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, the kind that are essential when it's cold and that I never get tired of.
I make this red chicken and vegetable curry with Thai red curry paste, it is a very spicy paste made from 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 try until you find the desired level.
Are you looking for an easy and tasty recipe for dinner at home? Try this red chicken curry with vegetables.
This dish is a perfect mix 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 bell 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 is not necessary to cook it completely, you just have to brown it, I like to take it out of the pot and reserve it to continue with the rest of the recipe.
Now onion and garlic (optional) until soft, then carrots cut into sticks and then red pepper strips.
Finally, the fine green beans, sauté with the rest, but for a very short time, the interesting thing is that in the end they are crunchy. Reserve.
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 it should be two.
Immediately the coconut milk and the vegetable broth, mix well, let it come to temperature.
Add chicken and vegetables and cook over medium heat until chicken is tender and vegetables are soft, about 15 minutes. Taste and finish with salt and pepper to taste and serve hot.
I always like to add a touch of crunch, in this case sesame seeds and roasted peanuts.
You can take 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, c With all the letters.
Chicken red curry is a stew, learn how to do this technique correctly.
But the first thing I have written in this post is a statement that deserves to be explained, and it is the following: "Red chicken curry is a stew"
I want to explain to you what a stew is and what characteristics a recipe must have to be a stew.
A stew is the cooking in a semi-fat 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, it begins by sautéing the meat and then the vegetables, which creates flavor from minute 1.
The reason why it is so important to fry 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 fry meat, but it also happens when we sauté vegetables or toast bread.
The result of the Maillard reactions 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 in excess, can also have negative effects, due to the formation of toxic substances, such as acrylamide.
That is why it is not advisable to consume bread that is too toasted, the socarrat of rice or well-done grilled meat.
Nutritional characteristics of this dish:
- Without lactose
- Gluten-free
- vegan recipe
- Lauric acid, a saturated fatty acid present in coconut.
- Capsaicin (red chillies in red curry).
Key points of this recipe:
- The stir-fry
- Brown the meat well. (Maillard reactions).
- Short cooking of vegetables.
- Use good quality red curry paste.
- Cooking over low heat. (Eliminates water and concentrates flavors.)
If you want to see how this dish is prepared, watch this video:
And here is the description of the recipe with all the details, I hope you like it. 😉
RED CHICKEN CURRY
equipment
- pot cocotte
Ingredients
- 600 g boneless chicken breast 2 units
- 50 g chive 1 unit
- 75 g medium carrots 2 units
- 100 g fine green beans
- 50 g Red pepper 1/2 unit if it is large
- 100 ml coconut milk
- 200 ml Vegetable broth
- 2 tbsp extra virgin olive oil or coconut oil
- 1 cdita curry paste rojo if you like it spicier, add 2 tsp
- 1 pinch roasted sesame seeds
- 12 roasted peanuts
- 1 pinch sea salt
Elaboration step by step
- Sauté the diced chicken, add salt and set aside. EVOO or coconut oil can be used. Keep in mind that it is important to brown it, so that it has flavor.
- Cut the onion, carrot and red pepper into julienne strips, season and sauté everything with EVOO. Next, sauté the green beans with the rest of the already poached vegetables, just 2 minutes, they have to be crunchy. Reserve.
- In the same pot add EVOO and a teaspoon of red curry paste, fry for a few seconds and add the coconut milk and vegetable broth. Let simmer over medium-low heat for 3-5 minutes.
- Add the chicken and vegetables that we have reserved. Cook over low heat for 5 more minutes. Try the point of salt and rectify.
- Serve in a deep bowl or plate and decorate with the seeds and toasted peanuts.