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Thai Chicken Red Curry

   

Chicken Curry with Potatoes
Curry Chicken with Potatoes

I just came back from Bangkok with some delicious Thai red curry paste, and I just couldn’t wait to put them to good use. A packet of curry sauce is instant gratification to me, saving time and effort to make the curry paste from scratch. To save time further, I asked the market uncle to cut the chicken for me and divide them into two bags. I freeze each bag of chicken (up to a week) and whenever I need to use (for cooking dishes like this or chicken herbal soup), I just have to thaw the chicken, wash, and it’s good for cooking.

Chicken Curry with Potatoes

This is an easy, cheap and satisfying dish to make. It takes about 30 minutes from preparation to end (and you can cook the rice in the meantime). The cost? Only about S$5 and the quantity is enough to feed 2-3 persons. With the rising food prices, it’s definitely much, much cheaper to eat at home, not to mention the satisfaction and joy one gets from cooking … won’t you agree? ;)

Ingredients
(Serves 2-3)

- 1/2 chicken (chopped to small pieces, or you can also use drumsticks and thigh meat)
- 1 packet (50g) Thai red curry paste (I used R.S.T brand bought in Bangkok)
- 200ml coconut milk
- 400ml water or chicken stock
- 100g long beans/french beans (ends trimmed & discarded, cut to 5cm  length)
- 2 to 3 russet potatoes, peeled and quartered
- 1 stalk of curry leaf
- 1 stalk of thai basil
- 1 tsp of chilli powder (for extra heat), to taste (optional)
- Thai fish sauce, to taste

Directions

1. In a wok or saucepan, stir fry the curry paste until fragrant.
2. Add the water (or stock) and bring to a boil. Add chicken and simmer for about 10 minutes.
3. Add potatoes and simmer for another 10 minutes, or until the potatoes and chicken are cooked.
4. Reduce heat and gently stir in the coconut milk, until the curry is warmed through.
5. Add long beans and cooked for another 3-5 minutes. Season the curry with fish sauce and adjust the heat of the curry with chilli powder. Serve with white rice or baguette.

Cooking Note
1. Depending on the paste you used, you can adjust the taste accordingly by adding curry leaf, thai basil, lemongrass, cut chilli, chilli powder, fish sauce etc

I’m submitting this dish to Art You Eat #5 – Autumn Edition.

                                           

Leave a Comment





31 Responses to “Thai Chicken Red Curry”

  1. noble pig — October 9, 2008 @ 12:01 pm

    Sounds so good and hearty…yum.

    Reply

  2. Dee — October 9, 2008 @ 3:11 pm

    Nothing beats a good curry, and yours looks amazing. Would you believe I didn’t buy any curry paste when I was there – duh!

    How large is this amazing garden of yours with the eggplants and peppers and curry leaves? *jealous*

    Reply

  3. beachloverkitchen — October 9, 2008 @ 3:31 pm

    I don’t have the chance to use red curry from thai’s to cook yet!.I still have the paste in my pantry!..Yes,it’s cheaper to cook at home now,save $$ and taste better!!..Now u make me wanna to cook red curry!

    Reply

  4. wiffy — October 9, 2008 @ 8:49 pm

    rita, wow you’re a pro cook… can make your own curry paste! *salutes* hehe

    didally, me too … I used coconut cream instead of milk the first time round too =x

    tigerfish, opps me sound “auntie” ;p I go market once a week to buy chicken, fresh yth & roast meat … ‘chop chop’ buy and go =D

    Joyce, after watching the mtv you sent me last night, the silly tune keeps playing in my mind … “Hurry Hurry Hurry, Buy my rice and curry” … so cute and so annoying at the same time =P

    Fearless K, me too … I try to stock up my fridge so that I don’t have to go out too =x

    LCOM, can … curry is simple … in return you bake something for me, haha =x

    peter, the European version sounds as nice and hearty too ;D

    Precious Pea, hi5! only fellow foodie cooks can appreciate and understand ^o^

    Tastes of Home, thank you girl! =)

    Lydia, I just have the feeling that you will use the hottest chilli powder in your pantry if you’re making this ;p

    noblepig, thank you ^^

    Dee, I know it’s quite challenging to buy stuff from Chatuchuk Market, especially since it’s so hot and you have to look after your kids too. My so call ‘garden’ is just a few potted plants along the corridor ;p

    beachlover, you know you want to use the red curry paste in your pantry ;p remember to take photo ;D

    Reply

  5. lisa — October 9, 2008 @ 10:47 pm

    This is exactly what I want for lunch! I only wish I had planted Thai basil this year–I will next summer for sure.

    Reply

  6. Marysol — October 10, 2008 @ 1:48 am

    You culinary temptress!
    You know, up until a few years ago, I wouldn’t go near anything curry. Nowadays, I can’t get enough of the stuff, I put it in everything. I’ve even put it in my oatmeal, but don’t tell anyone I said that.

    Reply

  7. nina — October 10, 2008 @ 11:19 am

    It is all about not-giving-up!!!! Your curry looks so tempting and delicious.

    Reply

  8. Holly — October 10, 2008 @ 11:23 am

    Thanks so much for entering the event! This looks really really delicious and perfect for Autumn!

    Reply

  9. Ning — October 10, 2008 @ 12:19 pm

    You know, I am going to cook this dish this week, as I have lots of Thai basil growing… I better go buy the green beans. Your dish looks better with green beans… :up:

    Reply

  10. vkeong — October 10, 2008 @ 9:54 pm

    my favorite Sunday lunch, to be eaten with roti canai :)

    Reply

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