I was planning on cooking some Thai Red chicken curry tonight and was going to do it in the same way as Thai green chicken curry except with red curry paste. However I discovered that Chef Jamie at Dinner with the Bickfords made what looked like a tasty curry using red curry paste. I adapted it slightly and it turned out great! Simply delicious and fantastically easy.
Thai red chicken curry Serves 2
2 skinless, boneless chicken breasts - cut into cubes 1 tbsp dark soy sauce 1 tbsp all-purpose flour cooking oil 2 tbsp red curry paste 2 scallions, chopped 2 cloves garlic, peeled and chopped 1 tsp fresh ginger, peeled and finely chopped 1 cup/250ml coconut milk 1 tbsp fish sauce 1 tbsp dark soy sauce 1 tbsp white sugar
Directions 1. Toss chicken first in 1 tablespoon dark soy sauce, then add the flour, coating pieces evenly. 2. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. 3. Remove chicken. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant. 4. Stir in green onions, garlic, and ginger; cook an additional 2 minutes. 5. Return chicken to the skillet, stirring to coat with the curry mixture. 6. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. 7. Allow to simmer over medium heat for 20 minutes until the chicken is tender and the sauce has thickened. 8. Serve garnished with rice or noodles.