- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 490 kcal
Quick summary
“Juicy pieces of chicken thigh browned in the pan are cooked in a Thai red curry paste and coconut milk sauce. The fish sauce and lemon balance salty, citrus and spicy notes.”
What you need to know
- Browning the thigh in batches ensures even searing and prevents the meat from releasing water in the pan.
- Fish sauce (nam pla) adds authentic umami depth without leaving a residual fishy taste.
- The gently boiled whole coconut milk incorporates the golden residues from the bottom of the pot.
Ingredients
Main
- g Chicken thigh and drumstick, boneless and skinless
- tablespoon Óleo vegetal (girassol ou canola)
- unit Cebola média
- cloves Large garlic cloves
- Fresh ginger, grated
- tablespoons Thai red curry paste (good quality)
- ml Full-fat coconut milk (can)
- ml Chicken broth or water
- unit Small red bell pepper
- tablespoon Fish sauce (nam pla)
- teaspoon Brown sugar (or palm sugar)
- unit Tahiti lime juice
- Salt and black pepper
- Cooked jasmine rice
- Fresh cilantro leaves, chopped
- Fresh chili slices (optional)
Instructions
Principal
- Season the chicken cubes with salt and black pepper. The professional technique is to sear the chicken in stages so as not to overcrowd the pan, ensuring a beautiful golden crust and internal juiciness.
- In a large pan or wok over medium-high heat, add the vegetable oil. Brown the chicken in portions, remove and set aside. The most common mistake is cooking all the chicken at once, which can make it rubbery.
- In the same pan, add the chopped onion and sauté until translucent, about 3-5 minutes. Then, incorporate the crushed garlic and grated ginger, cooking for another 1 minute until fragrant.
- Add the red curry paste to the pan and stir vigorously for about 1 minute. This step, known as "blooming" the paste, releases its aromatic oils and intensifies the final flavor of the dish.
- Pour the coconut milk and chicken broth (or water) into the pot. Mix well, scraping the bottom to release any golden bits. Add the brown sugar, fish sauce, and red bell pepper.
- Turn off the heat and add the Tahiti lemon juice. Taste and adjust the salt and pepper if necessary. The secret to this recipe is balancing the flavor with a touch of lemon acidity.
- Serve the Golden Coconut Chicken Curry hot, accompanied by cooked jasmine rice and generously sprinkled with fresh chopped cilantro. Fresh pepper slices are optional for those who appreciate an extra touch of heat.
Chef's tips
- Let the chicken create a golden crust before turning to concentrate flavor at the base of the wok pan.
- Stir the curry paste in the hot fat for 1 minute until a fragrant and vibrant aroma rises.
- Finish with chopped fresh cilantro and lime juice right after turning off the heat for freshness.
Variations
- Add thin slices of canned bamboo shoots to give typical Thai crunchiness.
- Incorporate fresh pineapple cubes in the last 5 minutes of cooking for a sweet tropical touch.
- Add snow peas or snap peas cut into medium pieces for more vegetable freshness.
Substitutions
- Boneless chicken thigh and drumstick can be replaced by chicken breast cut into large cubes.
- Fish sauce (nam pla) can be swapped for light soy sauce (shoyu) in equal amount.
- Palm sugar or brown sugar can be replaced by crystal or demerara sugar in the same measure.
How to store
Guarde em pote hermético na geladeira por até 3 dias. Ao reaquecer na panela em fogo médio-baixo, mexa suavemente e adicione 2 colheres de caldo de galinha ou água se o creme estiver espesso.
Can it be frozen?
Freeze in a sealed package for up to 2 months. Chicken thigh maintains great texture after thawing; heat directly in a covered pot over low heat until bubbling completely.
What to serve with
Serve over a generous portion of steamed jasmine rice, fresh chili slices, and cilantro leaves.
Frequently asked questions
Why is chicken thigh more recommended than breast for this curry?
Chicken thigh meat contains a higher content of collagen and intramuscular fat, supporting slow cooking in boiling broth without drying out or shredding, ensuring a soft and succulent texture.
How to prevent coconut milk from separating into oil and solids?
Use canned full-fat coconut milk and keep cooking over low heat with small boiling bubbles, avoiding violent boiling with the pot hermetically sealed for a prolonged time.
What is the role of traditional fish sauce in Thai cuisine?
Fish sauce (nam pla) provides salt and natural glutamate compounds (umami). It does not leave a strong fish flavor in the finished dish, functioning as the essential salty seasoning of the recipe.
Can I reduce the heat of the red curry paste?
Yes. Reduce the paste to 1 level tablespoon and slightly increase the amount of coconut milk and broth. An extra pinch of brown sugar also balances the heat of the pepper.
