This curry chicken and rice dish is a very easy to make and a very popular meal in our house. In fact, you can easily serve it to your guests because after the chicken sauce is ready, it is effortless to cook the chicken and it only takes 15 minutes You can make the rice and heat it up, or you can prepare all the ingredients in advance and start cooking the rice while the chicken sauce is heating up. I prepare all the ingredients first, cook the chicken sauce and then prepare the rice. 10-15 minutes before serving, I heat the chicken sauce and cook the chicken in it. When I turn off the heat, I add lime juice or lemon juice. I garnish with the green parts of the green onions and parsley if desired. Of course, instead of parsley, you can also garnish with cilantro, which is used in the original Thai dishes. No one in my house likes the taste of cilantro, so I never use it.
Ingredients:(1 glass = 250 ml)
Serves 3, Cooking and Preparation time 40 mins
Red Curry Thai Chicken Ingredients:
850g chicken breast, diced
2 tablespoons of oil
4 sprigs of spring onion
3 cloves of garlic
2 tablespoons fish sauce
1 can 424ml coconut milk
2 tablespoons red curry paste
2 tablespoons brown sugar
1 tablespoon jalapeno pepper
1 tablespoon of lime juice. You can also use lime juice
Coconut Jasmine Rice:
Ingredients:
1 +1/2 cups jasmine rice
1 +1/3 cup water
1 can 424ml coconut milk
1 tablespoon jalapeno pepper
1 teaspoon granulated sugar
1 teaspoon salt
Recipe
1. First of all, I prepared the ingredients for the chicken. I cut the chicken breasts into cubes. I cut the spring onions into small pieces and separated the green and white parts. I peeled the garlic, squeezed the lime, cut the jalapeno peppers into small pieces. I portioned the fish sauce, coconut milk, red curry paste and brown sugar and put them next to the stove. I put a deep saucepan on the stove and added oil. My chicken sauce is ready to cook.
2. For the chicken sauce, when the oil was heated in a deep saucepan, I squeezed the garlic into it and after turning it for 1 minute, I added the white part of the spring onions and jalapeno peppers (if you like hot) and sautéed them. Then I added the whole 1 can of coconut milk, fish sauce, sugar and whisked lightly. When it started to boil, I turned off the heat. We add the lime juice when the chicken is cooked, we do not add it to the sauce yet.
3. I also prepared the ingredients for the rice. In the same way, I added the coconut milk, water, salt, sugar into a deep pot, heated until the sugar dissolved (1-2 minutes). I added the portioned jasmine rice and waited until it boiled over medium heat with the lid open. When it started to boil, I closed the lid of the pot and cooked it on low heat for 15-20 minutes. (I cooked the pilaf in advance, but you can just prepare the chicken sauce and cook the chicken and pilaf at the same time and serve it. Of course, if you start the pilaf five minutes before the chicken, the timing will be more accurate)
4. 20 minutes before serving the rice and chicken, I heated the chicken sauce. When the sauce started to boil, I added the chicken to the sauce, covered the pot with the lid and cooked the chicken over medium heat, stirring occasionally (it should be ready in 10-15 minutes). Meanwhile, I heated the rice in the microwave or in a saucepan if I made it in advance, and garnished both the rice and the chicken with the green parts of the spring onions and parsley. If you like cilantro, you can use it instead of parsley like in the original Thai dishes. I don’t use it because it doesn’t suit our taste.