What Is Thai Red Curry?

Thai red curry is a popular and flavorful dish from Thailand. It’s a creamy, spicy curry made with a red curry paste, coconut milk, and various vegetables and proteins. The curry paste is what gives this dish its distinctive red color and spicy kick. It’s typically made from red chilies, garlic, lemongrass, shallots, and other aromatic ingredients.

The curry is usually cooked with meat, chicken, fish, or tofu, along with vegetables like bamboo shoots and Thai eggplants. Coconut milk for curry is a key ingredient that gives the curry its rich, creamy texture and helps balance the spiciness of the paste.

Thai red curry is actually quite easy to make at home. With the right ingredients and a little practice, you can create a restaurant-quality dish in your own kitchen. It’s a versatile recipe that can be adapted to suit different tastes and dietary needs, making it a favorite among Thai food lovers worldwide.

History of Thai Red Curry With Chicken

The history of Thai red curry with chicken is deeply rooted in Thailand’s culinary traditions, which have been shaped by centuries of cultural exchanges and local innovations. Curries have been a part of Thai cuisine for hundreds of years, with influences from both Indian and Chinese cooking styles.

Red curry, known in Thai as “Kaeng phet,” is believed to have originated in central Thailand. The use of coconut milk in Thai curries became widespread in the 16th century when Portuguese traders introduced chili peppers to Southeast Asia. This addition revolutionized Thai cooking, leading to the development of various curry pastes, including the fiery red curry paste.

Ingredients

• Chicken breast 200 grams
• Sugar 1/2 tablespoon
• Spicy curry paste 1 packet
• Chopped garlic 2 cloves
• Coconut milk 250 ml
• Sliced kaffir lime leaves 5-6 leaves
• Thai eggplant, quartered 3-5 pieces
• Red chili pepper, sliced diagonally 2 pieces
• Vegetable oil 1 tablespoon
• Pea eggplant (as much as you like)
• Jasmine rice (for serving)

Thai Red Curry With Chicken Recipe

1. Heat up the vegetable oil in a large pan or wok over medium low heat.
2. Stir-fry the garlic until fragrant, then add red curry paste, and stir for 1-2 minutes.
3. Pour in about 1/2 cup of coconut milk and stir to combine with the curry paste. Simmer until the oil begins to separate from the mixture.
4. Add the chicken pieces and stir to coat with the curry mixture. Cook for 3-4 minutes.
5. Pour in the remaining coconut milk (about 1 can in total) and gently simmer.
6. Add fish sauce, palm sugar, pea eggplant, Thai eggplant, bamboo shoots, and kaffir lime leaves. Stir to combine.
7. Simmer for 1-2 minutes until the chicken is cooked through, the sauce has thickened slightly, and vegetables are tender-crisp.
8. Add red chili pepper. Add in Thai basil leaves and remove from heat. Ready to serve with rice.

Tips for Making the Best Thai Red Curry With Chicken

For the best Thai red curry, use qualified coconut milk for a richer flavor and creamier texture. Adjust the amount of curry paste to your preferred spice level. Don’t overcook the vegetables to maintain their crunch and colors.

If Too Bland

If your Thai red curry tastes bland, there are several ways to enhance its flavor:

• Add more curry paste for increased heat and depth of flavor.
• Incorporate additional fish sauce for saltiness.
• Balance sweetness with more palm sugar or brown sugar.
• Squeeze in some lime juice for acidity and brightness.
• Add more aromatics like lemongrass or ginger for complexity.

Remember, Thai cuisine is about balancing flavors, so adjust ingredients gradually and taste as you go.

If Too Spicy

If your Thai red curry is too spicy, don’t worry! There are several ways to tone down the heat:

• Add more coconut milk. The creamy, fatty nature of coconut milk helps to mellow out the spiciness.
• Stir in a spoonful of sugar to balance the heat with sweetness.

Remember, coconut milk is your best friend when it comes to reducing spiciness in Thai curries.

Conclusion

With its perfect balance of spicy, sweet, and savory notes, it’s no wonder Thai red curry has become a global favorite. The key to an authentic taste lies in using high-quality ingredients, especially when it comes to coconut milk.Speaking of coconut milk, if you’re looking to elevate your Thai red curry game, consider trying Erawan Food’s coconut milk. Erawan is a coconut milk factory committed to quality ensures that each can of coconut milk delivers the rich, creamy texture and authentic flavor that your Thai red curry deserves. So next time you’re whipping up this delightful dish, remember that the right coconut milk can make all the difference!