Chicken, Thai Red Curry - ecnivo/Recipes GitHub Wiki

By Woks of Life with mods by me https://thewoksoflife.com/red-curry-chicken/#recipe

Serves two

Ingredients

  • 4 boneless skinless chicken thighs, about 1lb (optional: substitute with tofu patted dry and cut into 1cm thick pads)
  • 2-4 cloves garlic, minced
  • 2 slices ginger, thinly julienned
  • 2 Tsp Thai red curry paste
  • 1 cup coconut cream, vitreous liquid (sort of like coconut milk) separated
  • Vegetables: baby bok choy (halved), bell pepper (cut to 0.5cm width strips), zucchini (cut into medallions), etc.
  • Cilantro/scallion for garnish
  • Rice for serving

Steps

  1. Start rice.
  2. Season chicken thighs with S+P. Sear on high heat. (if skin-on, remove skin before this step)
  3. Remove from pan, leaving fond. If bone-on, remove bones after searing.
  4. Add oil, garlic, ginger, and curry paste. Lightly cook to reduce moisture slightly in the curry paste. Light fond should develop.
  5. Add coconut cream and scrape fond.
  6. Add vegetables and reserve chicken; cook until lightly tender.
  7. Add more salt, curry paste, and/or coconut cream's vitreous liquid as required for texture, colour, and taste.
  8. Serve over rice.