Thai Chicken Curry
The classic Thai chicken curry dishes of Thai green curry and Thai red curry are the most popular recipes people like to cook at home, or anywhere!
Below are the recipe's for both these wonderfully tasty dishes.
Thai Red Chicken Curry (Gaeng Khiao Wan Gai)
- 500g skinless, boneless chicken (in bite sized pieces)
- 2 tablespoons red curry paste
- 2 tablespoon Palm sugar
- 5-6 Fresh Kaffir lime leaves, torn into pieces
- 400ml (1 can) Coconut milk
- 227g (1 can) Sliced Bamboo Shoots
- 2 tablespoon of Thai fish sauce
- Handful of Thai Sweet Basil
- 2 Thai Red Chillies
Note:
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Using fresh Thai produce will ensure you get an authentic taste.
Cooking Time: 30 minutes to 1 hour.
Method:- Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat). Thinly slice the bamboo shoots (if not already sliced).
- Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste and stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
- Add the remaining coconut milk, follow with the bamboo shoots and lime leaves. Season with fish sauce, sugar, and salt and bring back to a boil.
- Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.
Thai Green Chicken Curry (Gaeng Khiao Wan Gai)
- 500g skinless, boneless chicken (in bite sized pieces)
- 1 tablespoon Vegetable oil
- 2 tablespoons Green curry paste
- 1 tablespoon Palm sugar
- 1-2 stalks Thai Lemongrass
- 200g Thai Eggplant
- 6-8 Fresh Kaffir lime leaves, torn into pieces
- 400ml (1 can) Coconut milk
- 2 tablespoon of Thai fish sauce
- Small handful of Thai Coriander, roughly chopped
- Thai Basil and Thai Red Chillies (optional)
Note:
These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Using fresh Thai produce will ensure you get an authentic taste.
Cooking Time: 30 minutes to 1 hour.
Method:- Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat).
- Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
- Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
- Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
- When it is at a boil again add the eggplant and continue till the chicken is cooked through.
- The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.
- Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.
