I personally love Thai style red curry chicken that's about an 8.5 on the hot scale ... how about you?
I've been making Thai style chicken red curry for several years that I've pretty much got it down to a science. And that's just what I need when we are talking about MY hubby. You see, he was a science teacher and has been a chemist for all his adult life. He's always analyzing chemical formulas at work. Just as he will tweak a product formula, I'm always tweaking my chicken red curry to make it more tasty.
Because my hubby had got a NOSE for smells, he's always asking, What did you PUT in that? or What is THAT I smell? Well, he LOVES my red curry and he's pretty picky ... so I guess my curry is pretty good! So read on to learn how I make chicken red curry -- Thai style!
How HOT do you like your red curry?
1
Medium -- Three Alarm
17 points
2
Medium Plus -- Four Alarm
12 points
3
Hot -- Five Alarm
9 points
4
Mild Plus -- Two Alarm
7 points
5
Mild -- One Alarm
4 points
Secret ingredients for MY killer chicken red curry recipe
Ladies and gentlemen, I'm divulging my secret ingredients for a limited time! I normally would keep this information pretty close-to-the-vest, but I've been persuaded to share this info!
- 1 pound of boneless chicken breasts
- 3 tablespoons of Pilippo Berio Extra Virgin Olive Oil
- 1 teaspoon of Kikkoman Lite Soy Sauce
- 1/2 a package of A Taste of Thai Red Curry Paste -- this is customizable depending upon how hot you like it! I've tried the entire package and that a tad bit hot for the hubby.
- One 13.5 fl. oz. can of Hokan Coconut Milk
- One 8 oz. can of LaChoy Fancy Bamboo Shoots -- drained
- One-half package of Birds Eye Deluxe Baby Vegetables Baby Broccoli Mix -- broccoli florets, edamame, Parisian carrots, & sliced water chestnuts
- 1/4 teaspoon of Lawry's Garlic salt
- Dash of salt and pepper to taste
- 6 packages of Equal sweetener -- the yellow stuff!
- 1 bag of Success Jasmin Rice - Thai Fragrant Rice - 10 minute Boil-in-Bag
Here's that magical ingredient for chicken red curry -- Thai Style!
Ladies and gentlemen, allow me to introduce you to the one magical "secret" ingredient that helps make my three alarm chicken red curry ... well, "three alarm!"
I love this stuff! You know, you can use A Taste of Thai Red Curry Paste in a variety of dishes!
It's my spice of choice when I cook Basa fish -- check out that lens for cooking tips and interesting info on Basa.
How to make MY killer chicken red curry
I'm revealing my recipe!
- Heat a large skillet with the olive oil on medium heat.
- Cut the chicken into strips. I like it 1/2 inch x 2 inches.
- Add the chicken to the hot olive oil and cook for about 10 minutes, stirring to cook on both sides.
- When the chicken is white, season with the garlic salt and add the coconut milk and red curry paste, stirring until the curry is distributed.
- Add the soy sauce, bamboo shoots, and vegetables.
- Turn the heat down a bit and continue to simmer.
- Add the rice to boiling water. You'll want to time it to be ready when your curry is ready.
- Add the Equal to the curry and stir well.
- When you rice is ready, your curry should be ready.
- I like to serve my curry in a flat soup bowl. In the middle of the bowl, place several tablespoons of the rice. Season with salt and pepper to taste.
Chicken Red Curry -- The NEXT Day!
Definitely tastier the next day
A little secret about my chicken red curry! It is so much better the next day or the day after that. That's straight from my hubby's mouth. You can see from this picture that I've mixed in the jasmine rice.
How to make Thai chicken red curry
This is pretty close to my delicious recipe
How to make Thai-chicken curry with bamboo shoots
They are too many kinds of curry paste in Thailand...Red, green, yellow curry.Kaeng khua curry, mutsamun curry, phanaeng curry, phrik khing curry.They're all good.So try to make some Thai curry dishes..You'll love it!
Runtime: 4:18
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10 Comments:
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Drop me a line ... Do you love chicken red curry?
Do you LOVE Thai food? Have you tried red curry yet? It's great with chicken or scallops if you prefer them! I hope you will get a chance to try my recipe and let me know how you like it!
alteredkat wrote...
DH is the big curry fan in the house, I don't mind it once and a while...will have to try this tasty dish.
Thanks for popping into my laptop vs desktop lens a while back, I got behind a bit with my comments but I do appreciate you stopping by. :o)
Posted June 28, 2009
ChapelHillFiddler wrote...
This looks delicious. I've used that paste, it's really tasty. We have some good Thai restaurants here in NC and I often go with my "mentee" since I'm supposed to expose her to foreign cultures. And - thanks for visiting my lonely Yiddish site.
Posted June 21, 2009
Our Favorite Thai Restaurants in Jacksonville, FL
How to Make Pad Thai
How to Make Pad Thai
A cooking video to show you how to make the famous Thai meal called pad thai (Thai style fried noodles).
Runtime: 4:45
167751 views
10 Comments:
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You simply must have a good cast iron skillet to make chicken red curry!
Here are some to choose from
Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Cobalt Blue
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Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Caribbean
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Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet with Iron Handle, Chestnut
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Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Cobalt
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Le Creuset Enameled Cast-Iron 11-3/4-Inch Skillet with Iron Handle, Caribbean
Amazon Price: $134.99 (as of 07/06/2009)
List Price: $180.00
Usually ships in 24 hours
More delicious curry spices!
I love this spice on so many foods
I Can Cook -- My Food Lenses!
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Hey Red Curry Lovers!
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About the Author, JaguarJulie
Lensmaster JaguarJulie, aka JaguarJulie , has been a member since March 21 2006, has rated 4,266 lenses, favorited 397, and has created 449 lenses from scratch. This member's top-ranked page is "Stuffed Cabbage *". See all my lenses
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