Last updated on September 27th, 2017 at 05:44 pm
This homemade Thai Red Curry Chicken with Vegetables is one of my go-to-meals. Made with coconut milk, ginger, lemongrass, fresh herbs and loaded with fresh veggies!
This Thai Red Curry Chicken with Vegetables is extremely flavorful, healthy, easy to make and all those vegetables make me happy! So much better than take-out!
I fell in love with Thai food after taking a month long class on Asian cuisine. Thai food was by far one of my favorites.
Thai cuisine is a constant balancing act of flavors. Hot, sour, sweet and salty must be in perfect harmony to deliver a well rounded dish.
Thailand has four major regional cuisines, Southern Thailand is well known for its seafood, fiery flavors and the use of coconut milk. Central Thailand is known for their noodle dishes, stir fry, sweeter flavors and a strong Chinese influence. Their curries are creamier and palm sugar and coconut milk are commonly used.
The Northeast Thailand region is well known for their grill meats and lighter fare. Salads are very popular in this region. Fish based condiments like fish sauce and paste are prevalent.
Northern Thailand is big on pork and offal (organ) dishes. Strong, funky, bold flavors and spices are what they are all about!
By all means I am not, neither I claim to be a Thai food expert. I have many Thai chef friends that I love and respect and this Thai Red Curry Chicken with Vegetables is my interpretation of their beautiful cuisine. My family loves it and and everyone I serve this to always lick their plate clean! That is always a good sign.
Thai Red Curry Chicken with Vegetables
One can get overwhelmed by the ingredients on any ethnic cuisine. Thankfully, most of the ingredients use on this recipe are available in the Asian area of any supermarket. Also, if you have a local Asian store in your area go and make friends! I don’t always know what the labels say, but everyone is always friendly, willing to answer my questions and point me to the right item. Amazon.com of course is also a great source for ingredients.
Red curry paste, coconut milk and fish sauce have become staples and easy to find everywhere. Now, what if you cannot find things like lemongrass and Keffir lime leaves (lime leaves are optional in this recipe)? Well, I have a great substitute for lemongrass and I will list it in the notes. Don’t let the ingredients intimidate you. Trust me this Thai Red Curry Chicken with Vegetables is so rich and delicious that it will become a new favorite!
The 1-2-3 Quick Guide on Making This Curry:
- We saute the aromatics in oil (garlic, onion, ginger, lemongrass, curry paste)
- We make the curry (wet saucy) part. Add the coconut milk, broth, fish sauce, etc. Here we balance all the salty components with some sugar! Simmer until you have a nice creamy concoction.
- We cook the meat and vegetables in the delicious curry. Whatever take the longest to cook goes first! Finish up with herbs. Done!
- I’ve been using Mae Ploy Red Curry Paste for years but it seems to me that Thai Kitchen Red Curry Paste is easier to find in most markets. They are both good.
- You can use lime or lemon zest if you can’t find lemongrass. Lime juice is also a good substitute. If you have a couple of mint leaves, add them too. That will get you closer to the flavor of lemongrass.
For this Thai Red Curry Chicken with Vegetables recipe the zest or juice of a small lemon or lime will do.
- Check for lemongrass paste in tubes by the produce area – right by the herbs! That works well also.
- Before serving, remove the lemongrass stalks from the curry. They are woody and not pleasant to eat unless they are finely chopped.
- Did you know lemongrass is very easy to grow in pots? You can grow it from a stalk. Just put it in a bit of water until it grows roots. Then plant it in a pot.
- Both red curry paste and fish sauce keep for a very long time in the refrigerator. Unless a date is indicated, fish sauce can last for years.
- If you are not familiar with fish sauce, beware – it doesn’t have a pleasant smell. Trust me your food will taste amazing!! No need to gag or worry.
- I always serve this curry over rice – to soak up all the deliciousness-curry-ness! (totally a word guys, no need to google it!)
- Love Thai food? Check out this Satay with Spicy Peanut Sauce recipe!
- 1 tablespoon of coconut oil vegetable oil or olive oil
- 5 garlic cloves peeled and finely chopped
- 1- inch piece ginger peeled and minced
- 1 small onion or shallot sliced
- 2 stalks lemongrass white parts only, pounded or ½ teaspoon lime or lemon zest
- 1-2 tablespoons red curry paste
- 2 cans coconut milk
- 3 Kaffir lime leaves optional
- 1 cup chicken broth
- 3 tablespoons fish sauce
- 1 teaspoon soy sauce or tamari
- 2 tablespoons brown sugar coconut sugar or turbinado sugar
- 2 carrots peeled and thinly sliced into ¼-inch thick rounds
- 4 boneless and skinless chicken breasts cut into thin slices
- 1 medium red bell pepper cut into thin strips
- 1 zucchini cut into ¼-inch rounds
- 1-2 cups of broccoli florets
- 4 sprigs of Thai basil or regular basil or a combination of both, roughly chopped
- ¼ cup cilantro chopped plus more for garnish
- lime wedges for garnishing
- Heat the oil in a large heavy bottom pot over medium low heat, add the garlic, ginger, onions or shallots and lemongrass. Sautee for 5-8 minutes stirring frequently making sure the garlic doesn’t get brown. Smash the lemongrass with a wooden spoon to release its oil. Add the red curry paste and sauté for a couple of minutes. Pour in the coconut milk, Kaffir lime leaves if using, chicken broth, fish sauce, soy sauce or tamari and brown sugar. Mix well to combine and bring to a boil. Lower the heat and simmer for about 12-15 minutes or until the sauce thickens a bit. Add the carrots and chicken and cook for about 8 minutes. Add the red bell pepper and zucchini and cook for another 4-5 minutes or until the red bell peppers and zucchini softens. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and cook for a couple of minutes. The broccoli cooks pretty fast so keep an eye on it. Remove the lemongrass before serving.
- Serve garnished with extra basil and cilantro if desired and lime wedges.
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