Red Thai Curry with Chicken
Introduction
Red Thai Curry with Chicken and Kabocha Squash is a dish bursting with bold, fragrant flavors while delivering comfort in every spoonful. This recipe is a delightful combination of tender chicken, sweet kabocha squash, and a luscious Thai-inspired curry sauce. Its warming spices and creamy coconut milk base make it a go-to dish, perfect for family dinners or special gatherings. Whether you’re a seasoned cook or new to making Thai cuisine at home, this recipe strikes the perfect balance between simplicity and depth of flavor.
Detailed Ingredients with Measures
• Chicken breast or thighs, thinly sliced
• Kabocha squash, peeled and cut into bite-sized cubes
• Red Thai curry paste
• Coconut milk
• Garlic cloves, minced
• Onion, thinly sliced
• Fish sauce
• Brown sugar
• Chicken stock
• Vegetable oil or cooking oil
• Optional: Fresh Thai basil, lime wedges, and red chili for garnish
Prep Time
The preparation for this recipe is straightforward and manageable, encouraging a seamless cooking experience. Plan for about 15 minutes of prep time, allowing you to chop vegetables, slice the chicken, and gather the necessary ingredients in advance.
Cook Time, Total Time, Yield
The cooking process is fairly quick, taking approximately 30 minutes. This makes the total time to bring the dish together just 45 minutes, ensuring dinner is served in under an hour. The recipe yields about 4 servings, making it ideal for a small family or meal prep for the week.
This Red Thai Curry with Chicken and Kabocha Squash offers a delightful fusion of sweet, savory, and mildly spicy flavors, creating a meal that’s both easy to prepare and deeply satisfying. It’s a versatile dish that can be paired with jasmine rice or rice noodles, making it a wonderful addition to any meal plan.
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Detailed Directions and Instructions
Step 1: Prepare the Kabocha Squash
1. Cut the kabocha squash in half and scoop out the seeds.
2. Peel the skin if desired, but leaving it on is optional as it softens when cooked.
3. Cut the squash into bite-size cubes and set aside.
Step 2: Marinate the Chicken
1. Slice the chicken breast (or thighs) into thin, bite-size pieces.
2. Season the chicken with a pinch of salt and set it aside to marinate lightly while preparing other ingredients.
Step 3: Heat the Pan and Stir-Fry Aromatics
1. Heat a large pan or wok over medium heat.
2. Add a drizzle of oil, and once hot, add minced garlic, shallots, and ginger.
3. Stir-fry the aromatics for about 1–2 minutes until fragrant.
Step 4: Cook the Curry Paste
1. Add the red curry paste to the pan with the aromatics.
2. Fry the curry paste for about 2–3 minutes to enhance its flavor.
Step 5: Incorporate Coconut Milk
1. Pour in the coconut milk gradually, stirring to mix evenly with the curry paste.
2. Allow the mixture to simmer gently for 2–3 minutes.
Step 6: Add the Chicken
1. Add the marinated chicken pieces to the pan.
2. Stir and cook the chicken in the curry sauce until it is no longer pink, about 5–7 minutes.
Step 7: Add the Kabocha Squash
1. Once the chicken is mostly cooked, gently add the kabocha squash cubes to the pan.
2. Mix well to coat the squash with the curry sauce.
Step 8: Simmer Until Tender
1. Reduce the heat to medium-low and cover the pan.
2. Let the curry simmer for 15–20 minutes or until the kabocha squash becomes tender. Stir occasionally to prevent sticking.
Step 9: Adjust Seasoning
1. Taste the curry and adjust the seasoning by adding fish sauce, salt, or a pinch of sugar, based on your preference.
Step 10: Garnish and Serve
1. Once done, remove from heat and garnish the curry with freshly chopped Thai basil leaves.
2. Serve hot with steamed jasmine rice or your choice of grain.
Notes
Note 1: On Peeling the Kabocha Squash
It is not necessary to peel the skin of the kabocha squash as it softens during cooking, but peeling is optional based on your personal texture preference.
