Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons Thai red curry paste
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro leaves, chopped
- Salt and pepper to taste
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 chicken pieces and cook until browned on all sides, about 5 minutes.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the red curry paste and stir for 1-2 minutes until fragrant.
5. Add the sliced bell pepper and onion to the skillet and stir for 2-3 minutes until slightly softened.
6. Pour in the coconut milk and stir to combine.
7. Add the fish sauce, brown sugar, and lime juice to the skillet and stir to combine.
8. Return the chicken to the skillet and stir to coat in the curry sauce.
9. Reduce the heat to low and simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
10. Season with salt and pepper to taste.
11. Serve hot, garnished with fresh cilantro leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the curry sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 28g
- Carbohydrates: 10g
- Protein: 28g
- Fiber: 2g
Substitutions for ingredients:
- Chicken can be substituted with tofu, shrimp, or beef.
- Red bell pepper can be substituted with green bell pepper or other vegetables like broccoli or carrots.
- Fish sauce can be substituted with soy sauce or oyster sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add more vegetables like snow peas, mushrooms, or baby corn.
- Use green curry paste instead of red curry paste for a milder flavor.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Use a wooden spoon or spatula to prevent scratching the skillet or wok.
- Don't overcook the chicken to prevent it from becoming tough and dry.
- Taste the curry sauce and adjust the seasoning to your liking.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or noodles.
- Garnish with fresh cilantro leaves and sliced red chili peppers.
Garnishes:
- Fresh cilantro leaves
- Sliced red chili peppers
Pairings:
- Jasmine rice
- Naan bread
- Thai iced tea
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
- Green salad with ginger dressing
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the curry sauce is too thin, simmer for a few more minutes to thicken it.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food history:
- Thai red curry is a popular dish in Thai cuisine, typically made with a blend of red chili peppers, lemongrass, garlic, and other spices.
Flavor profiles:
- Spicy, savory, sweet, and tangy
Serving suggestions:
- Serve hot with a side of rice or noodles.
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Region: Thai