Chicken Red Curry Stir-Fry Recipe ผัดเผ็ดไก่ - Hot Thai Kitchen!

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians; chicken thighs are more affordable than breasts.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk has fewer calories; evaporated milk is often cheaper.

Introduce the dish as a weeknight friendly dinner called Pat Pit, specifically Patet K with chicken.

List the ingredients: red curry paste, fish sauce, finger root, young peppercorns, coconut milk, kaffir lime leaves, palm sugar, sugar snap peas, cherry tomatoes, Thai basil, and chicken thighs.

Prepare sugar snap peas by snapping off the top and pulling down to remove the tough string along the spine.

Cut sugar snap peas in half on a sharp bias for better sauce adherence.

Combine sugar snap peas, herbs, and young peppercorns in a bowl for easy access while cooking.

Heat a little oil in a pan over medium heat to avoid burning the curry paste.

Add red curry paste to the oil and mix it in without waiting for the oil to heat up.

Once the curry paste is sizzling, add the first measure of coconut milk and sugar, mixing until smooth.

Cook and reduce the coconut milk until thickened, watching for oil to bubble around the edges as a cue.

Add the chicken to the pan, mixing until the chicken is separated and the outside is starting to cook.

Add the second measure of coconut milk to the pan, continuing to cook the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens