Thai Red Chicken Curry: A Delicious & Authentic Recipe

Yaki Udon with Shrimp: Craving a quick, satisfying, and utterly delicious weeknight meal? Look no further! Imagine plump, juicy shrimp nestled amongst thick, chewy udon noodles, all coated in a savory-sweet sauce that will have your taste buds singing. This isn’t just dinner; it’s an experience!

Yaki Udon, meaning “stir-fried udon,” is a beloved Japanese comfort food with humble origins. Born in post-war Japan as a way to use leftover ingredients, it quickly became a staple in homes and restaurants alike. The beauty of Yaki Udon lies in its versatility; you can customize it with your favorite proteins and vegetables, making it a perfect canvas for culinary creativity.

What makes Yaki Udon with Shrimp so irresistible? It’s the perfect balance of textures and flavors. The chewy udon noodles provide a satisfying bite, while the tender shrimp offer a burst of oceanic sweetness. The umami-rich sauce, typically a blend of soy sauce, mirin, and oyster sauce, ties everything together in perfect harmony. Plus, it’s incredibly quick and easy to make, making it ideal for busy weeknights when you want a delicious and healthy meal without spending hours in the kitchen. Get ready to discover your new favorite go-to dish!

this Recipe

Ingredients:

• For the Red Curry Paste:
• 4-6 dried red chilies, soaked in warm water for 30 minutes, seeded
• 1 stalk lemongrass, finely chopped
• 1 inch galangal, peeled and sliced
• 1 inch ginger, peeled and sliced
• 4 cloves garlic
• 1 small red onion or 3 shallots, roughly chopped
• 1 teaspoon coriander seeds, toasted
• 1/2 teaspoon cumin seeds, toasted
• 1/4 teaspoon white peppercorns
• 1/2 teaspoon shrimp paste (optional, but highly recommended)
• 1 teaspoon lime zest
• 1/4 cup chopped cilantro roots and stems
• 1/2 teaspoon salt
• For the Curry:
• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil or coconut oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce (or soy sauce for vegetarian option)
• 1 tablespoon palm sugar (or brown sugar)
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can (8 oz) bamboo shoots, drained
• 1/2 cup Thai basil leaves
• 2-3 kaffir lime leaves, torn
• 1-2 red chilies, thinly sliced (for garnish, optional)
• Cooked jasmine rice, for serving

Making the Red Curry Paste:

Okay, let’s start with the heart of our curry – the red curry paste! Don’t be intimidated; it’s easier than you think, and the flavor is SO worth it. You can definitely buy pre-made paste, but trust me, homemade is where it’s at. Plus, you can adjust the spice level to your liking.

1. Soak the Chilies: First, we need to rehydrate those dried red chilies. Place them in a bowl of warm water and let them soak for about 30 minutes. This will soften them up and make them easier to blend. Make sure to remove the seeds if you want a milder curry.
2. Toast the Spices: While the chilies are soaking, let’s toast the coriander and cumin seeds. Heat a small, dry skillet over medium heat. Add the coriander and cumin seeds and toast them for a few minutes, until they become fragrant and slightly darker. Be careful not to burn them! This step really brings out their flavor.
3. Combine Ingredients: Now, it’s time to gather all our ingredients for the paste. Drain the soaked chilies and roughly chop them. In a food processor or blender, combine the chopped chilies, lemongrass, galangal, ginger, garlic, red onion (or shallots), toasted coriander seeds, toasted cumin seeds, white peppercorns, shrimp paste (if using), lime zest, cilantro roots and stems, and salt.
4. Blend Until Smooth: Pulse the food processor or blender until the mixture is finely chopped. Then, process continuously until you have a smooth paste. You may need to scrape down the sides a few times to ensure everything is evenly blended. If the mixture is too dry, add a tablespoon or two of water to help it blend. The consistency should be thick but spreadable.

Cooking the Chicken Curry:

Alright, paste is done! Now for the fun part – cooking the curry. This is where all those amazing flavors come together.

