Since moving to Thailand, I’ve been consuming TONS of curry. I’ve tried all the variations by now: red, green, yellow with shrimp, crab, and just vegetables. Each time it’s been pretty great, but nothing compares to what I made yesterday during my Smiley Cook cooking lesson!! I’m still thinking about it to this minute as I sit starving, typing away in a cafe… 😍
The class started with a tour through a local market, where we learned about Thai cuisine and bought the necessary ingredients for the 4 dishes we were going to make. After buying all the spices, herbs, and locally grown produce, we were off to the kitchen!
See the mounds of freshly-made curry paste?!
The specific curry dish my boyfriend and I chose to make was red chicken curry (I usually don’t eat chicken, but have been lenient while traveling to experience the culture to the fullest!). What’s great about the following curry recipe though is that it can work with whatever style curry you want regardless of the paste you choose (red, green, or yellow)! You can even customize what vegetables or protein you want in it, but we were told the ingredients we cooked with below were the most traditional for red curry and tasted the best.
The final product was THE BEST MEAL I’ve yet to have in Thailand and the most authentic-tasting curry I’ve ever had in my life. I couldn’t believe I made it myself!! We obviously couldn’t of done it though without Mong, the best Thai cooking instructor! I definitely recommend taking a class with him if you ever visit Koh Samui!
It may not be as pretty as my cover photo, but it’s the best curry you’ll ever put in your mouth!! 😝 I recommend shopping for these ingredients in your nearest Asian grocery store as some may be difficult to find in your ordinary market. Enjoy!!
Serves: 2 Time: 20 minutes
- 2 (4 oz.) chicken breasts; cut into thin slices
- 1 tbsp vegetable oil (never use olive oil in Thai cooking- it changes the flavors too much and has a low burning point!)
- 2 tbsp red curry paste
- 1 cup snake beans; broken into 1 inch pieces
- 1 cup coconut milk
- 1 cup of water
- 10 sweet basil leaves
- 2 kaffir lime leaves
- 1/2 tsp salt
- 1 tsp palm sugar (or brown sugar)
- 1o thin slices of red chili
- 2 tsp of galangal; sliced into thin sticks (see photo above)
- Optional: add any other vegetables you like in your curry!
Directions: Heat the curry paste and oil over medium high heat in a pan. Once hot, add the chicken to the pan and cook on both sides until almost done (white on each side but still pink in the middle). Now turn the stove down to low heat.
Add the coconut milk and cook for 1 minute, then add the water and stir together.
Before adding the kaffir leaves, crush them in your hand (don’t tear) to make them release their scent and flavor, then add it to the pan and stir. Then add the galangal and snake beans (and any other veggies like eggplant, cooked baby corn, mushrooms, etc. ) and cook for 1 minute.
Now add the salt and sugar and stir to incorporate everything together.
Taste the final product and see if it needs any adjustments based on your personal preferences! This is a big part of Thai cooking- balancing the flavors until you’re happy with the final product. For sweeter curry, add more sugar to taste, and for a saltier curry, add more pinches of salt.
Once you are happy with the taste, add the basil to the pan and stir for about 15 seconds (you don’t want it to wilt). Then, take the pan off the heat.
Serve with a side of steamed white or brown rice and enjoy!!
Calories: 447, Total Fat: 26g, Total Carbs: 12g, Fiber: 1g, Sugars: 4g, Protein: 38g
**For all of Smiley Cook’s authentic Thai recipes, visit their website!