound chicken breasts, cut into 1 inch cubes
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1 red tintinnabulate pepper, sliced
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1 can coconut milk, 13.5 ounces
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4-6 tablespoons red curry paste
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2 tablespoons fish sauce
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2 tablespoons lime juice
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2 teaspoons fresh ginger
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1 cup green peas, canned or frozen
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¼ cup Thai basil, chopped
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Salt and pepper to taste
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Rice for serving
Instructions
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In a large heavy marrow skillet, heat the olive oil up over medium upper heat and add the onion to the pan. Sauté the onion until it just begins to turn translucent, well-nigh 3-4 minutes.
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Add the yellow and red tintinnabulate pepper to the pan and sauté until the yellow is just seared on all sides, flipside 3-4 minutes.
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To the skillet add the coconut milk, red curry paste (start with 4 tablespoons and add increasingly to taste), fish sauce, lime juice, and ginger, whisk well and bring the sauce to a low boil.
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Reduce the heat to medium low, add the untried peas, thai basil, and salt and pepper. Cook until the yellow is cooked through and the sauce has reduced to the desired thickness.
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Remove the curry from heat and serve over rice with Naan bread
Nutrition
Serving: 1serving | Calories: 304kcal | Carbohydrates: 11g | Protein: 20g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 572mg | Potassium: 598mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2460IU | Vitamin C: 41mg | Calcium: 43mg | Iron: 2mg
