|Nutritional Guidelines (per serving)|
|Servings: 3-4 Portions (3-4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 44g||16%|
|Dietary Fiber 10g||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This aromatic and sumptuous classic Thai recipe can be made mild to red-hot, depending on your spice-o-meter. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and vegetables, and you have a heart-warming curry dish that will awaken your senses and boost your mood. This dish would traditionally have been simmered over a fire or stove-top, but we've adapted it to be cooked in the oven, allowing you to get on with your day. (Feel free to use the traditional method if you prefer, simmering the dish in a wok or pot on the stove, instructions for that are included below the recipe).
- 1 pound pieces of chicken (thigh or breast)
- 1 bell pepper (red, chopped)
- 2 tomatoes (sliced into small chunks)
- Optional: 1 to 2 cups eggplant (chopped)
- 2 makrut lime leaves (or substitute bay leaves)
- 1/2 cinnamon stick (or add 1/4 tsp. cinnamon to the sauce)
- 1 handful basil (and 1 handful coriander fresh)
- For the Red Curry Sauce:
- 1 can coconut milk
- 2 to 3 tablespoon fresh lemongrass (minced or bottled/frozen prepared lemongrass)
- 1 shallots (or 1/4 cup purple onion, sliced)
- 1 piece ginger (thumb-size, grated)
- 4 to 5 garlic cloves
- 1 to 2 chilies (red fresh, sliced, or 1/2 to 1 teaspoon cayenne pepper, to taste)
- 2 tablespoons tomato ketchup or tomato puree
- 2 tablespoons fish sauce
- 1 1/2 tablespoon chili powder (or more, depending on how spicy you want it (North American chili powder from the supermarket)
- 1/2 teaspoon cumin (ground)
- 1/2 teaspoon coriander (ground)
- 1 tablespoon sugar (brown, to taste)
- 1 teaspoon shrimp paste (or 1 extra tablespoon fish sauce)
- 2 tablespoons lime juice (fresh)
Preheat oven to 350 F. Set chicken pieces in a fairly large casserole dish.
Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce over chicken. Add chopped eggplant (if using), plus makrut lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce. Cover and bake 45 minutes at 350 F. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. (*If you prefer to cook this curry on your stovetop, see instructions below.)
Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce. Return curry to the oven for 15 to 20 minutes, or until both chicken and vegetables are well cooked.
Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 tablespoon more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili.
Transfer curry into a large serving bowl. Sprinkle generously with chopped fresh basil and coriander, and serve with plenty of Thai jasmine rice.
*Stovetop method: To cook this curry on your stovetop, simply combine sauce and chicken pieces (plus lime leaves and cinnamon) in a wok, deep frying pan, or large pot. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Add vegetables and continue simmering another 15 minutes, or until both vegetables and chicken are cooked. Follow recipe above for finishing the dish.