Courtney Roulston's Red Curry Chicken: A Delicious and Easy Dinner Recipe
For those seeking a flavorful and hassle-free meal, Courtney Roulston's red curry chicken offers a perfect solution. This dish features crispy-skin chicken cooked in a smooth and spicy red curry sauce, delivering a burst of taste without the complexity. Recently showcased on Sunrise's Cooking with Coles segment, Roulston demonstrated how to create this delectable dinner, making it accessible for home cooks of all skill levels.
Ingredients for the Red Curry Chicken
- 4 large chicken thighs, trimmed
- 2 tablespoons olive oil
- Sea salt to taste
- ½ brown onion, sliced
- 1 tablespoon ginger, finely chopped
- 2 tablespoons red curry paste
- 200ml coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons honey or sugar
- 1 lime
- 2 cups snow peas, trimmed
- ½ cup coriander sprigs
- 1 long red chilli, seeded, sliced
- ¼ cup coconut flakes, toasted
Ingredients for Fragrant Rice
- 1.5 cups long-grain rice
- 2 kaffir lime leaves, torn
Step-by-Step Cooking Method
Step 1: Prepare the Fragrant Rice
- Place the rice and kaffir lime leaves into a saucepan and cover with 3 cups of water.
- Set the saucepan over medium heat and bring to a simmer.
- Once the water is absorbed, reduce the heat to very low, cover with a lid, and steam for 10-12 minutes until the rice becomes fluffy and soft.
Step 2: Cook the Chicken
- Heat a large frypan over medium heat. Season the chicken thighs and drizzle with 1 tablespoon of olive oil.
- Cook the chicken skin side down for 6 minutes, or until golden brown and crispy.
- Turn the chicken over and cook for an additional 3 minutes, or until mostly cooked through. Remove from the pan and set aside.
Step 3: Make the Red Curry Sauce
- Keep the frypan on the heat and add the sliced onion and ginger. Cook for 2 minutes until softened.
- Add the red curry paste and fry for 1-2 minutes to release its fragrant aroma.
- Pour in the coconut milk, fish sauce, honey, and half of the lime juice. Stir to combine.
- Nestle the cooked chicken into the sauce and let it warm through on low heat for a few minutes.
Step 4: Prepare the Snow Peas and Topping
- Heat a small frypan with the remaining oil over medium heat. Add the snow peas and a pinch of salt, cooking for 1-2 minutes until bright green but still crisp.
- In a small bowl, combine the coriander sprigs, sliced red chilli, and toasted coconut flakes.
Step 5: Assemble and Serve
- Place the fragrant rice into serving bowls and spoon over the chicken along with some of the red curry sauce.
- Add the cooked snow peas on top, then scatter with the coconut mixture.
- Serve immediately with lime wedges on the side for an extra zesty touch.
This red curry chicken recipe is not only delicious but also straightforward, making it an ideal choice for busy weeknights or special occasions. By following Courtney Roulston's guidance, you can elevate your dinner routine with minimal effort and maximum flavor.
