Best Thai Red Curry Chicken In Wok.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be fresher and tailored to taste.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a lower-calorie protein alternative.

Cut the frozen chicken legs into small bite-sized pieces and place them in a bowl.

Clean the new wok with a tablespoon of kosher salt and a paper towel to remove any plastic smell.

Heat the wok on high and add 1 tablespoon of avocado oil.

Add 4 cups of red curry paste to the wok and cook for a couple of minutes until the oil starts to separate from the paste.

Pour in 400 mL of coconut milk, adding about a quarter of it first, and stir in 1 tablespoon of sugar, cooking for about a minute.

Add the chicken pieces to the wok and fry for 4-5 minutes, noting that the chicken hasn't been marinated due to the saltiness of the curry paste.

Add 8 lime leaves for aroma and the remaining coconut milk, cooking everything together for another 5 minutes.

Stir in 1/4 teaspoon of cayenne pepper for spice, and then add bamboo shoots, cooking for an additional 3 minutes.

Turn off the heat and mix in 1/4 cup of basil, removing the lime leaves if desired.

Let the dish sit for 5-10 minutes before serving it with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens