Description
Here's my version of semi-homemade Take out style Thai Red Chicken Curry. This instant version is soooo easy and satisfying that with use of right brand products, you can have a fulfilling restaurant quality curry in no time. Sometimes shortcuts are indeed justified…
Making fresh curry paste is time-consuming and never turns out that good.. moreover hunting for those Thai produce is very daunting. If found.. could cost you little over budget and storing those fresh produce is a hustle and definitely we are going to have wastage and spending too much on them is not worth, unless you're going to use everyday. So, after quite a lot of flops and wastage, I've managed to identify the best of Thai Curry Paste and few other extras. Please try to look for those specific brands mentioned here or else forget the whole idea, as most of them are very pungent and end up in trash.
Gaeng Gai / Thai Chicken Curry / Thai Red Curry Sauce / Authentic Thai / Thai Curry Sauce / Curry Paste / Restaurant / Take-out Style / Asian Curry Sauce
| Ingredients-1 | |
|---|---|
| 2 tbsp | Red curry paste (maesri brand) |
| 1 cup | Unsweetened thick coconut milk |
| 2 tsp | Sugar |
| ½ tsp | Salt |
| 1 no | Boneless chicken breast |
| ¼ cup | Sweet green peas |
| ¼ cup | Bamboo shoots |
| 1 no | Eggplant (small) (4 to 5 slices) |
| 1 no | Onion (yellow) |
| 1 no | Green bell pepper |
| Ingredients-2 | |
|---|---|
| 3 drop | Fish sauce |
| 5 nos | Sweet thai basil leaves |
Instructions
Before we move on to the recipe, lets discuss the do's and don'ts
1. "MAESRI" brand is the best out there for take-out style Thai curry sauces. These are available in most Chinese Stores for $3 in plastic containers. This tub usually has enough curry paste and will last for a couple of months depending on the usage. Unused curry paste can be refrigerated for 3 months.
2. Look for good quality unsweetened coconut milk, Thai Kitchen is easily available in most American grocery stores. Even Indian stores carry good brand. Grab a can , use whats necessary cover the rest with tin foil, seal it up in a ziplock and store for up to a week in refrigerator.
3. Bamboo shoots are available in most grocery chains in cans for less than a buck. Drain the water and wash and then use some and refrigerate the rest.
4. Choice of meat is really up to you. (Beef, Chicken, Shrimp) I have opted chicken for this recipe. If using beef, cooking time varies, so first boil the beef in water and proceed.
5. Choice of veggies: Bamboo shoots, Eggplant, Green peas, Yellow onions, Green peppers, Carrots, Snap peas, Water chestnuts, mushroom. Include at least 3 of these.
6. Other options: Vegetarians can go with Tofu for meat. If using tofu… deep fry and then add to the sauce. This Thai curry paste is absolutely vegetarian. No shrimp paste or fish sauce is included, so vegetarians can use with no fear. Table-2 shows some options, which would be good but not really necessary.
7. This curry sauce goes very well with fried rice and even plain white rice. Serve them with authentic thai shrimp flavoured chips. Here again, there are thousand brands to choose and most of them are fake. They either don't fry up properly or too pungent. This is the brand which I trust the most…. the flavour is mild, you don't even realise that its made with shrimp and also they fluff up to the full size.
Ok, now for the recipe…. clean the chicken breast and cut them in an angle so they come out as thin slender strips. Cut the yellow onions, eggplant and bell peppers into thin long strips. Drain the bamboo shoots, wash the sweet frozen green peas. Take a wok or kadai, heat half a can of thick coconut milk with 1/4 cup water. Add 2 tbsp of curry paste and mix well. Heat them over medium flame adding salt and sugar. When its about to boil and thicken.. drop the chicken strips and all the veggies. Do not cover, boil until the meat cooks thoroughly. (Do not over cook, 3 to 4 minutes maximum) Now its time for optional additions like fish sauce and sweet Thai basil. Switch off. Fry those shrimp chips in hot oil and serve hot with plain cooked white jasmine or basmati rice.
