Craving a fiery and flavorful culinary adventure? Look no further than this Spicy Chicken Curry recipe, a vibrant dish bursting with aromatic spices and tender chicken. This recipe isn't just about heat; it's a harmonious blend of sweet, savory, and spicy notes that will tantalize your taste buds. Imagine succulent chicken pieces simmered in a rich, red curry sauce, infused with the fragrant warmth of ginger, garlic, and chilies, balanced by the delightful crunch of pickled bamboo shoots. This isn't your average takeout curry; it's a homemade masterpiece that will impress your family and friends.
The unique addition of pickled bamboo shoots adds a delightful textural contrast and a refreshing tang that perfectly complements the fiery curry. Ready to embark on this culinary journey and create your own unforgettable Spicy Chicken Curry? Let's dive into the step-by-step instructions and transform your kitchen into a fragrant oasis of deliciousness.
Tools Needed
- Pan
Ingredients
- Southern red curry paste
- Shrimp paste
- Pickled bamboo shoots
- Kaffir lime leaves
- Coconut milk
- Chicken meat (hip and leg parts)
- Red chili
- Basil
- Coconut sugar
- Fish sauce
- Water
Step-by-Step Instructions
Step 1. Sauté Aromatics and Chicken
- Put the pan on medium heat. Don't use high heat. Use medium heat, leaning towards low.
- Add coconut milk and stir-fry. Add the coconut milk. Add coconut milk and then add red curry paste, shrimp paste.
- Cut the curry paste and shrimp paste. Let it dissolve into the coconut cream. Use a spatula to slowly press and mash it until it dissolves. Then slowly add another portion of the coconut cream and stir to mix.
- Stir-fry the coconut milk until it separates and becomes fragrant. When the curry paste is fragrant, add the chicken. Cut it up and stir-fried it together. Stir-fry until our chicken is cooked.
Step 2. Incorporate Coconut Milk and Bamboo Shoots
- Add more coconut milk. Stir fry everything together as usual. Add the remaining coconut milk and then stir-fry until well blended.
- Add pickled bamboo shoots (washed and squeezed). Season with coconut sugar and fish sauce (carefully, as the curry and bamboo shoots are already salty). Add a little bit of water to adjust the thickness.
Step 3. Season and Finish
- Add kaffir lime leaves as desired, followed by red chili and basil leaves. Turn up the heat a bit when adding basil leaves.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Use chicken thighs or hips. Other parts like chicken breast or minced chicken wings can also be used.
- You can use other types of meat instead of chicken, such as pork or beef.
- Be careful with the saltiness because of the chili, the curry, and the pickled bamboo shoots.
- This dish is best eaten with hot rice. It can also be enjoyed with rice noodles.
Nutrition
- Calories: approximately 450-550
- Fat: 30-40g
- Carbs: 20-30g
- Protein: 35-45g
FAQs
1. Can I substitute the chicken with other protein?
Absolutely! Tofu, beef, pork, or shrimp work well. Adjust cooking time as needed.
2. Where can I find pickled bamboo shoots?
Most Asian grocery stores carry them, often near the canned goods or pickled vegetables. Some larger supermarkets may also stock them.
3. How can I adjust the spice level?
Control the heat by adjusting the amount of chili peppers or using a milder chili variety. You can also add a touch of coconut milk to mellow the spiciness.
This Spicy Chicken Curry with Pickled Bamboo Shoots is a delicious and satisfying meal that's perfect for a weeknight dinner or a special occasion. The unique combination of flavors and textures will leave you wanting more, and the recipe is easily adaptable to your spice preferences. Enjoy the delicious results of your culinary adventure!