Thai Red chicken curry



Thai red chicken curry

I've honestly rarely ventured down d Asian food road.. just seeing all d specialty ingredients that I need to have gives me anxiety.. And my poor kitchen is already overwhelmed w Spanish & Arabic stuff!.. so when d man of d house mentioned an orange/red chicken curry I was hoping for something simple & accessible in d supermarket (as well as in d kitchen).

To my surprise Thai Red chicken curry was very easy! and full of taste (and not spicy! which was a relief).



3 specialty ingredients (should be coconout milk!)



You only need 3 specialty ingredients: thai red curry paste, fish sauce and a can of coconut milk. (Thank you food gods!) :D

Here is d wonderful, fast & easy recipe.

Ingredients:

- 1 Onion medium (halved & finely sliced)

- 1 Tbsp Vegetable oil

- 6 tsp Red Curry paste

- 500 gr Chicken breast (chopped in squares)

- 1 Tbsp Fish sauce

- 1 tsp Brown sugar

- 1 can Coconut milk (400mL)

- 20 gr Coriander

Sweat onions, add paste, lightly fry chicken
add coconut milk, let simmer 10-15 min

**Better eaten on top of plain white rice**

Heat oil in a large pan over medium-high heat. Add the onion and sweat for 1-2 minutes (until translucent and soft).

Add d Curry paste and mix well for 1 minute (stirring constantly). Add the diced chicken and do the same (mix to coat everything, stirring for a minute).

Then add in d fish sauce, sugar, coconut milk and coriander. Combine together and let reach boiling point.

Simmering in low heat - Thai red curry

Once it bubbles, turn down the heat to medium-low (3/6) so it simmers for 10-15 minutes (do not cover the pan); stirring a bit every 5 min (so it doesn't stick).

Check that the chicken is cooked (it took me about 12 min because my chicken pieces were cut small).

To serve, plate hot over a bed of white rice!

Very easy, few ingredients, and tasty :)

* For the plain white rice (for 2 light eaters): place 1 cup of white rice + 2.5 cup water + 2 pinch salt in a medium pot. Cover with a lid, and place over medium heat (3 or 4/6) until rice is fully cooked (about 10-15 min).