The simplest and most delicious Thai red curry paste recipe you will ever taste. This Thai Coconut Red Curry Chicken you’ll create in just 20 minutes! Just like the restaurant-version, it tastes 100x better and easy on the budget.
It’s so simple…
When making Fast Thai Coconut Curry Chicken or any kind of Thai Red Curry or Thai Green Curry you can always substitute to your liking: brown rice, quinoa, or any other grain for basmati rice; Chicken legs for chicken breast; Snap peas or broccoli for broccolini just remember whatever substitute you create, this Thai Red Curry sauce is to die for.
In this fast Thai curry recipe we don’t even need rice or vegetables or chicken. Just serve us a sauce bowl.
Now if you are more into making it from scratch this is some things you are going to need…
Ingredients for Traditional Thai Red Curry Cooking
Bamboo Shoots: Many Thai recipes require bamboo shoots. You need to peel them and boil the white internal stalks in water for 30 minutes to prepare a bamboo shoot for cooking.
If you use canned bamboo shoots, you may only need to boil them for 10 minutes, or if they go to curries or soups, it may not be necessary to boil them.
Basil (fresh): In Thai cooking, there are three kinds of basil: sweet, holy and lemon. It is much simpler to locate sweet basil because it is widely used in western cuisine.
Holy basil has a more spicier flavour and its mildly purple leaves can be acknowledged. Lemon basil has a lemony flavour and is distinguishable
Bergamot: Kaffir lime leaves are also known to have a mildly limey flavor that goes well with all Thai dishes. Since this can be difficult to discover, it is possible to use granted lime rind in its location even though it is a bad replacement.
Chili paste: This can be purchased from nearly any supermarket in bottles or pipes. Used to add spice and flavor to most dishes, Thai cooks burnt mild chili paste is a particularly famous version.
Chinese mushrooms: a lot of Thai cooking is added to mushrooms and many individuals have chosen to use the dried range because they are cheaper and have just as much flavor and dietary value.
Before using them, you will have to soak the mushrooms in hot water for 30 minutes and the stems are generally discarded due to their hard nature.
Coconut milk: coconut milk can be purchased nearly anywhere in containers. Calls for coconut cream scooping the harder white substance that has developed at the top of the can when the recipe you are using.
Before using, stir the can deeply if you need coconut milk.
Curry Paste: While some individuals prefer to make their own curry pastes, the supermarket offers a lot of bottled curries. Most of the ingredients are curry red, green or yellow.
Fish sauce: This pale, watery brown sauce is sometimes used to substitute all the salt in recipes by gathering the liquid from fermenting salted fish.
It’s very sweet and all Thai food is complimented. In many recipes it’s called for, but with it you can also use your imagination, as it’s very flexible.
Galangal: In many curries and soups, a near relation to ginger is used. Because finding fresh is quite uncommon, you likely need to buy it dry and soak it in water 1 hour before using it.
Garlic: Thai garlic may be available in some Asian markets, but the Western variety will work just as well if you can’t locate it.
Use the narrower, tighter cloves for Thai cooking on your garlic head because they are more sweet and will not be over-powered by the other herbs and spices used in your dish.
Ginger: In contemporary cooking, ginger is very healthy and flavourful, easy to locate and used quite often. Before it is grated or sliced, it must be peeled. Fresh ginger is much better than dried, although if required it can be replaced with dried.
Lemon grass: Lemon grass is one of Thai cooking’s most frequently used products. It’s a lengthy stalk that looks like a little leek. It is necessary to remove the tough exterior portion and use the reduced bulbous portion.
While cooking, you can either add sliced parts to your food and remove them before serving your dish, or you can mix them in a food processor to allow them to be eaten with the dish, which will give it more flavor.
Palm Sugar: Some Thai recipes require palm sugar that is accessible as cellophane-wrapped blocks in some Asian markets. You can replace dark brown sugar or true maple syrup if palm sugar is not available.
Rice: Thai individuals prefer white jasmine rice with long grains. This is a flavorful and aromatic rice that cools and compliments spicy Thai dishes.
Rice papers: You can purchase rice documents at any food shop used to make new Thai spring rolls. To use soak paper (one at a moment) in warm water until it is smooth and pliable, dry it off with paper towel and immediately use it.
Sesame Oil: A vegetable oil originating in East India from pressed sesame seeds. This is a very flavorful oil and the Thai cooking works very well.
Preparation and cooking techniques for Thai Cuisine:
Vegetables: As fine as possible, vegetables used in Thai cooking should be cut. The concept is to keep as many nutrients as possible the smaller they are sliced, the less time they will need to be cooked.
Stir frying: This technique of cooking will be familiar to most individuals who have cooked a stir fry before. Oil should be poured into a wok and, while constantly stirring, vegetables should be added over elevated heat.
For only a few seconds, vegetables should be fried so that they stay crisp and brightly coloured.
Mortar and Pestles: Perfect for creating sauces, curry pastes and salads, each Thai cook should preferably have a mortar and pestle made of clay or wood.
Mincing: Since Thai cuisine utilizes so many highly flavorful ingredients, they should all be finely sliced so that one flavor never dominates the other. A very sharp knife should always be used for this.
Roasting and grinding ingredients: you should always roast them by slowly heating each spice separately in the pan until they start to crackle and turn brown when adding spices and herbs to your Thai dish.
They should be ground very fine in a food processor or mortar when each spice is roasted.