Thai Red Curry With Chicken And Vegetables
From serencymru 14 years ago
- 20 minutes to make
- Serves 4
We Woodville sophisticates love Thai food and are lucky enough to have a good Thai restaurant located in the local metropolis. This Thai Red Curry is made with a can of unsweetened coconut milk, chunks of fresh or canned unsweetened pineapple, Thai Red Curry paste, ginger and coriander. Read more Although I have used chicken in this recipe, the curry is equally suited to seafood, pork, tofu or just vegetables. Because it uses a lot of pantry items and comes together quickly, it has become a favorite easy meal. The curry can be made ahead of time and reheated. Just add chicken or seafood and vegetables and you are ready to eat... See less
Ingredients
- 1 15 oz can unsweetened coconut milk shopping list
- 1 15 oz can unsweetened pineapple chunks with the can juices OR 1 small pineapple, peeled, cored, and cut into 3/4" chunks, with its juice shopping list
- 1 to 2 Tablespoons Thai red curry paste (I use Thai Kitchen brand) shopping list
- 3 Tablespoons fish sauce (on the Asian food aisle in the grocery store) OR salt to taste shopping list
- 2 to 3 Tablespoons dark brown sugar shopping list
- fresh coriander or fresh mint to taste shopping list
- 1 One inch piece of fresh ginger, peeled and sliced shopping list
- 3 cloves of garlic, peeled shopping list
- 1 medium onion, peeled and quartered shopping list
- 1 lime, juiced shopping list
- 1 lb. boneless, skinless chicken breast, cut into 3/4" chunks or shrimp, scallops, tofu or pork shopping list
- Veggies: Whatever you like: red pepper, cut into chunks, carrots, peeled and sliced into coins; frozen peas; green beans; sliced asparagus if you are lucky shopping list
- 1 Tablespoon vegetable oil (no olive oil) shopping list
- When you are ready to serve: some chopped fresh coriander or mint or scallions and a lime, cut into quarters. shopping list
How to make it
- Take out a deep, heavy 6qt pot and put it on your stove; turn the stove VENT ON.
- Put the ginger, garlic, onions and coriander or mint into the food processor and pulse a few times to chop them fairly small.
- Open the can of coconut milk, the can of pineapple and the jar of Thai Red Curry Paste and put them next to the stove.
- Add 1 Tablespoon vegetable oil to the pot
- Turn the heat on the burner to Medium High
- When the oil starts to shimmer, add the onion/garlic/ginger/coriander mix and stir
- When the fragrance of the mixture rises from the pot (about 30 seconds)
- Add about 1 Tablespoon of the Thai Red Curry Paste and stir it into the pot. ( I use an iced tea spoon to get the paste of this rather small jar.)
- Stir the can of coconut milk into the pot.
- Reduce the heat to Medium. If the coconut milk boils, it will separate.
- Add the fish sauce if using, or salt; 2 Tablespoons dark brown sugar and the pineapple and its juices.
- Stir well to combine.
- Put the top on the pot, reduce heat to Medium Low and simmer for 5 minutes.
- After 5 minutes, take the top off the pot and taste: Do you want more Thai Red Curry paste, more brown sugar or more salt?
- When the curry is to your liking, add your veggies and chicken and stir.
- Cover the pot and simmer gently, until the chicken is done, 5 to 10 minutes (check after 5).
- When the chicken is cooked through, turn off the heat.
- At this point, add the juice of one lime or to taste
- Serve over rice. Pass a bowl of chopped fresh coriander or mint and lime quarters for toppings.
The Rating
Reviewed by 3 people-
Sounds wonderful - thanks for the post!
valinkenmore
in Malott loved it
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