Thai Red Curry with Chicken

I’ve enjoyed the Thai Red Curry with Chicken while on vacation in Santa Cruz recently and decided to try it at our home town Thai restaurant, Thai Princess.  https://www.thaiprincessmi.com/.  This picture of Thai Red Curry with Chicken was taken at the restaurant.  Wow, was it tasty!  I highly recommend going to Thai Princess.

Have you ever wondered what the difference is in Red Curry, Green Curry and Yellow Curry?  I have,… so in doing some research for this recipe I discovered that it’s in the chilies plus the addition of other items to give the curry pastes additional flavors.   In Thailand there are red, green and yellow chilies and they all have a slightly different taste.

Red Curry:  Is hot and can be made with pure red chilies but over time the addition of chili powder has been added making the red curry less hot and adds additional red color and a deeper flavor.
Green Curry:  Is made with green chilies, with the addition of basil, or lime kaffir leaves or coriander.
Yellow Curry:  is made with yellow chilies and has turmeric to give it a yellow color.  Thai yellow curry is similar to Indian Curry.

The following recipe is mine.  It is slightly hot but can be made more hot by adding more red curry paste or adding Thai chili paste or even sriracha.   You can make your red curry paste from scratch but will require more ingredients and the red chili paste you can get at the store is pretty good.

THAI RED CURRY WITH CHICKEN

Ingredients:

1 tablespoon olive oil
2 chicken breasts, pounded and sliced into 1/2 inch pieces
2 Japanese Eggplants cut into 1 inch cubes
1/2 red pepper, cut into small slivers
1 can bamboo shoots, cut into slivers
1/2 cup Thai basil or sweet basil

Red Curry Sauce:

2 tablespoons red curry paste
1/2 juice of 1 lime
14 oz can good quality coconut milk
2 tablespoons fish sauce
1 or 2 teaspoons brown sugar
Directions:

Heat oil in pan and saute chicken for about 4 minutes. Do not brown.  Add eggplant and 1/2 coconut milk. Cook until done.    Make the Red Curry Sauce in a bowl stir together,  other 1/2 coconut milk, red curry paste, fish sauce, lime juice, and 1 or 2 teaspoons brown sugar.  Taste to see if the recipe is too sour.   If it is too sour you can add another teaspoon brown sugar.  Add to chicken and eggplant.  Add the red pepper, bamboo shoots and basil.   Stir and cook for 2 minutes.   If you want it spicier than add the another teaspoon or two of red curry paste.  Taste.  Serve with Jasmine Rice or long grain rice.

Serves 4