Red Curry | FoodieAtlas

Ingredients

For the Curry Paste:
4-5 dried red chilies, soaked in warm water for 20 minutes
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 tablespoon turmeric powder
1 teaspoon paprika
1 tablespoon shrimp paste
3-4 cloves garlic
1 thumb-sized piece of ginger, peeled
2 stalks lemongrass, chopped
1 large onion, chopped
1 tablespoon vegetable oil
For the Curry:
400 g chicken breast or thigh, cut into bite-sized pieces
1 tablespoon vegetable oil
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup bamboo shoots (optional)
1 cup coconut milk
1 cup chicken broth
2-3 tablespoons fish sauce (to taste)
1 tablespoon palm sugar or brown sugar
Fresh basil leaves (for garnish)
Cooked jasmine rice (for serving)

Instructions

Prepare the Red Curry Paste

In a dry skillet, toast the coriander seeds and cumin seeds until fragrant, about 2 minutes. Let cool slightly.

In a blender or food processor, combine the soaked dried chilies, toasted coriander and cumin seeds, turmeric powder, paprika, shrimp paste, garlic, ginger, lemongrass, and chopped onion.

Blend into a smooth paste, adding a little water if necessary to achieve the desired consistency.

Cook the Curry

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

Add the curry paste and cook, stirring constantly, until fragrant, about 3-4 minutes.

Add the sliced onion and cook until softened, about 2 minutes.

Add the chicken pieces and cook until no longer pink, about 5 minutes.

Stir in the sliced red and green bell peppers and bamboo shoots (if using).

Pour in the coconut milk and chicken broth. Bring to a simmer.

Add the fish sauce and palm sugar. Adjust seasoning to taste, adding more fish sauce or sugar if needed.

Simmer and Serve

Simmer the curry for 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.

Garnish with fresh basil leaves.