Red Thai Curry with Chicken & Vegetables

Last week, a classmate from Laos (K) invited us to her place for dinner and taught me how to make Red Thai Curry. She’s an AMAZING cook. Apparently she was trained in a restaurant when she was studying in Australia and conducts Asian cooking classes for many of her German friends. Since she used to live in Thailand, I can trust her to teach me how to make authentic Thai curry. I attempted to make it last night and am proud to say it was a HUGE success. So, are you ready for it?

Ingredients (serves 2 – 3)

  • 2 tablespoons of Red Thai curry paste (see photo)
  • 400grams (1 can) coconut milk
  • 1 shallot, finely diced
  • 2 garlic cloves, finely diced
  • 2 carrots, chopped
  • 1 aubergine, chopped into 3cm long slices
  • half a broccoli
  • 8 cherry tomatoes
  • half a red pepper, sliced thinly
  • half a yellow pepper, sliced thinly
  • 250grams diced chicken breasts
  • fresh coriander
  • 2 tablespoons of sugar
  • 2 tablespoons of oil

paste

I was recommended by K to use this particular brand of paste. It comes in a huge pack and whatever that’s not used can be stored in this container and kept in the refrigerator for some time.

coconut milkI always use only a can of coconut milk because I don’t like my curry to taste too creamy. I enjoy the kick of having something spicy but not overdoing it. If you want the curry to be more creamy and have more sauce, feel free to use more paste with another can of coconut milk.

all ingredients
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Hint: Prepare all the ingredients before cooking. As aubergine turns brown almost immediately after cutting them up, soak them in a bowl of salt water. They’ll stay pretty!

Instructions

updated 1-4
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  1. Heat 2 tbsp on oil in a pot till hot and stir fry the garlic and shallot. Make sure you toss the ingredients around quickly so they do not burn. Do this for about 2 minutes.
  2. Add the curry paste and fry it for 2-3 minutes.
  3. Add the chicken and make sure that it is well coated by the paste and fry till light brown.
  4. Add coconut milk.
5-8
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5. Add in the broccoli, aubergine and carrots and cook on medium heat for 15 minutes.
6. When the vegetables are soft and tender (not mushy!), add the sugar and peppers (but leave a few slices to garnish at the end) and cook for 2 minutes. Taste to see if it’s to your liking. It should have a slight sweetness to it.
7. Take the pot off the stove and add in the cherry tomatoes. Give it a good stir and let the tomatoes cook by themselves without additional heat.
8. Dish up and garnish with coriander and peppers.

finished
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This curry is best served with white rice. Do give it a go because it really is AWESOME!

 

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3 thoughts on “Red Thai Curry with Chicken & Vegetables

  1. Pingback: Thai Green Curry « Chronicles of Yoyo

  2. I would not fried garlic and shallot in oil before I cook the curry paste though. Both garlics and shallots are already in the curry paste and I would cook the curry paste with coconut cream.

    If you are interested, you can come to my blog. I just posted a curry recipe with details about how to cook the curry, the traditional Thai style. I also have recipe for curry paste too.

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