Fiery Thai Red Curry Chicken
Dim Sim LimFiery Thai Red Curry Chicken
Ingredients
For the Fiery Curry
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1-inch pieces
- 4 tablespoons red curry paste, (Chef's Choice or Mae Ploy for authentic heat)
- 2 cans coconut milk, (13.5 fluid ounces each, full-fat)
- 2 tablespoons fish sauce, (Chin-Su brand is the bomb!)
- 1 tablespoon palm sugar, or brown sugar
- 4 kaffir lime leaves, torn
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 cup bamboo shoots, drained and sliced
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon Yum Yum, (MSG, optional but highly recommended for that extra punch!)
For Serving
- 3 cups jasmine rice, cooked
- 2 fresh red chilies, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First things first, get your wok screaming hot! Add the vegetable oil and let it shimmer. We're talking smoking hot, baby! This is how we build that wok hei, that breath of the wok. Boom!
⏱️ 2 min
- 2
Spoon in that glorious red curry paste. Stir-fry it for about 1 minute, really letting those aromatics bloom and release their insane fragrance. You'll smell it, trust me! Keep that heat high, we're not messing around.
⏱️ 1 min
- 3
Pour in one can of coconut milk. Stir it vigorously, scraping up all that curry paste goodness from the bottom of the wok. Let it come to a gentle boil, then reduce the heat slightly and simmer for 5 minutes, allowing the flavors to meld and the oil to separate a bit. This is where the magic starts to happen!
⏱️ 5 min
- 4
Now, add your sliced chicken thighs to the wok. Crank the heat back up and stir-fry until the chicken is mostly cooked through, about 3-4 minutes. Keep it moving, don't let it stick! We want tender, juicy chicken, not rubber.
⏱️ 4 min
- 5
Add the second can of coconut milk, fish sauce, palm sugar, and the torn kaffir lime leaves. Stir everything together. If you're feeling it, now's the time for that 1/2 teaspoon of Yum Yum! It's a flavor enhancer, folks, don't be shy! Bring it to a simmer and let it cook for another 5-7 minutes, allowing the chicken to finish cooking and the sauce to thicken slightly. Taste and adjust seasoning – more fish sauce for savory, more palm sugar for sweet, more curry paste for heat!
⏱️ 7 min
- 6
Toss in the red and green bell peppers and the bamboo shoots. Cook for just 2-3 minutes, until the vegetables are tender-crisp. We want that vibrant color and a little bite, not mush! This is all about texture, baby!
⏱️ 3 min
- 7
Finally, stir in the fresh basil leaves right at the end. Cook for just 30 seconds until they wilt. The aroma is going to be insane! Holy cow, this is going to be good!
⏱️ 1 min
- 8
Serve this fiery Thai Red Curry Chicken immediately over fluffy jasmine rice. Garnish generously with fresh sliced red chilies and chopped cilantro. Now we serve! Bangali fish all fire! Enjoy, my friends!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Thai Red Curry Chicken
For the Fiery Curry
- 1 1/2 pounds boneless, skinless chicken thighs, sliced into 1-inch pieces
- 4 tablespoons red curry paste, (Chef's Choice or Mae Ploy for authentic heat)
- 2 cans coconut milk, (13.5 fluid ounces each, full-fat)
- 2 tablespoons fish sauce, (Chin-Su brand is the bomb!)
- 1 tablespoon palm sugar, or brown sugar
- 4 kaffir lime leaves, torn
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 cup bamboo shoots, drained and sliced
- 1/2 cup fresh basil leaves, packed
- 1 tablespoon vegetable oil
- 1/2 teaspoon Yum Yum, (MSG, optional but highly recommended for that extra punch!)
For Serving
- 3 cups jasmine rice, cooked
- 2 fresh red chilies, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
First things first, get your wok screaming hot! Add the vegetable oil and let it shimmer. We're talking smoking hot, baby! This is how we build that wok hei, that breath of the wok. Boom!
⏱️ 2 min - 2
Spoon in that glorious red curry paste. Stir-fry it for about 1 minute, really letting those aromatics bloom and release their insane fragrance. You'll smell it, trust me! Keep that heat high, we're not messing around.
⏱️ 1 min - 3
Pour in one can of coconut milk. Stir it vigorously, scraping up all that curry paste goodness from the bottom of the wok. Let it come to a gentle boil, then reduce the heat slightly and simmer for 5 minutes, allowing the flavors to meld and the oil to separate a bit. This is where the magic starts to happen!
⏱️ 5 min - 4
Now, add your sliced chicken thighs to the wok. Crank the heat back up and stir-fry until the chicken is mostly cooked through, about 3-4 minutes. Keep it moving, don't let it stick! We want tender, juicy chicken, not rubber.
⏱️ 4 min - 5
Add the second can of coconut milk, fish sauce, palm sugar, and the torn kaffir lime leaves. Stir everything together. If you're feeling it, now's the time for that 1/2 teaspoon of Yum Yum! It's a flavor enhancer, folks, don't be shy! Bring it to a simmer and let it cook for another 5-7 minutes, allowing the chicken to finish cooking and the sauce to thicken slightly. Taste and adjust seasoning – more fish sauce for savory, more palm sugar for sweet, more curry paste for heat!
⏱️ 7 min - 6
Toss in the red and green bell peppers and the bamboo shoots. Cook for just 2-3 minutes, until the vegetables are tender-crisp. We want that vibrant color and a little bite, not mush! This is all about texture, baby!
⏱️ 3 min - 7
Finally, stir in the fresh basil leaves right at the end. Cook for just 30 seconds until they wilt. The aroma is going to be insane! Holy cow, this is going to be good!
⏱️ 1 min - 8
Serve this fiery Thai Red Curry Chicken immediately over fluffy jasmine rice. Garnish generously with fresh sliced red chilies and chopped cilantro. Now we serve! Bangali fish all fire! Enjoy, my friends!
⏱️ 1 min