- 1 pound of skinless and boneless chicken breast, cut them into an-inch cubes
- 2 to 4 tablespoons of Thai red curry paste
- 13.5 oz of coconut milk, around 1 can
- ¾ cup of chicken broth
- 5 oz of snow peas, chop them rough
- 2 lemon grass stalks, bruise them
- 1 tablespoon of fresh ginger, peel and grate
- 2 cloves of garlic, mince
- 2 tablespoons of sugar
- 1 tablespoon of olive oil
- 1 tablespoon of fresh cilantro, chop
- Pepper and salt to taste
- 4 leaves of kaffir lime
1Use a Dutch oven. In alternative, you can also use large skillet or wok. Add the olive oil in it and heat over high heat until it is hot. Add the ginger and garlic and stir for around 30 seconds or until they get aromatic. Turn the heat to medium-high.
2Add the chicken to the skillet and cook for around 4 to 5 minutes until the chicken is no longer pink. Add lemon grass, sugar, kaffir lime leaves, snow peas, chicken broth, the curry paste, and coconut milk. Stir until it is well mixed. Bring it to boil while stirring occasionally. Keep simmering until around 10 minutes. This will allow the chicken to really absorb the entire seasoning while the curry should get a little thicken and the taste should get mixed very well.
3Remove the lemon grass and kaffir lime leaves from the skillet. Transfer the chicken curry to a serving pot. Spread the cilantro as garnish if you desire it. Serve over cooked and warm rice. In alternative to rice, you can also boil or steam some peeled potatoes and serve it on a serving platter. Add the curry on top of the potatoes. It won’t change the taste
Thai red curry paste is commonly made of ground peppercorns and coriander, soaked dry chilies, fresh chilies, garlic, shallot, cilantro, lime leaves, galangal, and lemon grass. You can reduce the amount of the paste to be used in the curry. The recommended amount above should give you the heat but it should be stabilized by the coconut milk and sugar. However, if you have sensitive tummy, it is recommended to use 2 tablespoons of the paste. Please consider that the redness of the curry should be affected by the amount of paste you use. So if you use smaller amount of paste, it may not have the same redness as expected.
If you don’t want to remove the kaffir lime leaves and lemon grass, you can leave it in the dish and put it aside of your plate so you don’t eat it. It is too hard to eat anyway. Leaving them in the dish actually strengthens the curry taste yet it depends on your preference.
You can store the remaining kaffir lime leaves for later cooking for 2 weeks at most. If you probably will need to store it longer, make sure to pack the leaves in airtight container or sealed ziploc bag and freeze them. It keeps them fresh until you use them for another recipe.