Chicken red curry (Thailand)

Chicken red curry is a traditional Thai dish, loved for its balance of spiciness, the creaminess of coconut milk and the fragrant taste of aromatic herbs. This dish, simple and quick, is ideal for an immersion in the flavors of Southeast Asia while remaining gluten-free.

Preparation time 10 mins

Cooking time 30 mins

Total time 40 mins

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

500 g chicken breasts, cut into pieces
400 ml coconut milk
2 tbsp gluten-free red curry paste
1 red pepper, cut into strips
1 zucchini, cut into slices
1 tbsp gluten-free fish sauce
1 tsp palm sugar or brown sugar
2 kaffir lime leaves (or lime)
Thai basil for garnish
Vegetable oil for cooking

Preparation

1
To prepare the curry: Heat a tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the red curry paste and cook for 2 to 3 minutes until fragrant.
2
Cooking the chicken: Add the chicken pieces to the pan and coat them with curry paste. Cook for about 5 minutes, until the chicken is golden brown.
3
Add the coconut milk: Pour the coconut milk into the pan and bring to a boil. Reduce heat and simmer for 15 minutes.
4
Add the vegetables: Add the pepper, zucchini and kaffir lime leaves. Cook for another 10 minutes, until the vegetables are tender.
5
Seasoning: Add the fish sauce and palm sugar. Mix well and simmer for another 2 minutes.
6
Garnish and serve: Remove from the heat, garnish with Thai basil leaves and serve hot with jasmine rice for example.

Note

If you can't find kaffir lime, lime zest can be used as a substitute.

Keywords: chicken red curry, Thai recipe, gluten-free recipe

Read it online: https://glutenevasion.fr/recette/curry-rouge-de-poulet-thailande/