Note 2: Substitute for Kabocha Squash
If kabocha squash is unavailable, you can substitute with butternut squash or sweet potatoes, adjusting cooking time as needed.
Note 3: Customizing Spice Level
Adjust the amount of red curry paste to customize the spiciness of the dish. Start with less if you’re unsure and gradually add more.
Note 4: Protein Alternatives
You can substitute the chicken with shrimp, tofu, or other proteins as desired to suit dietary preferences.
Note 5: Storage Tips
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of coconut milk or water if it thickens too much.
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Cook techniques
Cutting the Kabocha Squash
To cut the kabocha squash, first slice it in half with a sharp knife. Scoop out the seeds using a spoon, and then carefully peel the tough skin with a peeler or knife. Chop the squash into bite-sized pieces for the curry.
Cooking the Chicken
Ensure that the chicken is cut into thin slices or bite-sized pieces for even cooking. Cook the chicken over medium heat until it is just done, ensuring it remains tender.
Simmering the Curry
After combining the curry paste, coconut milk, and other liquids, let the curry simmer on low heat to infuse the flavors and thicken the sauce.
Blending the Flavors
Add the vegetables and chicken gradually to the curry base, letting the flavors meld together. Stir occasionally to ensure even cooking and flavor incorporation.
Serving Suggestions
Serve the curry while hot over steamed jasmine rice or rice noodles for a hearty meal.
FAQ
Can I use a different type of squash?
Yes, you can substitute the kabocha squash with other types of squash like butternut or acorn squash depending on what’s available.
What can I use if I don’t have red curry paste?
If you don’t have red curry paste, you can try using a different curry paste, like yellow or green curry paste, though it will alter the flavor profile.
Is this dish spicy?
The level of spice depends on the red curry paste you use. You can adjust the spiciness by adding more paste for heat or toning it down with additional coconut milk.
Can this recipe be made vegetarian?
Yes, you can make it vegetarian by omitting the chicken and replacing it with tofu or more vegetables like bell peppers, carrots, or sweet potatoes.
How long does this curry keep in the fridge?
The curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.
Do I need to peel the kabocha squash?
Peeling the kabocha squash is optional since the skin becomes tender when cooked. However, if you prefer a smoother texture, you can peel it before cooking.
Conclusion
The Red Thai Curry with Chicken and Kabocha Squash is a mouthwatering dish that combines the bold flavors of Thai cuisine with comforting, wholesome ingredients. The creamy coconut milk, spiced red curry paste, tender chicken, and sweet kabocha squash create a harmonious and satisfying meal that is perfect for any occasion. This recipe is not only simple to prepare but also adaptable for various preferences, making it a versatile choice for your weekly menu. A perfect dish to share with family and friends to enjoy a vibrant and flavorful dining experience!
More recipes suggestions and combination
Green Thai Curry with Tofu
For a vegetarian option, try Green Thai Curry with tofu. Swap out the chicken and kabocha squash for tofu and your favorite vegetables, and use green curry paste for a different flavor profile.
Massaman Curry with Sweet Potatoes
Experiment with sweet potatoes and hearty massaman curry paste for a milder yet complex and aromatic meal. Add your favorite protein like chicken or beef to complete the dish.
Panang Curry with Shrimp
Elevate your curry game with Panang curry and shrimp. The rich, peanut-based Panang curry pairs beautifully with the sweetness of shrimp for a spectacularly vibrant meal.
Khao Soi Thai Noodle Soup
Transform your Thai curry craving into a noodle soup with Khao Soi. Combine red curry paste with coconut milk and serve it over egg noodles topped with crunchy fried noodles for texture.
Stir-Fried Vegetables in Red Curry Sauce
For a light and healthy dish, stir-fry your choice of vegetables and coat them in the same delicious red curry sauce for a quick and satisfying vegetarian option.
