One Night in Bangkok Thai Red Curry with Chicken & Veggies

I love love Thai food!  Especially the Curry.  And the Pad Thai.  And the Spring Rolls.  You get the picture…   I went to Thailand in 2010 for a few weeks and I was in food heaven!  Even the non-Thai food was amazing.  Fresh pasta and wood fire pizza ovens at the Italian restaurants and the Indian was so good too.  But the Thai was by far my favorite!  Especially this one place just off the beach on Ko Samui, behind my hotel.  I cant remember the name of the place, but they have a Yellow Curry dish that I still fantasize about often.  I would go back just to eat that every day!

While I was there, I took a cooking class in Bangkok and one of the dishes we made was Red Curry with Shrimp and Pineapple.  We made our own Red Curry paste too.  I pounded the shit out of that paste!  It took forever before the little Thai lady told me that it was good enough to start cooking with.  My arms were sore!  Then she taught me how to properly cook a Red Curry and now Im passing on the knowledge to you 🙂

The secret is…  DONT shake the Coconut Milk can.  Just open it and scoop out the cream that’s at the top into the wok.  Cook it until the fat starts to separate.  Then add the red curry paste to the coconut cream and cook until the fat separates again.  Then you can add the rest of the ingredients (I’ll list them all below).

When you get red curry in a restaurant, it doesn’t usually come with that many veggies, but because I love them and they taste delicious with the curry sauce on them, I add lots to my red curry dish.  It also makes the dish super colorful.  I love that.

Every once in a while I like to take a week and eat super clean and healthy.  For me, that means 3 meals a day of 3/4 cup of protein and 1 cup of vegetables.  I love eating this way because it makes me feel amazing after a few days.  Much lighter, a little less heavy with lots of energy.  However, plain protein and vegetables gets a little dry.  I like to make a batch of this sauce and then pour 2 tbsps over top when I eat it. Its still very clean and actually gives me the healthy fat that my body needs every day.  The sauce is very easy to make and it keeps well in the fridge for over a week.

If you have ever done the 21 day fix workout and meal plan, this recipe fits in nicely with that plan.

Side Note about Meat for this Thai Red Curry:

Debbie and I are firm believers in quality ingredients.  Choosing quality meat is especially important for the health of our families and for the health of our planet.  We always choose grass fed or free range meat and local whenever possible.  We’re so thankful for companies like Butcher Box who sell quality grass fed and pasture raised meats and who truly care about the welfare of the animals.  As an animal lover and a carnivore, that makes a BIG difference to me.  What’s even better is that Butcher Box also has a fabulous price point and your order gets delivered directly to your door!

If you click the link below, you will get 10$ off your first order and free bacon!

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One Night in Bangkok Thai Red Curry with Chicken and Veggies

Course Main

Cuisine Thai

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 - 6

Author Cooks with Cocktails

Ingredients

• For the Curry:
• 1 can coconut milk
• 2 tbsp red curry paste (you can add more or less depending on how spicy you like your curry and how spicy your paste is)
• 2 cloves garlic
• 1 tsp fresh ginger finely chopped
• 3 or 4 kaffir lime leaves (these are usually with the fresh herbs in the grocery store)
• 1 tsp fish sauce
• 1 tbsp coconut palm sugar
• 2 chicken breasts cooked and chopped
• 1/2 head broccoli or 2 cups green beans cut into
• 2 carrots sliced into slanted rounds
• 2 peppers of any color
• 1 can pineapple chunks (optional)
• 2 – 3 cups of cooked Rice
• lime wedges and cilantro for garnish

Instructions

1. Heat your wok or pot to a med-high heat. As I mentioned above, DONT shake the coconut milk can before you open it. Once its open, scoop out the Coconut Cream that’s at the top of the can into the wok. Cook and stir until the fat starts to separate. About 5 mins, but it could take a little longer.
2. Add the red curry paste. Cook and stir again till the fat separates again.
3. Add the garlic and ginger at this point and stir fry for a couple mins.
4. Add the rest of the coconut milk. Then add the kaffir lime leaves, fish sauce and palm sugar. Cook for a few mins.
5. Taste the curry and add a little more palm sugar or fish sauce as needed.
6. Add the carrots to the sauce and cook for a couple mins till they start to get a bit soft.
7. Next add the broccoli or green beans, peppers, cooked chicken, and pineapple to the curry sauce and stir till they are hot. Dont over cook the veggies.
8. Serve immediately with a lime wedge and some cilantro on top if desired.

Recipe Notes

To Serve: Place half a cup of rice on a plate. I like to put it into a measuring cup and put it in the middle of the plate so it looks pretty. Then add some of the Chicken and Veggies mixture. Finally, pour some Red Curry sauce on top and serve!

Or alternatively you can mix the Chicken and Veggies in with the Red Curry Sauce and just spoon over the rice all at once.

Note: Then you can either add the Chicken and Veggies to the sauce or you can set the sauce aside to pour over the Chicken and Veggies after. I always pour the sauce over because I hate soggy Veggies. That way no extra Veg are sitting in the sauce for a day.

Note: The sauce itself will keep well in the fridge for at least a week if you haven't mixed it with the Chicken.