Helloooo, my fellow food enthusiasts! Al here, bringing you another scrumptious adventure from my little home kitchen. Now, with a bustling household of six and the endless chorus of “What’s for dinner, Dad?”, I reckon it’s high time we stirred things up a bit, don’t you? Well, brace yourselves, because tonight, we’re taking our taste buds on a little journey to the vibrant streets of Thailand with a classic dish sure to knock your socks off: a delectable Red Curry Chicken with Fragrant Jasmine Rice.
Now, let’s get real here. I’m no stranger to the wild world of curries; these magical pots of spiced goodness have saved my hide on countless harried evenings. But red curry holds a special place in my heart (and in my stomach). It’s like getting a warm hug from your favorite auntie… if your favorite auntie could breathe culinary fire, that is!
Before we get cracking, let me give you the rundown on gear and goods. For our curry, we’re keeping things straightforward but oh-so-flavorful. We’ve got chicken, coconut milk, red curry paste – that genuine MVP – and a crew of fresh veggies ready to take the plunge.
Alright, grab your apron and let’s kick things off with our trusty sidekick, jasmine rice. It’s all about that perfect fluff, am I right? Give it a good rinse, and then it’s just boil, simmer, and steam. Trust me, nothing beats the smell of jasmine rice doing its thing on the stove. It’s like getting a first-class ticket to Bangkok without having to pack your bags.
While the rice is bubbling away, heat some oil in your best pan and get that chicken sizzling. We’re talking golden, succulent pieces that are begging to be devoured. But hey, let’s not leave our veggies feeling left out; onions, bell peppers – hit ’em with a quick sauté. We want them tender yet spry, like the ever-energetic two-year-old of the family.
Now comes the magic: red curry paste. Just a spoonful of this rich, aromatic treasure instantly transforms your kitchen. It’s like conducting an orchestra, where each spice plays its note to perfection. Once you’ve let that symphony play out for a minute, bathe everything in coconut milk and let it bubble up to a mild simmer.
Sweeten the pot with a dash of fish sauce, a sprinkle of sugar, and a squeeze of lime juice, bringing balance and depth to the medley. After reuniting the chicken with its saucy companion, it’s finally basil’s turn to party, and trust me, she’s the life of it.
And there you have it, lads and lasses. A Thai Red Curry Chicken so inviting, you’ll want to dive right into the skillet. But remember, patience is a virtue. Serve it up over that perfectly fluffy rice, sprinkle some fresh coriander and, if you’re feeling daring, a pinch of chilli flakes to keep things lively.
There you have it, folks – a family-friendly foray into the fabulous flavors of Thailand. The kiddos gave it the thumbs up (even with a mild version for their tender palates), and the missus proclaimed it ‘restaurant quality,’ which is no small praise coming from her discerning tastes.
That’s it for this culinary escapade! Share your curry capers with me, and if yours turned out as drool-worthy as mine, let this humble home chef know.
Stay tuned and keep that flame burning, whether it’s on the hob or in your heart for that next mouthwatering meal. Until next time, happy cooking from Al’s little corner of foodie heaven!
Ingredients
– 400g chicken breast, cut into bite-sized pieces
– 1 tablespoon vegetable oil
– 1 red bell pepper, thinly sliced
– 1 yellow bell pepper, thinly sliced
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon ginger, grated
– 70g red curry paste
– 400ml coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– 1 tablespoon lime juice
– 1 small bunch fresh basil leaves
– 200g jasmine rice
– 400ml water
– Salt to taste
– Fresh coriander, for garnish
– Red chili flakes (optional, for garnish)
Method
1. Begin by preparing the jasmine rice. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice and 400ml of water. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and let simmer for 18 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
2. While the rice is cooking, heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with a pinch of salt. Sauté for about 6-7 minutes or until the chicken is browned and cooked through. Transfer the chicken to a bowl and set aside.
3. In the same skillet, add a bit more oil if needed and stir in the sliced onions, bell peppers, minced garlic, and grated ginger. Cook for about 3-4 minutes, or until the vegetables are softened but still with a slight crunch.
4. Stir the red curry paste into the vegetables and fry for 1 minute until fragrant.
5. Pour in the coconut milk, and gently stir to combine everything, ensuring the curry paste is evenly mixed with the coconut milk. Bring the mixture to a gentle simmer and let it cook for 5 minutes.
6. Return the cooked chicken to the skillet. Stir in the fish sauce, brown sugar, and lime juice, and continue to simmer for another 5 minutes.
7. Tear the basil leaves and stir them into the curry just before serving to preserve their vibrant color and flavor.
8. Taste the curry and adjust seasonings with additional fish sauce or sugar if necessary.
9. Serve the red curry chicken hot over the prepared jasmine rice. Garnish with fresh coriander and red chili flakes if desired.
Enjoy a taste of Thailand right from your own kitchen!
