How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead of time?

Yes, marinate the chicken up to a day ahead and cook before serving.

What can I substitute for coconut milk?

Try using almond milk or light cream for a different texture.

Is there a vegetarian alternative for the chicken?

Substitute chicken with firm tofu or tempeh for a vegetarian version.

Can I use a different type of protein?

Yes, you can use pork or beef instead of chicken, adjusting cooking times accordingly.

Thai Tamarind Chicken with Kaffir Lime and Red Curry Paste

Name: Thai Tamarind Chicken with Kaffir Lime and Red Curry Paste
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g chicken thighs; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tsp sugar; 2 tbsp red curry paste; 1 cup coconut milk; 1 tbsp vegetable oil; 1 tbsp lime juice; 3 kaffir lime leaves; Fresh coriander leaves; Fresh red chili

A Spicy Delight with a Tangy Twist

This Thai Tamarind Chicken dish combines tangy tamarind, aromatic kaffir lime, and the kick of red curry paste for a vibrant meal that excites the senses.

1 h 30 min
4
Intermediate

Ingredients

For the Marinade

500g chicken thighs

boneless and skinless

2 tbsp tamarind paste

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sugar

For the Curry

2 tbsp red curry paste

1 cup coconut milk

1 tbsp vegetable oil

1 tbsp lime juice

3 kaffir lime leaves

torn into pieces

For the Garnish

Fresh coriander leaves

chopped

Fresh red chili

sliced thin

Preparation

Marinating the Chicken

Combine marinade ingredients

In a bowl, mix tamarind paste, fish sauce, soy sauce, and sugar.

Coat chicken

Add chicken thighs and coat evenly with the marinade.

Refrigerate

Cover and refrigerate for at least 30 minutes.

Preparing the Curry Base

Heat oil

Heat oil in a pan over medium heat.

Sauté curry paste

Add red curry paste and sauté until fragrant.

Add coconut milk and kaffir lime

Pour in coconut milk, add kaffir lime leaves, and stir well.

Use fresh kaffir lime leaves for the most authentic aroma and flavor. Do not let the coconut milk boil as it might curdle. Use a non-stick pan to prevent sticking and easy cleanup.

Cooking Process

Sautéing the Aromatics

Add the marinated chicken to the curry base and cook until slightly browned.

Simmering the Curry

Lower the heat and let the curry simmer until chicken is fully cooked and sauce is thickened.

Finishing Touch

Stir in lime juice and check for seasoning before serving.

Plating & Serving