1. Prepare the Chicken: Make sure your chicken thighs are cut into bite-sized pieces. This helps them cook evenly and absorb all that delicious curry flavor.
2. Sauté the Curry Paste: Heat the vegetable oil or coconut oil in a large pot or Dutch oven over medium heat. Add the red curry paste and sauté for 2-3 minutes, stirring constantly. This step is crucial because it releases the aromas and flavors of the paste. You’ll know it’s ready when it becomes fragrant and the color deepens. Be careful not to burn the paste!
3. Add the Chicken: Add the chicken pieces to the pot and stir to coat them evenly with the curry paste. Cook for about 5-7 minutes, or until the chicken is lightly browned on all sides.
4. Pour in the Coconut Milk: Pour in the coconut milk and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the chicken is cooked through and tender.
5. Add Chicken Broth and Seasonings: Stir in the chicken broth, fish sauce (or soy sauce), and palm sugar (or brown sugar). Taste and adjust the seasonings as needed. You might want to add a little more fish sauce for saltiness, palm sugar for sweetness, or chili flakes for extra heat.
6. Add Vegetables: Add the sliced red and green bell peppers and drained bamboo shoots to the pot. Stir to combine and cook for another 5-7 minutes, or until the vegetables are tender-crisp.
7. Finish with Herbs and Lime Leaves: Stir in the Thai basil leaves and torn kaffir lime leaves. These add a wonderful aroma and flavor to the curry. Cook for another minute or two, until the basil leaves are wilted.
8. Garnish and Serve: Remove the pot from the heat. Garnish with thinly sliced red chilies (if using) and extra Thai basil leaves. Serve hot over cooked jasmine rice.

Tips for the Best Thai Red Chicken Curry:

• Spice Level: Adjust the amount of dried red chilies in the curry paste to control the spice level. For a milder curry, use fewer chilies or remove the seeds. For a spicier curry, use more chilies or leave the seeds in.
• Coconut Milk: Use full-fat coconut milk for the best flavor and creaminess. The fat content helps to create a rich and decadent curry.
• Fish Sauce: Fish sauce adds a unique umami flavor to the curry. If you’re vegetarian, you can substitute soy sauce or tamari.
• Palm Sugar: Palm sugar has a caramel-like flavor that complements the other ingredients in the curry. If you can’t find palm sugar, you can use brown sugar as a substitute.
• Fresh Ingredients: Use fresh ingredients whenever possible for the best flavor. Fresh lemongrass, galangal, and kaffir lime leaves will make a big difference in the taste of your curry.
• Make Ahead: The red curry paste can be made ahead of time and stored in the refrigerator for up to a week. You can also make the entire curry ahead of time and reheat it when you’re ready to serve. The flavors will actually meld together and become even more delicious over time.
• Serving Suggestions: Serve the Thai red chicken curry with cooked jasmine rice, roti bread, or noodles. You can also add other vegetables to the curry, such as eggplant, zucchini, or green beans.

Variations:

• Vegetarian Red Curry: Substitute tofu or vegetables for the chicken. Use soy sauce instead of fish sauce.
• Seafood Red Curry: Use shrimp, scallops, or fish instead of chicken.
• Beef Red Curry: Use beef chuck or stew meat instead of chicken. You may need to cook the beef for a longer time to make it tender.
• Spicy Red Curry: Add extra chilies or chili flakes to the curry for a spicier flavor.
• Sweet Red Curry: Add more palm sugar or a touch of honey to the curry for a sweeter flavor.

Conclusion:

This Thai Red Chicken Curry isn’t just another recipe; it’s a passport to a vibrant, flavorful experience. The aromatic blend of spices, the creamy coconut milk, and the tender chicken create a symphony of tastes that will transport you straight to the heart of Thailand. I truly believe this is a must-try dish for anyone who loves bold flavors and comforting textures. It’s surprisingly easy to make, even for beginner cooks, and the results are guaranteed to impress.

But why is this particular recipe so special? It’s all about the balance. We’ve carefully crafted the spice blend to ensure a perfect harmony between heat, sweetness, and savory notes. The use of fresh ingredients, like ginger, garlic, and lemongrass, elevates the dish to a whole new level of deliciousness. And the best part? It’s incredibly versatile!

Looking for serving suggestions? I personally love serving this Thai Red Chicken Curry over a bed of fluffy jasmine rice. The rice soaks up all that delicious sauce, creating the perfect bite every time. You could also try serving it with quinoa or brown rice for a healthier option. For a complete meal, add a side of steamed vegetables like broccoli, green beans, or bok choy. A sprinkle of fresh cilantro and a squeeze of lime juice right before serving adds a final touch of brightness and freshness.

And don’t be afraid to experiment with variations! If you’re vegetarian, you can easily substitute the chicken with tofu, tempeh, or a mix of your favorite vegetables like bell peppers, eggplant, and zucchini. For a spicier kick, add a chopped Thai chili or two to the curry paste. If you prefer a sweeter curry, add a tablespoon of brown sugar or honey. You can also adjust the amount of coconut milk to achieve your desired level of creaminess. Feel free to add pineapple chunks for a tropical twist. The possibilities are endless!

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s perfect for a weeknight dinner, a special occasion, or even a potluck with friends. It’s guaranteed to be a crowd-pleaser!

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to embark on a culinary adventure. I promise you won’t be disappointed.

Once you’ve tried this Thai Red Chicken Curry, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to improve and create even more delicious recipes for you. Happy cooking! I can’t wait to hear from you! Let me know if you have any questions, too! I am always happy to help.