The Thai Chicken and Vegetable Curry boasts a rich and flavorful profile with a perfect balance of savory, spicy, and creamy notes. The red curry paste contributes a depth of spiciness, while the coconut milk adds a luxurious creaminess that helps mellow the heat. The combination of fresh ginger and garlic provides a robust aromatic base, enhancing the overall complexity of the dish.
The chicken, having absorbed the flavors of the curry paste and aromatic ingredients, becomes tender and succulent. The vegetables, such as broccoli, mushrooms, and zucchini, add a delightful textural contrast and absorb the delicious curry sauce.
The lemongrass imparts a citrusy and slightly tangy undertone, contributing a refreshing element to the dish. Depending on personal preference, the optional baby bok choy and enoki mushrooms can introduce additional textures and subtle flavors, enhancing the overall dining experience.
The taste is a harmonious blend of umami, spice, and creaminess, making it a satisfying and comforting dish. The dish is often served over rice or noodles, allowing you to enjoy the aromatic curry sauce with every bite.
- 1.5 lbs (about 700g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon fresh ginger, minced
- 3 tablespoons red curry paste
- 2 cups (480ml) chicken broth
- 5 cloves garlic, minced
- 1 can (14 oz/400ml) coconut milk
- 1 cup (240ml) water or additional chicken broth
- 1 cup broccoli florets
- 1 cup sliced mushrooms (champignon)
- 1 medium zucchini, sliced
- 2 stalks lemongrass, bruised and tied in a knot
- Salt to taste
- Optional: baby bok choy and enoki mushrooms
In a large pot or wok, heat some oil over medium-high heat. Add 1 tablespoon of minced fresh ginger and sauté for 1-2 minutes until fragrant. Introduce 1.5 lbs of bite-sized chicken pieces to the pot and cook until browned on all sides.
Stir in 3 tablespoons of red curry paste and cook for an additional 1-2 minutes. Pour in 2 cups of chicken broth and add 5 cloves of minced garlic. Allow the mixture to come to a gentle boil, then reduce the heat to medium-low and simmer for 15-20 minutes to let the flavors meld.
Next, add 1 can (14 oz) of coconut milk and an additional cup of water or chicken broth. Stir well. Incorporate 1 cup each of broccoli florets, sliced mushrooms (champignon), and sliced zucchini into the pot. Continue simmering until the vegetables are tender, about 10-15 minutes.
Place 2 bruised and knotted lemongrass stalks in the pot to infuse their flavor, remembering to remove them before serving. If desired, add baby bok choy and enoki mushrooms in the last 5 minutes of cooking.
Season the curry with salt to taste. Optionally, garnish with fresh cilantro and serve the Thai Chicken and Vegetable Curry over steamed rice or noodles.
Nutritional Information (per serving, assuming 4 servings): Approximately 450 kcal. Keep in mind that these values are approximate and may vary based on specific ingredients and portion sizes. Enjoy your delicious Thai curry!
Optional: Garnish with fresh cilantro and lime wedges.
Nutritional Information (per serving, assuming 4 servings):
- Calories: Approximately 450 kcal
Please note that these nutritional values are approximate and can vary based on specific ingredients and portion sizes.
