Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the red curry paste and stir for 1-2 minutes until fragrant.
3. Add the chicken and stir-fry for 5-7 minutes until browned on all sides.
4. Add the sliced red bell pepper and yellow onion and stir-fry for another 2-3 minutes.
5. Pour in the coconut milk, fish sauce, and brown sugar, and stir to combine.
6. Bring the mixture to a simmer and let it cook for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
7. Stir in the lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 27g
- Carbohydrates: 11g
- Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with shrimp or tofu.
- Red bell pepper and yellow onion can be substituted with other vegetables such as broccoli, carrots, or zucchini.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add diced potatoes or sweet potatoes for a heartier meal.
- Use green curry paste instead of red curry paste for a different flavor profile.
- Add a can of drained and rinsed chickpeas for added protein and fiber.
Tips and tricks:
- Use a wooden spoon or spatula to stir-fry the chicken and vegetables to prevent them from sticking to the skillet or wok.
- Adjust the amount of red curry paste to your desired level of spiciness.
- For a creamier sauce, use full-fat coconut milk instead of light coconut milk.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Red Curry Chicken in a bowl with a side of rice or noodles.
- Garnish with fresh cilantro or sliced green onions.
Garnishes:
- Fresh cilantro
- Sliced green onions
- Lime wedges
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Red curry is a popular Thai dish that originated in the central region of Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice or noodles.
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Region: Thai