Red thai curry spice has an incredibly complex taste. I love in general spicy food, but red thai curry paste combines the spiciness with a rich flavor from so many spices: ginger, cumin, coriander, cinnamon, coconut! So you can’t go wrong when you use it. I like to cook it with chicken and add all the colorful veggies I have in the fridge. It reminds me of the Gaeng Gai Thai dish and it is not only incredibly fast, but so rich and delicious!
Red Thai Curry Chicken
Servings: 6 (1.4 eur/portion)
Cooking time: 30 min
Difficulty: easy
Ingredients
- 700g chicken breast (4.5 eur)
- 1 tbsp of red thai curry paste (0.5 eur)
- 1 onion (0.1 eur)
- 1 tbsp coconut oil for frying
- 2 cloves of garlic
- 1 tsp of minced fresh ginger
- 1 can of coconut milk (1.3 eur)
- vegetables: green beans, red pepper, carrots, pak-choi or any of your preference (~1.5 eur combined)
- salt
- fresh basil for decoration
Directions
- In a hot wok, fry the diced onion in the coconut oil until it gets golden.
- Add the chicken and cook it until it gets slightly brown.
- You can now add the garlic, ginger and the red thai curry paste and cook until they are well combined.
- Pour the vegetables of your choice. In this case I added boiled green beans, raw pepper and carrots and later on the pak-choi leaves. But any other veggies like cauliflower, broccoli, canned bamboos, yellow pepper would work.
- Another version I like is with green beans, pepper, carrots, portobello mushrooms and maybe zucchini:
- Once the veggies are well combined with the rest and a bit softer, add the coconut milk.
- Let it simmer on small fire for about 5 more min.
- Season with salt to taste.
- It is ready for serving with cooked rice and basil or mungo bean sprouts. Fast and incredibly velvety and flavorful.
