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Thai Red Chicken Thigh Curry
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Thai Red Chicken Thigh Curry
Skinless thigh holds up to thirty minutes of reverse-stirring in a fragrant coconut broth where breast would shred. Paste and simmer in one bowl, dinner in under forty minutes.
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Essentials
Ingredients
- 40 g Thai red curry paste
- 2 garlic cloves
- 15 g fresh ginger, peeled
- 1 lemongrass stalk, white part, cut in 2 cm pieces
- 20 g coconut oil
- 600 g boneless skinless chicken thigh, cut in 3 cm pieces
- 400 g tinned coconut milk
- 150 g chicken stock
- 30 g fish sauce
- 15 g palm sugar or brown sugar
- 100 g bamboo shoots, drained
- 1 red capsicum, cut in 2 cm strips
- handful Thai basil leaves
- 1 lime, juiced
Method
Preparation
- 1 Add garlic, ginger, and lemongrass to mixing bowl. Chop 5 sec/speed 7. Scrape down.5s / sp7
- 2 Add curry paste and coconut oil. Saute 3 min/Varoma temp/speed 1/measuring cup off, the paste should smell fragrant, not acrid.
- 3 Add chicken pieces. Stir to coat 10 sec/speed 2/reverse.10s / sp2
- 4 Pour in coconut milk and chicken stock. Add fish sauce and palm sugar. Cook 25 min/100C/reverse speed soft/measuring cup on.
- 5 Add bamboo shoots and capsicum. Cook a further 5 min/100C/reverse speed soft/measuring cup on. The capsicum should still have a little bite.
- 6 Stir in lime juice and Thai basil 10 sec/speed 2/reverse. Serve over jasmine rice.10s / sp2
Notes
Tips
- Never use forward speed on chicken in sauce, even thighs will shred in under two minutes.
- Chicken thighs are more forgiving than breast; five minutes over or under matters less.
- For a hotter curry, add 1 sliced birdseye chilli in the final 5 min step.