Easy Thai Red Curry Chicken - Episode 316

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.

Turn on the heat.

Add 2 tablespoons of coconut oil to the pan.

Add 4 tablespoons of red curry paste to the coconut oil and mix well.

Cook the curry paste with the coconut oil for about 2 minutes on medium heat until fragrant.

Add the top creamy part of 1 can of coconut milk and mix with the curry paste.

Cook the coconut milk and curry paste together for about 4 to 5 minutes, stirring continuously to prevent burning.

Once oil starts to separate from the mixture, add 1 pound of bite-sized chicken thigh pieces and mix well.

Pour in the remaining coconut milk from the can when the chicken is halfway cooked.

Let the chicken cook in the coconut milk for about 5 minutes.

Add 2.5 cups of unsalted chicken broth and bring to a boil.

Add 1 can of bamboo shoots to the mixture.

Add 2 tablespoons of fish sauce and 1 tablespoon of palm sugar, mixing well until the sugar dissolves.

Taste the mixture for seasoning.

Add kaffir lime leaves tied into small pieces and cook for 5 more minutes.

After 5 minutes, check the consistency; if too soupy, reduce the broth amount next time.

Add 1/4 of a bell pepper (red, green, yellow) and cook for a couple of minutes.

Taste the curry to ensure it has a balance of salty, spicy, and sweet flavors.

Add 1 cup of Thai basil and mix in quickly, cooking on high heat to keep the basil green.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens