Chicken Thai Red curry

[Captain Caveman]

This is what I tried tonight -

1 Chicken breast cut into pieces
4 garlic cloves (use 2 if you're not a garlic freak)
4 tbsp veg oil
1 1/4 cup Coconut milk
4 floz chicken bullion
2 tbsp fish sauce
2 tbsp Blue Dragon red Thai curry paste

What happened?

Although it turned out nice, the sauce turned out very thin. It was quite salty as probably from the fish sauce.

Conclusion - probably dissolve the bullion in the coconut milk, might use 3 tbsp of Red Thai curry paste, and simmer it down before adding the chicken. Also, marinate the chicken in some red paste and coconut milk, the chicken turned out quite bland

Thoughts?

 

[Meathead]

This is what I tried tonight -

1 Chicken breast cut into pieces
4 garlic gloves (use 2 if you're not a garlic freak)
4 tbsp veg oil
1 1/4 cup Coconut milk
4 floz chicken bullion
2 tbsp fish sauce
2 tbsp Blue Dragon red Thai curry paste

What happened?

Although it turned out nice, the sauce turned out very thin. It was quite salty as probably from the fish sauce.

Conclusion - probably dissolve the bullion in the coconut milk, might use 3 tbsp of Red Thai curry paste, and simmer it down before adding the chicken. Also, marinate the chicken in some red paste and coconut milk, the chicken turned out quite bland

Thoughts?

Maybe you shouldn't have used gloves.

 

[mudwhistle]

This is what I tried tonight -

1 Chicken breast cut into pieces
4 garlic cloves (use 2 if you're not a garlic freak)
4 tbsp veg oil
1 1/4 cup Coconut milk
4 floz chicken bullion
2 tbsp fish sauce
2 tbsp Blue Dragon red Thai curry paste

What happened?

Although it turned out nice, the sauce turned out very thin. It was quite salty as probably from the fish sauce.

Conclusion - probably dissolve the bullion in the coconut milk, might use 3 tbsp of Red Thai curry paste, and simmer it down before adding the chicken. Also, marinate the chicken in some red paste and coconut milk, the chicken turned out quite bland

Thoughts?

My understanding is you make sure that your sauce is spiced to taste before adding the meat.

If you're doing this in a wok you cook your meat first before adding your veggies.

And I would use peanut oil to cook your meat.

You need that braised flavor cooked in from the start before you add any water or coconut milk.

Water or anything water based will make the meat taste bland.

The water or the coconut milk is just to steam cook any veggies by adding and then putting the cover on.

 

[Captain Caveman]

My understanding is you make sure that your sauce is spiced to taste before adding the meat.

If you're doing this in a wok you cook your meat first before adding your veggies.

And I would use peanut oil to cook your meat.

You need that braised flavor cooked in from the start before you add any water or coconut milk.

Water or anything water based will make the meat taste bland.

The water or the coconut milk is just to steam cook any veggies by adding and then putting the cover on.

You can either make the Red Curry paste or use shops own. So I just use the Blue Dragon brand in a jar. I kinda put it altogether from various recipes, and cooked the ingredients in the usual order.

I think with Thai recipes, they don't do much in the way of veg in main dishes.

Maybe changing the coconut milk to a coconut cream will solve the sauce thickness issue. I normally cook Indian and the Brits prefer a thicker sauce as opposed to runny. Runny is soup.

 

[iamwhatiseem]

This is what I tried tonight -

1 Chicken breast cut into pieces
4 garlic cloves (use 2 if you're not a garlic freak)
4 tbsp veg oil
1 1/4 cup Coconut milk
4 floz chicken bullion
2 tbsp fish sauce
2 tbsp Blue Dragon red Thai curry paste

What happened?

Although it turned out nice, the sauce turned out very thin. It was quite salty as probably from the fish sauce.

Conclusion - probably dissolve the bullion in the coconut milk, might use 3 tbsp of Red Thai curry paste, and simmer it down before adding the chicken. Also, marinate the chicken in some red paste and coconut milk, the chicken turned out quite bland

Thoughts?

I was going to say - WAAAY too much fish sauce. In fact, I don't think it needs it at all.
Maybe a little dark soy sauce, teaspoon.