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Introduction
Enjoy a culinary journey. It blends Thai cuisine's
rich flavors with the goodness of chicken and vegetables. Our Chicken and
Vegetables in Red Curry Sauce recipe unites fresh ingredients. It makes a
delicious and nutritious dish. Perfect for a family dinner or a special
occasion, this dish is sure to become a favorite in your household.
Ingredients
Main Ingredients:
·
Chicken: 500 g of boneless, skinless chicken
breasts, cut into bite-sized pieces.
·
Vegetables:
o 1 red bell pepper, sliced
o 1 green bell pepper,
sliced
o 1 medium carrot,
julienned.
o 100 g of broccoli florets
o 1 medium zucchini, sliced.
·
Red Curry Paste: 2-3 tablespoons (adjust
to taste)
·
Coconut Milk: 400 ml of full-fat
coconut milk
·
Fish Sauce: 2 tablespoons
·
Soy Sauce: 1 tablespoon
·
Brown Sugar: 1 tablespoon
·
Garlic: 3 cloves, minced.
·
Ginger: 1-inch piece, minced
·
Lime Leaves: 3-4 (optional)
·
Basil Leaves: A handful of fresh basil
leaves
·
Rice: Steamed jasmine rice for serving.
Optional Ingredients:
·
Baby corn: 100 g, sliced
·
Snow peas: 100 g, trimmed.
·
Mushrooms: 100 g, sliced
Step-by-Step Cooking Instructions
1. Prepare the
ingredients.
Start by prepping all your ingredients. Slice the
chicken into bite-sized pieces. Chop the vegetables. Have your curry paste,
coconut milk, and other ingredients ready. The key to a smooth cooking process
is to have everything on hand before you start.
2. Cook the chicken.
In a large pan or wok, heat a tablespoon of oil
over medium heat. Add the minced garlic and ginger, sautéing until fragrant,
about 1-2 minutes. Add chicken pieces and sear until they develop a rich brown
color. This should take about 5-7 minutes. Remove the chicken from the pan and
set it aside.
3. Prepare the red curry
sauce.
In the same pan, add the red curry paste and cook
it for 1-2 minutes to release its flavors. Mix coconut milk into the mixture in
a gradual pouring motion. The paste completely disappears in the mixture. Add
the fish sauce, soy sauce, and brown sugar, stirring until everything is well
combined. If using lime leaves, add them now for an extra layer of flavor.
4. Cook the vegetables.
Add the vegetables to the curry sauce. Start with
the firmer ones, like carrots and bell peppers. Let them cook for about 3-4
minutes before adding the zucchini and broccoli. Cook until the vegetables are
tender but still bright, about 3-4 minutes more.
5. Combine and simmer.
Return the chicken to the pan, stirring it into
the curry sauce. Reduce the heat to low. Let it simmer for about 10 minutes.
Cooking completes the chicken's doneness and blends the flavors together. Stir
in the basil leaves before serving for a fresh, aromatic finish.
6. Serve
Serve the chicken and vegetables in red curry
sauce over a bed of steamed jasmine rice. Garnish with more basil leaves or a
squeeze of lime juice for an added burst of flavor.
Nutritional Information
Our Chicken and Vegetables in Red Curry Sauce is a
tasty meal. It is also a balanced dish, high in protein, vitamins, and healthy
fats. Coconut milk provides nutrients like lauric acid. The veggies add fiber,
vitamins A and C, and antioxidants.
Variations and Tips
·
Spiciness Level: Adjust the heat of the curry
by altering the amount of red curry paste used. For a milder version, reduce
the quantity or add a bit more coconut milk.
·
Vegetarian
Option: For a vegan version, replace the chicken with tofu or mixed mushrooms.
·
You
can store this dish in an airtight container in the refrigerator for up to
three days. Warm it on the stovetop or in the microwave, adding coconut milk as
necessary.
Conclusion
Chicken and vegetables in red curry sauce have
rich, complex flavors. Its healthy ingredients will delight your senses. Our
comprehensive guide prepares you to craft a Thai-inspired meal at home. You'll
impress your family and guests. Whether you're new to cooking or an experienced
chef, this recipe is a sure winner for any occasion.