Thai red curry with chicken
This is a superb Thai-style curry. It's perfect for warming you up during the cold winter months. Chicken is simmered with potatoes, bamboo shoots, water chestnuts, baby sweetcorn and mushrooms in a red coconut curry. Serve with freshly cooked white rice.
Ingredients
Serves: 8
- 2 tablespoons sesame oil
- 900g boneless chicken pieces, cut into strips
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 (400ml) tins coconut milk
- 4 tablespoons red curry paste
- 4 tablespoons flour
- 2 red peppers, chopped
- 2 shallots, chopped
- 1 red onion, chopped
- 2 cloves garlic, finely chopped
- 2 large potatoes, cubed
- 2 (225g) tins sliced bamboo shoots, drained
- 2 (225g) tins sliced water chestnuts, drained
- 1 (410g) tin baby sweetcorn, drained
- 200g fresh mushrooms, sliced
- 4 tablespoons chopped coriander
Method
Prep:25min ›
Cook:50min ›
Ready in:1hr15min
- Heat the sesame oil in a large frying pan over medium-high heat; add the chicken, lemon juice and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
- Whisk together the coconut milk, curry paste and flour in a bowl until smooth; pour into the frying pan. Add the peppers, shallots, red onion, garlic, potatoes, bamboo shoots, water chestnuts and mushrooms; reduce heat to low, cover and simmer 45 minutes. Stir in coriander and remove from heat.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (3)
Made as listed ,except was out of red onion, and didn't wait to cook down a full 45 minutes. Probably because of those changes,it needed some seasoning. So we added an extra TBSP of soy sauce and a little sea salt. Served over Jasmine rice with added toasted almonds and a side medley, of stir-fried veggies. Will be making this one again. Thank you , for sharing. - 05 May 2010 (Review from Allrecipes US | Canada)
This was a good dish but not worth all the ingredients to us. I have a better dish with similar ingredients that I cook often that we absolutely love...it's Emeril's (or Doc Chey's) Red Curry Thai Shrimp Noodles. Tho I liked this, the flavors weren't enough to keep me making it. - 25 Apr 2009 (Review from Allrecipes US | Canada)
This was really really good. I added way more garlic, beef, some grated ginger and lots of hot sauce to the curry itself, but other than that, it was so good as is. Thanks! - 15 Nov 2008 (Review from Allrecipes US | Canada)