There is a high likelihood I was either a Thailander or a Malaysian in my previous life. Why you ask? because I loooove South East Asian food; the fragrance, heat, spice and just it's embodiment in entirety. So so delightful. My love for Thai food started during my university undergrad years, when I would frequently grab a bite to eat at a popular local Thai joint right around the corner from campus. It used to be one of my favourite spots to eat at. Even after graduating, whenever I was in the area, I'd find myself making an excuse to swing by there, and order their red chicken curry feeling all nostalgic.
Here is my version of the thai red chicken curry I used to order. I've made it a few times now, but I figure I'll start off with the most basic version first - where you use store bought thai red paste. I occasionally make my own thai paste from scratch, but I'll save that recipe for another time. This recipe is still just as tasty. And stay tuned, I have a mouthwatering, simple Malaysian recipe in the pipeline that I will be sharing next.
- chicken breasts - 2 slices, cut into 1 by 1/2 inch pieces
- canola oil - 1 tablespoon
- onion - diced
- garlic - 4 cloves finely chopped
- coconut milk - 1/2 cup
- milk - 1/2 cup
- coriander leaves - handful finely chopped
- kaffir lemon leaves - throw in whole
- ginger - 1 tablespoon finely chopped
- thai red curry paste - 2 tablespoons (modify based on heat threshold)
- mushrooms - 1/2 cup sliced
- green bell pepper - 1/2 sliced thinly into 1 inch long pieces
- red bell peppers - 1/2 sliced thinly into 1 inch long pieces
- yellow bell peppers - 1/2 sliced thinly into 1 inch long pieces
- brown sugar - 1/2 teaspoon
- tomato paste - 1 tablespoon
- turmeric powder - 1/2 teaspoon
In a large wok or saucepan heat up 1 tablespoon of oil on medium heat, add the onions, ginger and garlic. Keep stirring for about 2 minutes, then add 2 tablespoons of curry paste along with 1 tablespoon of tomato paste, 1/2 a teaspoon of brown sugar and continue stirring for another minute or so. Add your chicken, stir for 2 to 3 minutes and pour in 1/2 a cup of coconut milk, along with 1/2 a cup of milk and throw in 3 kaffir lemon leaves. Let boil, reduce heat and allow it to simmer for 15 minutes - this will allow the sauce to thicken. Now add your veggies; I added mushrooms, green, yellow and red bell peppers (you can also add green beans and whatever other veggies you like and have readily available on hand) and let veggies tenderize for 5 to 10 minutes. The sauce should be a creamy consistency, if not, then allow it to simmer for a bit longer. Serve with some steamed rice, garnish with some fresh coriander leaves and voila!
Kinda impressed with myself for capturing the steam of the rice in the last photograph!!