Jamie Oliver Thai Red Chicken Curry Recipe

Jamie Oliver’s Thai Red Curry Chicken is a fragrant, spicy, and creamy dish that brings the authentic taste of Thailand to your table. Made with a blend of Thai red curry paste, coconut milk, and tender chicken, this dish is packed with bold flavors and can be easily prepared at home.

Why This Recipe Is a Must-Try

• Rich and Creamy Texture: The coconut milk adds a luscious, velvety consistency.
• Perfect Balance of Spice: The Thai red curry paste provides a bold yet manageable heat.
• Quick and Simple: Ready in under 40 minutes, making it ideal for weeknight meals.
• Nutrient-Packed: Loaded with protein, healthy fats, and aromatic herbs.
• Customizable Ingredients: Easily adaptable for vegetarian or seafood versions.

What is Jamie Oliver’s Thai Red Curry Chicken Recipe?

Jamie Oliver’s Thai Red Curry Chicken is a creamy and mildly spicy dish made with tender chicken pieces cooked in a fragrant Thai red curry sauce, complemented by coconut milk and fresh herbs.

Jamie Oliver Thai Red Curry Chicken Recipe Ingredients

• 2 boneless, skinless chicken breasts (sliced)
• 2 tablespoons vegetable oil
• 1 onion (thinly sliced)
• 2 cloves garlic (minced)
• 1 thumb-sized piece of ginger (grated)
• 2 tablespoons Thai red curry paste
• 400ml coconut milk
• 200ml chicken stock
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• 1 red chili (sliced, optional)
• 100g baby corn (halved)
• Handful of fresh basil or coriander (chopped)
• Salt and pepper (to taste)

Other Recipes

• Jamie Oliver Rolled Carrot Cake
• Jamie Oliver Thai Chicken Soup
• Jamie Oliver Fish and Chips

Step-by-Step Instructions to Prepare Jamie Oliver Thai Red Curry Chicken Recipe

Step 1: Prepare the Base

• Heat vegetable oil in a large pan over medium heat.
• Add sliced onions, garlic, and grated ginger, sautéing until soft and aromatic.
• Stir in Thai red curry paste and cook for another minute to release the flavors.

Step 2: Cook the Chicken

• Add sliced chicken breasts to the pan and stir to coat in the curry paste.
• Cook for 5-7 minutes until the chicken starts to brown.

Step 3: Build the Curry Sauce

• Pour in coconut milk and chicken stock, stirring well to combine.
• Add fish sauce, lime juice, sugar, and chili (if using) for extra flavor depth.

Step 4: Add Vegetables and Simmer

• Stir in sliced bell peppers and baby corn.
• Allow the curry to simmer for 10-15 minutes, letting the flavors develop.
• Adjust seasoning with salt and pepper as needed.

Step 5: Final Touches

• Garnish with fresh basil or coriander before serving.
• Serve hot with steamed rice or noodles.

What to Serve with Jamie Oliver Thai Red Curry Chicken

• Steamed Jasmine Rice: Perfect for soaking up the creamy sauce.
• Thai Coconut Rice: Enhances the coconut flavor in the dish.
• Crispy Roti: A delicious alternative to traditional rice.
• Fresh Thai Salad: A light and refreshing side option.
• Spicy Dipping Sauce: Adds an extra kick for spice lovers.

Expert Tips for Mastering Jamie Oliver Thai Red Curry Chicken

• Use High-Quality Coconut Milk: Full-fat coconut milk creates a richer texture.
• Adjust Spice to Taste: Add more or less red curry paste depending on your heat preference.
• Sauté Curry Paste Properly: Cooking the paste first intensifies the flavor.
• Slice Chicken Evenly: Ensures even cooking and tender pieces.
• Let the Curry Rest: Letting it sit for a few minutes enhances the depth of flavors.

Variations of Jamie Oliver Thai Red Curry Chicken

• Vegetarian Version: Swap chicken for tofu or chickpeas and use vegetable stock.
• Seafood Option: Substitute chicken with prawns or fish for a seafood twist.
• Extra Creamy Texture: Add an extra splash of coconut milk for a thicker sauce.
• More Vegetables: Include zucchini, mushrooms, or snap peas for additional nutrients.
• Nutty Twist: Sprinkle crushed peanuts on top for added crunch.

How to Store Leftovers Jamie Oliver Thai Red Curry Chicken?

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing Option: Freeze in portion-sized containers for up to 2 months.
• Reheat Properly: Stir well when reheating to blend the flavors again.

How to Reheat Jamie Oliver Thai Red Curry Chicken Leftovers?

• Stovetop Method: Heat over low-medium heat until warmed through, stirring occasionally.
• Microwave Approach: Heat in short intervals, stirring in between to prevent separation.
• Avoid Overheating: Keep the heat low to maintain the coconut milk’s consistency.

Nutrition Value (per serving)

• Calories: 350 kcal
• Protein: 32g
• Carbohydrates: 16g
• Fat: 20g
• Fiber: 4g
• Sugar: 6g
• Sodium: 820mg

FAQs

What can I use instead of Thai red curry paste?

If you don’t have Thai red curry paste, you can use a mix of chili powder, garlic, ginger, and a splash of soy sauce as a substitute.

Can I make Jamie Oliver Thai Red Curry Chicken without coconut milk?

Yes, you can replace coconut milk with heavy cream or a combination of milk and cornstarch for a creamy texture.

Is Thai Red Curry Chicken spicy?

The spice level depends on the amount of red curry paste used. Reduce it for a milder taste or add more for extra heat.

Can I prepare Thai Red Curry Chicken ahead of time?

Yes, you can cook it in advance and store it in the fridge for up to 3 days. The flavors will intensify as it sits, making it even tastier when reheated.

Final Words

Jamie Oliver’s Thai Red Curry Chicken is a satisfying dish packed with bold flavors, creamy textures, and just the right amount of spice. This easy-to-make recipe is perfect for both beginners and seasoned cooks looking to enjoy a Thai-inspired meal at home. Try it today and experience the warmth and richness of homemade Thai red curry chicken!

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