Thai red chicken curry for dinner today. Spicy and fragrant. I also made pickled shallots for texture and freshness. I let the shallots marinade for an hour, you can easy double that time.
Thai chicken curry
3 servings
2 tbsp vegetable oil
2 large shallots, sliced
3 chicken breast fillets, cut in strips
2 tbsp thai red curry paste
1 1/4 cup coconut milk
1/3 cup chicken stock
1 1/2 tsp sugar
1/2 lime, juiced
1 red bell pepper, cut in strips
7 oz fresh haricot vert and sugar snap peas
1 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
Pickled shallots
2 large shallots, thinly sliced
1/4 cup apple cider vinegar
2 tsp sugar
3/4 tsp salt
1/3 cup water
Whisk the ingredients together until sugar is dissolved. Add shallots and let it sit in room temperature for at least 1 hour.
Heat oil in a wok pan and fry the shallots for a couple of minutes. Add chicken and fry for 5 minutes until lightly browned. Set aside on a plate. In the same wok pan add 1 tsp oil and the red curry paste, fry 30 seconds then add the chicken/shallots. Stir and pour in coconut milk, stock, fish sauce and sugar. Stir to combine and cook on medium-low heat for 5 minutes. Add bell pepper and beans and simmer further 10 minutes. Add sugar snaps, basil leaves, cilantro and lime juice. Cook another minute. Serve with pickled shallots and rice.
3 servings
2 tbsp vegetable oil
2 large shallots, sliced
3 chicken breast fillets, cut in strips
2 tbsp thai red curry paste
1 1/4 cup coconut milk
1/3 cup chicken stock
1 1/2 tsp sugar
1/2 lime, juiced
1 red bell pepper, cut in strips
7 oz fresh haricot vert and sugar snap peas
1 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
Pickled shallots
2 large shallots, thinly sliced
1/4 cup apple cider vinegar
2 tsp sugar
3/4 tsp salt
1/3 cup water
Whisk the ingredients together until sugar is dissolved. Add shallots and let it sit in room temperature for at least 1 hour.
Heat oil in a wok pan and fry the shallots for a couple of minutes. Add chicken and fry for 5 minutes until lightly browned. Set aside on a plate. In the same wok pan add 1 tsp oil and the red curry paste, fry 30 seconds then add the chicken/shallots. Stir and pour in coconut milk, stock, fish sauce and sugar. Stir to combine and cook on medium-low heat for 5 minutes. Add bell pepper and beans and simmer further 10 minutes. Add sugar snaps, basil leaves, cilantro and lime juice. Cook another minute. Serve with pickled shallots and rice.
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