- 1-½ lbs boned, skinned chicken breast, sliced into thin, bite-size pieces
- 2-½ cups chicken stock
- Red Curry Paste I (Nam Prik Gang Paet)
- 2 tsps sugar
- 3 tbsps fish sauce
- 2-½ cups thick coconut milk
- 10 oz. bamboo shoots, cut lengthwise into 20-30 wedges about 1/2x3"
- 4 jalapeño or serrano chile peppers, stems removed, cut lengthwise into quarters
- 1 cup Thai basil leaves, loosely packed (approx 60 leaves)
Red Curry Chicken is a hot dish that in Thailand is made with almost any type of meat, whole fish, or fowl. When the curry paste is reduced, it should become a thick, dark, grainy consistency. The curry will keep for 2-3 days in a refrigerator. To reheat, bring to a vigorous boil and turn off the heat immediately.
ingredients
directions
1. Parboil the chicken in the stock for 2 minutes, until it is just done. Remove the chicken, reserving the stock. Set aside. |
2. Add the curry paste, sugar, fish sauce, and 1 cup of coconut milk to a large well-seasoned pan or wok. Bring to a boil and reduce over medium-high heat for 15-20 minutes, scraping the sides and bottom of the pan as needed to prevent sticking or burning as the mixture becomes dry and pasty. |
3. Tiny pockets of oil from the coconut milk should start to surface at this time. If the oil does not surface, add 3-4 tbsps of the reserved chicken stock and bring to a boil. Reduce for 3-4 minutes. Repeat if necessary. |
4. Cook for another 10 minutes at medium-high heat, scraping the sides and bottom of the pan. Add the remaining 1-1/2 cups coconut milk and 1 cup of the reserved chicken stock. Just before the curry starts to boil again, add the chicken and bamboo shoots. Bring to a vigorous boil. Do not stir. Remove from stove and add the chile peppers and Thai basil leaves. Stir and serve immediately. |
Notes
 I actually use canned red curry paste; 1-1/4 cups of it will yield an impressively hot curry, and will singe off your nostril hairs while roasting the paste. |
 If other meats are substituted, proceed in the same manner, parboiling the meat. When using fish, though, eliminate the parboiling. Continue the recipe, adding the fish, and bring to a boil again. Do not stir. Continue cooking at high heat without stirring for 10-12 minutes until the fish is done. Remove from stove, add the chile peppers and basil, and serve immediately. |
Categories
Thai
Keywords
Thai Curry
