Thai Coconut Curry (Chicken)
This is the smell I want my house to have permanently. Coconut, lemongrass, chilli, warmth. If they made this scent as a candle, I'd buy twelve.
Ingredients
- 1.5 pounds chicken thighs, cut into bite-sized pieces
- 1 can full-fat coconut milk 400ml
- 2-3 tablespoons Thai red curry paste adjust to heat preference
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- 1 red bell pepper, sliced
- 1 cup bamboo shoots or baby corn optional
- 1 cup baby spinach or Thai basil
- 1 tablespoon vegetable oil
- Steamed jasmine rice for serving
- Fresh cilantro and lime wedges
Method
Bloom the Curry Paste
- Heat oil in a large pot or deep skillet over medium heat. Scoop the thick cream from the top of the coconut milk can (it separates — the thick part rises to the top). Add this coconut cream to the pot along with the curry paste. Stir and cook for 2-3 minutes until the paste is fragrant and the oil starts to separate from the coconut cream. This step — called "cracking" the coconut cream — is what develops the curry paste's full flavour. It should smell incredible. If your kitchen doesn't smell like a Thai restaurant at this point, cook it longer.
Cook the Chicken
- Add the chicken pieces and stir to coat in the curry paste. Cook for 3-4 minutes until the outside of the chicken is sealed and coated in the red paste.
Add Coconut Milk
- Pour in the remaining coconut milk, fish sauce, and brown sugar. Stir. Bring to a gentle simmer and cook 12-15 minutes until the chicken is cooked through and the sauce has thickened slightly. Add the bell pepper and any other vegetables. Cook 3-4 more minutes until vegetables are tender-crisp.
Finish
- Remove from heat. Stir in lime juice and fresh basil or spinach (it wilts in 30 seconds from the residual heat). Taste the sauce: it should be creamy, rich, slightly sweet, and spicy. More fish sauce for salt, more sugar for sweetness, more lime for brightness. Serve over steamed jasmine rice with fresh cilantro and extra lime wedges.