RED CHICKEN CURRY
Red chicken curry is a very tasty stew, I prepare it over low heat and it is part of my list of spoon recipes, those that are essential when it’s cold and that I never tire of.
I make this red chicken and vegetable curry with Thai red curry paste, it is a very spicy paste based on red chilies and spices.
Adjusting the ideal amount for you will make your curry perfect, when there is a spicy component, it never rains to everyone’s liking, so it is best to keep trying until you find the desired level.
Are you looking for an easy and tasty recipe for a dinner at home? Try this red chicken curry with vegetables.
This dish is a perfect blend of flavors and textures, and is ideal for those who love spicy food.
It’s a fun way to prepare chicken and vegetables in a different way.
To make this red chicken curry with vegetables, you will need diced chicken, fresh vegetables (carrots, red pepper, and green beans), onion, garlic, red curry paste, coconut milk, olive oil, salt, and pepper to taste.
First, heat the oil in a pot and sauté the chicken. It doesn’t need to be fully cooked, just browned. I like to remove it from the pot and set it aside to continue with the rest of the recipe.
Now sauté the onion and garlic (optional) until soft, Next, add the carrots cut into sticks and then the red pepper into strips.
Finally, add the fine green beans, sauté with the rest, but not for long, as they should remain crispy. Set aside.
Then, add a little more oil and a teaspoon of red curry paste, the amount is up to you; if you like it quite spicy, you should add two.
Next, add the coconut milk and vegetable broth, mix well, and bring to room temperature.
Add the chicken and vegetables and cook over medium heat until the chicken is tender and the vegetables are soft, about 15 minutes. Taste and finish with salt and pepper to taste and serve hot.
I always like to add a little crunch, in this case, sesame seeds and roasted peanuts.
You can eat it as is or accompany it with quinoa, rice, etc.
This red chicken curry with vegetables is a perfect option for a dinner at home, especially on cold days.
With its combination of spices and vegetables, it is a complete and satisfying dish, comfort food in every sense of the word.
Red chicken curry is a stew, learn how to make this technique correctly.
But the first thing I wrote in this post is a statement that is well worth explaining, and it is the following: “Red chicken curry is a stew”
I feel like explaining to you what a stew is and what characteristics a recipe should have to be a stew.
A stew is the cooking in a semi-fatty medium of one or more foods, it consists of cooking the food in a sauce, after sautéing.
As you can see, this recipe is a typical stew, you start by sautéing the meat and then the vegetables, which creates flavor from the first minute.
The reason why sautéing is so important is that with this step we get the Maillard reactions to occur, they are chemical reactions that occur between the amino acids of a food and the sugars, when they are subjected to high temperatures.
This is exactly what happens when we sauté meat, but it also happens when we sauté vegetables or when we toast bread.
The result of the Maillard reactions It is that golden color that food acquires and that special flavor, which is why it is usually the first step in a good stew, because it is essential for it to be rich and tasty.
Note that these reactions, when they occur excessively, can also have negative effects due to the formation of toxic substances, such as acrylamide.
That is why it is not advisable to consume overly toasted bread, socarrat rice, or well-cooked grilled meat.
Nutritional characteristics of this dish:
- Lactose-free
- Gluten-free
- Vegan recipe
- Lauric acid, a saturated fatty acid present in coconut.
- Capsaicin (red chilies in curry red).
Key points of this recipe:
- The sofrito.
- Brown the meat well. (Maillard reactions).
- Short cooking of the vegetables.
- Use good quality red curry paste.
- Slow cooking. (Removes water and concentrates the flavors).
If you want to see how to prepare this dish, watch this video:
And here is the description of the recipe with all the details, I hope you like it. 😉
CURRY ROJO DE POLLO
Equipment
- olla cocotte
Ingredients
- 600 g pechuga de pollo sin hueso 2 unidades
- 50 g cebolleta 1 unidad
- 75 g zanahorias medianas 2 unidades
- 100 g judías verdes finas
- 50 g pimiento rojo 1/2 unidad si es grande
- 100 ml leche de coco
- 200 ml caldo de verduras
- 2 cda aceite de oliva virgen extra o aceite de coco
- 1 cdita pasta de curry rojo si te gusta más picante, añade 2 cdita
- 1 pizca semillas de sésamo tostado
- 12 cacahuetes tostados
- 1 pizca sal marina
Instructions
- Sofreír el pollo cortado en dados, añadirle sal y reservar. Se puede usar AOVE o aceite coco. Ten en cuenta que es importante dorarlo, para que tenga sabor.
- Cortar la cebolla, la zanahoria y el pimiento rojo en juliana, sazonar y saltear todo con AOVE.A continuación saltear las judías verdes con el resto de verduras ya pochadas, solo 2 minutos, tienen que quedar crujientes. Reservar.
- En la misma olla añadir AOVE y una cdita de pasta de curry rojo,sofreír unos segundos y añadir la leche de coco y el caldo de verduras. Dejar hervir a fuego medio-bajo unos 3-5 minutos.
- Añadir el pollo y las verduras que tenemos reservadas. Cocinar a fuego lento durante 5 minutos más. Probar el punto de sal y rectificar.
- Servir en un bol o plato hondo y decorar con las semillas y los cacahuetes tostados.
COMFORT FOOD, COMIDA REAL, CURRY, GUISO, POLLO