Notes
Yield: 4 adult servings.
I've added 2 tbsp curry paste for 1 cup thick coconut milk for a mild curry flavour. Adjust with more paste or coconut milk depending on how strong you like.
Comments
19 responses to “Thai Red Chicken Curry (Take-out Style)”
Hi Mullai ,
Can you share tips to cook jasmine rice for fried rice.All my attempts ended as Sticky Rice.Can you share water proportion?
Thanks,
ASHWINI
Ashwini, usually for rice its 1:2 ratio but in this case — for every 1 cup add about 1 and 3/4 cup water. Just use rice cooker and once done, transfer the content to a tray to cool, fluff with fork. Make fried rice with refrigerated cooked jasmine rice. Thanks.
Hi Mullai,
Tried this today with veg fried rice, was really awesome…Was same like the one we have in Thai Pepper restaurant. I couldnt believe that the Thai Red Curry Paste available for 99cents (small tin) could taste awesome. Jus I added little Lime Juice to have little sourness..Was really good Mullai..thanks a ton. Nowadays, we really have different varieties of food at home. Obviously bcoz of U!!!
Thanks,
Krithiga
Mullai going to try veggie version with tofu for tomorrow…never tasted this in my life. Will try & let you know. Have to hunt for your particular brand curry paste.
Have a great day
Mullai, done with Thai Red curry sauce with Veggies & tofu….Cameout excellent. Thanx for sharing. Had with basmati rice & prawn crackers…Great Combination.
Mullai, green curry sauce & yellow curry sauce are still the same recipe with same Maesri Brand or different ? Pls let me know, have getogether this friday. Actually we're vegetarian have to try with veggie version only. What are the variations we can give for tri-color sauce using veggies ?
I bought the same brand which you have mentioned. It was too good. Thanx again for sharing dear.
Have a great day
Do we need to cook the chicken before mixing with the cocunut milk & water?
Please let me know.
Thanks
hey i like crackers, i have to search in thai stores now..
looks awesome, i have to try this..
Hi Mullai,
where did u buy the prawn crakers (stores name)
thx
Thai chicken looks tempting, and delicious.you really deserve allthe appreciation showered by others.
Mullai , I went to the shop which u told, yesterday. Prepared this dish today, I should it was awesome and tasted excellent. great hit at home.
Wat a gorgeous dish, just love thai dishes..this chicken thai curry looks too delicious Mullai..
shalini you will have to make your own red curry paste using the following ingredients.
Ingredients
2 tsp each cumin and coriander seeds
4 red bird’s eye chillies, roughly chopped
1 tbsp paprika
3 lemongrass stalks, roughly chopped
4cm piece fresh galangal or ginger, chopped
6 fresh kaffir lime leaves or the finely grated zest of 1 lime
2 shallots, chopped
5 garlic cloves, chopped
Stalks from 80g bunch fresh coriander
2 tbsp each fish sauce and sunflower oil
grind all the above ingredients and use for the curry as explained. store the rest in the fridge for 2 weeks.
Thanks for the recipe… will try and let you know.
Mullai,
This is just awesome! It would be appropriate to award you PhD in researching and developing mouthwatering yummy foods!! Your creativity is boundless. Keep up the inspiring work!
oh thanks a lot mullai , I live in sterling heights, it just 5 miles from my place. LL go there somtime and definitely need to try this receipe. Thank again Mullai
Mullai mam , mouth watering dish.
need some info . From where in michigan u got this
maesri brand thai curry paste.
Can u tell me the shop name so that i can go and pick one
Jayashri,
Seven Seas Trading Company, this is quite far from where we live but worth a trip. Its a wholesale godown for chinese and thai groceries. Most restaurant owners do their shopping here…thats the secret.
Warren, MI 48089