Thai Red Curry Chicken and Vegetables and a hack

Thai Red Chicken CurryThe base of a Thai curry is something good to have on hand. We tend to lean towards a Thai Red Curry more often than not. Last night, I made this easy and whole some Thai Red Curry Chicken with loads of vegetables. My secret hack – A package of pre-cut stir fry vegetables. I had my own homemade Thai Red Curry paste, I have also tried this to good measure with this commercial brand. This rest of the curry sort of cooks itself. I made this in the instant pot, doing this on the stove top is just as simple. You just need to be around a little bit more.  With the veggies added in, you get a wholesome one-pot meal, perfect with steamed rice. Actually, great on its own too! Really a matter of preference.

My Thai Red Chicken Curry Story

My pre-cut stir fry mix is more than just a time saving hack. A mixture like this offers a good mixture of vegetables that are sometimes not that easy to gather in small amounts. Thai Red Curry Chicken can very easily be converted into a good vegetarian option by adding tofu, and just adjusting the cooking time accordingly. I am working with a lot of Asian flavors for some diversity in the kitchen, but naturally not straying too far from the spice pantry that I already have. The advantage of knowing your flavors is being able to make some good substitutions. Once done with my book, I am also trying to actually cook down some of the excess items that are overcrowding my shelves.

Thai Red Chicken Curry

August is a strange time, a restless time of sorts. I am bracing for another school year. This was an uneventful and quiet summer. Not the best, but then again not the worst. As the French would say Comme Ci Comme Ca.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for pre-order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Thai Red Curry Chicken (Instant Pot or Stovetop)

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 6

A gorgeous easy to make Thai Red Curry Chicken brimming with vegetables done in the instant pot.

Ingredients

  • 2 tablespoons oil
  • 1 teaspoon minced garlic
  • 1 tablespoon minced ginger
  • 3 shallots quartered
  • 1 and 1/2 pounds boneless skinless chicken thighs, cut into smaller pieces
  • 1/3 cup (about 4 tablespoons) Red Curry Paste homemade or storebought
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 and 1/2 cups chopped assorted vegetables (I used a pre-cut stir fry mixture)
  • 1/2 cup chopped Sweet or Thai Basil

Instructions

  1. Turn the instant pot onto saute mode. Add in the oil and add the garlic, ginger and shallots and cook for 2 minutes.
  2. Turn off the instant pot. Add in the chicken and the red curry paste and stir to coat with the red curry paste. Add the coconut milk and water and mix well to de-glaze. Cover and cook for 4 minutes on manual pressure cook.
  3. Do a quick release. Stir well. Add in the vegetables. Turn back on saute mode and cook for another 2 minutes.
  4. Stir in the basil and serve with steamed white rice.
  5. Stove Instructions
  6. Cook on a heavy bottomed pan. After sauteing the ginger, garlic and shallots add the chicken with the coconut milk and water. Cover and simmer for 15 to 20 minutes. Add in the vegetables and cook for 2 more minutes. Finish with adding the basil.

Notes

This can be made completely vegetarian by adding tofu instead of chicken

https://spicechronicles.com/thai-red-curry-chicken-and-a-hack/

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