Chili Chicken

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Servings: 4 Difficulty: Advanced
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Aromatic Thai-style dish with tender chicken in a rich, spicy coconut curry sauce.
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This vibrant Thai-style Chili Chicken offers a perfect balance of heat, savory depth, and creamy richness. The dish features tender chicken pieces coated in a robust curry paste made from dried red chilies, galangal, lemongrass, and shrimp paste. The sauce is simmered in thick coconut milk until it reduces to a glossy, aromatic glaze that clings beautifully to the meat. It&# 226;€™s an ideal weeknight dinner that feels special enough for entertaining, delivering complex flavors with every bite. Serve it hot over steamed jasmine rice to soak up the delicious sauce.

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Chili Chicken

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 778.0

Description

This vibrant Thai-style Chili Chicken offers a perfect balance of heat, savory depth, and creamy richness. The dish features tender chicken pieces coated in a robust curry paste made from dried red chilies, galangal, lemongrass, and shrimp paste. The sauce is simmered in thick coconut milk until it reduces to a glossy, aromatic glaze that clings beautifully to the meat. It&# 226;€™s an ideal weeknight dinner that feels special enough for entertaining, delivering complex flavors with every bite. Serve it hot over steamed jasmine rice to soak up the delicious sauce.

Ingredients

Directions

  1. Soak the dried red chilies in warm water for 15 minutes, then drain and chop roughly.
  2. In a food processor, combine the soaked chilies, chopped shallots, minced lemongrass, coriander roots, and shrimp paste.
  3. Process the mixture until it forms a coarse, fragrant paste.
  4. Meanwhile, grind the chopped galangal (Laos) and black peppercorns in an electric spice grinder until they become a fine powder.
  5. Add the galangal and pepper powder to the curry paste in the processor and pulse briefly to combine thoroughly.
  6. Pour half of the thick coconut milk into a wok or deep skillet and bring to a gentle boil over medium heat.
  7. Stir in the prepared curry paste and cook, stirring frequently, until the mixture thickens and the oil begins to separate, about 5-7 minutes.
  8. Add the granulated sugar and fish sauce to the paste, stirring until the sugar dissolves.
  9. Gently stir in the cooked, bite-sized chicken pieces, ensuring they are evenly coated with the curry sauce.
  10. Arrange the chicken pieces on a large serving platter.
  11. Spoon the remaining coconut milk over the chicken pieces.
  12. Garnish with fresh red chili slices and chopped coriander leaves.
  13. Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 778.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 200.0g67%
Dietary Fiber 0.0g0%
Sugars 200.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai, chicken, chili, curry, coconut milk, spicy, lemongrass, galangal, shrimp paste, stir fry, dinner, asian, savory, homemade curry paste, red chilies, fish sauce
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