Thai red chicken curry is my kind of comfort food. When the weather gets a bit chilly and the seasons change I always reach for this classic Thai dish for a good dose of positive energy. Rich, a bit spicy and fragrant this dish will soon become one of your all time favorites as well.

A couple of things to look for are the following. Free range, organically fed chickens. They have alot more flavor than conventionally-raised chickens. The curry paste. May Ploy is the most available curry paste on the market and is of great quality. Your only other option would be to make your curry paste yourself (like I do), but this takes some time. Coconut milk. Chaokoh brand is my personal favorite.

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Red chicken curry with horapha and bamboo

Printable version of this thai chicken curry recipe (word doc)

Yield - 4 servings

Ingredients

2 - Chicken breasts, skinned & sliced

2 – Shallots, julienne

3 ea – fresh, cooked bamboo shoot (or 1 can)

1 can - coconut milk

4 sprigs – Horapha (Thai basil)

2T+- - fish sauce

3 to 5 – kaffir lime leaves, fine julienne

1T+- - sugar

1T – Mae Ploy red curry paste

1T – oil

Instructions

1. Place the oil in a small pan and heat over a medium flame. Add the curry paste and fry to release the volatile oils.
2. Add the chicken, stir-fry for one minute.
3. Add the shallots, fry 30 seconds then add the coconut milk.
4. Reduce by 1/4, add bamboo and simmer until thick.
5. Season with fish sauce, sugar, lime leaves. (flavor should be spicy, sweet and then the lime)
6. Serve with steamed Jasmine rice.

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