Spicy Thai Red Chicken Curry in Coconut Sauce

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I am always open to try different kind of food, but when it comes to Curry, I strongly stick to my preference. Spicy, thick and creamy, that’s how I like my Curry. This is so far my best Curry recipe ever, and I believe that the photo speaks for itself. There is no filter or editing done in this photo, what you see is what you get. The sauce looks thick, because it is really thick and creamy and flavorful. All the goodness and flavor that you are looking for in a Curry, is here in this dish. You even get a bonus if you like it spicy, because this is definitely spicy in a good way.

Spicy Thai Red Chicken Curry in Coconut Sauce

Everything in this Curry is so unbelievably good, the chicken is tender and juicy and flavorful. The eggplant alone is a meal on its own and the sauce, you wouldn’t even think of leaving anything in your bowl. Every single drop of this sauce is so good that I kept on mixing it with the rice. You really have to try to make this and experience the taste yourself. Let’s get started!

Ingredients:

  • 2 Large boneless chicken breast – cut into pieces
  • 4 tablespoons vegetable oil, divided
  • 2 gloves garlic, minced or pressed
  • ¼ teaspoon kosher salt (adjust as desired)
  • ¼ teaspoon red chili flakes (adjust as desired)
  • ½ onion, peeled and diced
  • ½ red bell pepper, seeded and sliced
  • ½ orange bell pepper, seeded and sliced
  • ½ yellow bell pepper, seeded and sliced
  • 1 small eggplant – cut into circle
  • 1 cup coconut milk or coconut cream for a thicker sauce
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice (about ½ large lime, juiced)
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves, chopped
  • 2 tablespoons cilantro, chopped
  • 1 green jalapeno pepper, thinly sliced (optional)
  • 2 large red chili pepper
  • 1 tsp curry powder
  • 1 tsp turmeric powder – optional
  • 1 tsp cumin powder
  • 3 tbsp red curry paste – I made my own using the ingredients below. It not exactly the authentic Curry paste, but it works. I had tried both homemade and store-bought curry paste and they both work well.
  • 3/4 tsp salt – adjust to your preference

For the Red Curry Paste:

  • 1 medium size red bell pepper, 1 clove garlic, 1/4 tsp salt, 1/4 tsp paprika, 1/4 tsp cayenne pepper, 1/4 tsp ginger paste, 1/4 cup chopped cilantro

Important Note: Please adjust the level of peppers/curry paste according to your preference. I love my Curry spicy, so the recipe have quite a lot of peppers.

Spicy Thai Red Chicken Curry in Coconut Sauce

Instructions for Homemade Red Curry Paste:

  1. Put all the ingredients in a food processor/chopper/blender and pulse/blend until a thick paste is formed.
  2. Place a pan or skillet over a medium heat. Pour the spice blend into the pan until it begins to bubble. Reduce the heat to low until all moisture has evaporated leaving a thick fragrant paste.
  3. Store in a jar in the fridge. Can be kept frozen for 2 months.

Instructions:

  1. Cut chicken breast into smaller pieces. Place the chicken in a bowl with 1 tablespoon of the oil, garlic, ground ginger, lime juice, kosher salt and red chili flakes. Toss to coat and let marinade for 10 minutes.
  2. Heat a skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
  3. Add 1 tablespoon of oil, then add green jalapeno pepper, red chili pepper, curry paste and chicken (with the marinade juice). Cook for 2 – 4 minutes or until the chicken is cook through.
  4. In another bowl mix the coconut milk, peanut butter, brown sugar. Stir well.
  5. Pour the coconut milk into the chicken. Add sliced eggplant. Bring to a boil then reduce to simmer and cook until reduced by half and the eggplant is soft and cooked. Continue simmering until you get the consistency you prefer. Thicker sauce means longer simmering.
  6. Add the onion and bell peppers to the skillet with the basil and cilantro and toss to coat. Cook for another 2-3 minutes or until the bell peppers are cooked to your liking.

Serve over rice or noodles. Garnish with more cilantro and basil, sliced red jalapeño of desired.

Serves 2

Spicy Thai Red Chicken Curry in Coconut Sauce

Try it and let me know how it goes. Feel free to share this recipe and let’s get the community home cooking!

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Categories: Savoury, Spicy

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