How to Make the Best Thai Chicken Curry
Start by getting some good quality coconut milk, fresh lemongrass, and Thai red curry paste. Sauté your paste in a bit of oil, add chicken, then mix in the coconut milk and other herbs like kaffir lime leaves and fresh basil. Tweak the spice levels and sweetness to your liking with fish sauce, sugar, and extra chilies. Serve hot over jasmine rice!
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I've found that the key is to marinate your chicken in a bit of lime juice and fish sauce first. It gives it that extra zing. Then, cook the curry paste with garlic and ginger before adding the chicken and coconut milk. Garnish with Thai basil and serve with steamed rice. You'll never look back!
In my experience, a good Thai curry boils down to balance. Make sure you've got a good balance of sweet, salty, sour, and spicy. Taste and adjust as you go. Enjoy!
Honestly, just use a good quality store-bought Thai red curry paste and follow the instructions on the jar. No shame in making it easy!
Use fresh ingredients - none of that pre-made stuff. Fresh lemongrass, lime leaves, and galangal root make a world of difference!
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