As I’m writing this, I can still taste the finger-licking delicious Chicken and Zucchini with Red Curry Sauce that we had for dinner this evening. Coconut curries were added to my preferences as soon as I began to live in the Netherlands. There were not so many Asian themed restaurants in Romania 5 years ago, and most of them were (sadly) subpar, except for an Indian which still ranks in my top 3 Indian restaurants.

Coconut curries are an important part of Thai cuisine. Heartwarming curries make a sublime combination with coconut, this type of sauce changes any meat or vegetable dish into a true feast. If you’re a bit reluctant to try very spicy dishes, just halve the amount of curry and keep some sugar around, as it is known to reduce spiciness. As if we needed any other excuse to eat sweets!

Ingredients list for Chicken and Zucchini with Red Curry Sauce:

250 gr boneless, skinless chicken breasts, cubed

200 gr zucchini, quartered

1 Tbs coconut oil

1 1/2 Tbs red curry paste

2 carrots

100 ml coconut milk

1/4 cup water

1/2 tsp fish sauce

2 tsp sugar

Preparation method for Chicken and Zucchini with Red Curry Sauce:

Heat the coconut oil in a wok, on medium fire. Add the red curry paste and fry for 2-3 minutes, stirring all the time, until all the beautifully complex flavors fill your house and your palate.

Add the cubed chicken breasts and carrots into the wok. Using a wooden spoon, stir well to coat them with the curry paste. Fry for 2-3 minutes. Add the zucchini, coconut milk and water. Bring the sauce to a boil. Simmer for 2-3 extra minutes. The chicken should be done, but the carrot and zucchini should not be too soft.

Season with sugar and fish sauce. At first try the recommended amounts. As you become experienced with cooking coconut curries, you’ll know exactly how much of each seasoning is needed to create the perfect balance between creamy, spicy, sweet and salty.

Divide the Chicken and Zucchini with Red Curry Sauce over plates and serve with plenty of freshly steamed rice.

Bon appetite!