Chicken Curry
This red chicken curry is as authentic as possible. I had to adapt this version slightly based on ingredients available locally, but the result is absolutely delicious. It’s a true treat for the taste buds! You’ll need kaffir lime leaves, which add a distinctive citrus aroma to the curry. Since they can be difficult to find in regular grocery stores, I recommend purchasing them online. Here a link where you can buy it. This ingredient is commonly used in many Thai dishes.
Ingredients
- 600 g chicken breast, cut into thin strips
- 1 red bell pepper, sliced into strips
- 5 green onions, cut into 1 cm pieces
- 1 garlic clove, minced
- 4 kaffir lime leaves
- 1 can (400 mL) coconut milk
- 2 tbsp red curry paste
- 3 tbsp fish sauce
- 1 tbsp lime juice
- 3 tbsp brown sugar
Instructions
- Heat a wok and spoon in about 3 to 4 tablespoons of coconut cream from the top of the can. Cook for 1 minute.
- Whisk in the red curry paste and cook until small bubbles appear.
- Add the garlic and kaffir lime leaves and sauté briefly.
- Pour in the remaining coconut milk, bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the fish sauce, brown sugar, and lime juice.
- Add the chicken and simmer over medium heat for 5 minutes.
- Add the green onions and red bell pepper.
- Cover and simmer over low heat for 3 minutes.
- Serve hot with basmati rice.