Thai Red Curry Chicken and Vegetables Tips

How hot is a Thai red curry?

Thai red curry is a beautiful blend of sweet and spicy, but not overwhelming hot by any means, thanks to the creaminess of the coconut milk. It's made with a paste that consists of red chilies, ginger, lemongrass, garlic, shrimp paste and a variety of other spices. Most Thai curries contain a lot of the same ingredients, but the chilies used in the pastes is what creates their distinct colors and spice level. Red is typically the hottest, green is milder, and yellow is right in between the two.

What's the difference between a Thai red curry and a Thai green curry?

Thai red curry is typically hotter than green and is the most versatile curry. Green curry, like the kind used in our Garbanzo-Vegetable Green Curry recipe, usually contains more fresh ingredients like lime, cilantro and basil, making it a brighter flavor and the green chilies are typically milder.

Can I use curry powder instead of curry paste?

You can use curry powder instead of curry paste, but know they’ll each bring a totally different flavor to the dish. Curry paste will have more spice and overall flavor to it, especially depending on the flavor you have on hand (green, yellow, or red) and is a wet ingredient. Curry powder is much milder and is a dry blend.

Research contributed by Sarah Fischer, Taste Recipes Culinary Assistant

Crock-Pot Chicken Curry Tips

Is this dish spicy?

Slightly! But the heat is most likely from the cayenne, rather than curry powder. You can adjust the cayenne according to your tastes.

Do I have to use chicken breast, or can I use another cut?

If you're burnt out on chicken breast, try using chicken thighs for an extra-juicy version of this Crock-Pot chicken curry.

What can I serve with this curry?

You can serve this chicken curry with rice, homemade naan or a side of Indian Ginger Potatoes. Put a dollop of plain Greek yogurt on top to balance out the heat.

How do I freeze this dish?

Store cooled chicken separately from rice in freezer containers for up to 4 months. To reheat, warm in a skillet over medium heat, adding liquid as necessary.

Can you use curry power instead of red curry paste?

Although they both have the word curry in their name, substituting yellow curry powder for the curry paste would significantly change the way this dish tastes. Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic, ginger and lemongrass. Curry powder, on the other hand, is a blend of Indian spices like turmeric, cumin and coriander. Using it would reduce the dish’s spice level, and it would not have the same flavor profile.

How can you replace fish sauce?

It’s difficult to replace fish sauce, a product made from salted, fermented anchovies. It gives this Thai red curry an umami-forward, slightly funky flavor that’s hard to replicate. You could substitute soy sauce or anchovy paste in a pinch, but the dish won’t taste quite the same.

How long will leftover red curry with chicken last?

Store red chicken curry in an airtight container in the refrigerator. It should last for three to four days.

Can you freeze red curry with chicken?

Freeze red curry with chicken in individual servings in freezer-safe bags. Freeze the bags flat and stack them once the dish is fully frozen. Frozen red chicken curry should last about three months in the freezer before the quality begins to degrade.

— Lindsay Mattison , Taste Recipes Contributing Writer

Pressure-Cooker Chicken Curry Tips

How do you thicken curry in an Instant Pot?

If you like a heartier curry, thicken the juices by simmering for 5-7 minutes on the saute setting after pressure cooking to reduce the liquid. Or, try adding in a mixture of cornstarch and water as a thickening agent.Then, bring the mixture to a boil by using the saute setting. Are you an Instant Pot newbie? Check out this must-have Instant Pot manual for more tips.

Test Kitchen tip

Fire-roasted diced tomatoes aren't essential if you only have plain diced tomatoes on hand, but they add a subtle smokiness to the dish that helps build flavor.

Test Kitchen tips

Consider sprinkling the fudge with toasted coconut before it sets up to add interest and more coconut flavor.

What kind of coconut milk should you use to make coconut curry chicken soup?

You’ll find several varieties of coconut cream and coconut milk at the grocery store. We recommend using full-fat coconut milk that comes in a can. Boxed coconut milk has been watered down to reduce the fat content, and it won’t create the same luscious texture in your soup. In a pinch, you can use light canned coconut milk, but it won’t be as full-flavored. Avoid coconut cream, which is too thick to use for coconut curry chicken soup.

How can you make coconut curry chicken soup your own?

It’s easy to customize Thai chicken recipes like coconut curry chicken soup. Adjust the spice level by using more or less curry paste, or by adding spicy chili peppers. Enhance the other flavors with additions like lemongrass, ginger or lime juice. To add even more color, experiment with adding vegetables such as bell peppers, broccoli, bok choy or mushrooms.

What do you serve with coconut curry chicken soup?

Coconut curry chicken soup is a complete meal on its own, but a refreshing element can be nice, like a green salad or a pickled vegetable salad. To make the meal more filling, try serving it with a side of white rice.

How long will leftover coconut curry chicken soup last?

Leftover coconut curry chicken soup should be stored in an airtight container in the refrigerator for up to 4 days. Reheat the soup in the microwave or over gentle heat in a saucepan on the stovetop.

—Lindsay Mattison, Taste Recipes Contributing Writer

Health Tip: Just one-half cup cooked cauliflower provides nearly half the daily value for vitamin C, not to mention sulfur-containing compounds that may help protect against certain cancers.

Health tip

A simple switch to 90% lean ground beef would save 4g fat per serving; use 95% lean to save 8g per serving.

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.