Malaysian Red Curry Chicken (Gulai Ayam Merah) Recipe

Ingredients with Measurements:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp red curry paste
- 1 tbsp turmeric powder
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tbsp brown sugar
- 2 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cherry tomatoes
- 1/4 cup chopped cilantro

Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the red curry paste, turmeric powder, chili powder, ground cumin, ground coriander, and salt. Stir until fragrant, about 1 minute.
4. Add the chicken pieces and stir to coat with the spice mixture.
5. Pour in the coconut milk and chicken broth, and stir to combine.
6. Add the brown sugar, kaffir lime leaves, and bruised lemongrass. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let simmer for 20 minutes.
8. Add the sliced red and green bell peppers, and cherry tomatoes. Stir to combine.
9. Let simmer for another 10 minutes, or until the chicken is cooked through and the vegetables are tender.
10. Remove the kaffir lime leaves and lemongrass stalk.
11. Garnish with chopped cilantro before serving.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, then low heat for simmering.
Serving size:
4 servings

Nutritional information:
Calories: 413
Fat: 28g
Carbohydrates: 12g
Protein: 29g
Sodium: 726mg
Sugar: 6g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or tofu for a vegetarian option.
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Kaffir lime leaves can be substituted with lime zest.
- Cherry tomatoes can be substituted with diced tomatoes.

Variations:
- Add diced potatoes or sweet potatoes for a heartier meal.
- Substitute the chicken with shrimp or beef for a different protein option.
- Add a can of drained chickpeas for added fiber and protein.

Tips and tricks:
- Use a wooden spoon or spatula to stir the curry to prevent the chicken from breaking apart.
- For a spicier curry, add more chili powder or red pepper flakes.
- To make the curry creamier, use full-fat coconut milk instead of light coconut milk.

Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.

Presentation ideas:
Serve the curry in bowls with a side of rice or naan bread.

Garnishes:
Garnish with chopped cilantro or sliced red chili peppers.

Pairings:
Pair with a crisp green salad or steamed vegetables.

Suggested side dishes:
Serve with steamed rice or naan bread.

Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.

Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
- Store leftover curry in the refrigerator within 2 hours of cooking.

Food history:
Gulai Ayam Merah is a traditional Malaysian curry dish that originated from the northern state of Kelantan. It is typically made with chicken, red curry paste, and coconut milk.

Flavor profiles:
This curry is rich and creamy with a spicy kick from the red curry paste and chili powder. The turmeric powder adds a warm, earthy flavor, while the kaffir lime leaves and lemongrass add a citrusy and herbal note.

Serving suggestions:
Serve the curry with a side of rice or naan bread for a complete meal.

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Region: Malaysian

Taste: Spicy, Tangy, Savory, Aromatic, Herbal