Dude Food *

Thai Red Curry Chicken

A jar of curry paste, a can of coconut milk, and a bag of frozen vegetables. On the table in about half an hour.

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Prep
10 min
Cook
22 min
Total
32 min
Makes
4 bowls
Difficulty
easy
Heat
🌶🌶

Store-bought red curry paste is what most Thai home cooks use too. Frying it in oil for a minute wakes it up, the coconut milk turns it into a sauce, and the frozen vegetables mean there is nothing to chop but the chicken.

Ingredients

Gear

  • large pot

Method

Tap a step to mark where you are. Tap a time to start a timer.

  1. Fry the paste

    Heat the oil in the pot over medium and stir the curry paste in it until fragrant.

  2. Chicken

    Add the chicken and stir to coat it in the paste.

  3. Simmer

    Stir in the coconut milk, stock, fish sauce, and sugar. Bring to a gentle simmer.

  4. Vegetables

    Add the frozen vegetables and simmer until they are hot and the chicken is cooked through.

  5. Finish

    Squeeze in half the lime, taste, and add more lime, fish sauce, or sugar until it tastes right. Serve over rice with herbs and the rest of the lime in wedges.

Notes

  • tipRead the curry paste label and pick a cilantro-free one; many Thai pastes are not.
  • tipCurry pastes vary a lot in heat. Start with 2 tbsp of a brand you have not used before; you can stir in more.
  • tipUse full-fat coconut milk; light coconut milk makes a thin, watery sauce.
  • variationSwap the chicken for shrimp, added with the vegetables, or for a can of chickpeas to make it vegetarian (use soy sauce instead of fish sauce).