Red Chicken Curry in Coconut Milk

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 4 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the curry paste and fry 2 minutes, stirring.

   ⚙ Adding to the hot fat and fryingStove
2. 5
   Add the chicken cubes and fry 5 minutes.

   ⚙ Adding to the hot fat and fryingStove
3. 6
   Add the cumin and turmeric and stir.
4. 7
   Add the coconut milk, fish sauce and sugar and bring to a boil.

   Stove
5. 8
   Turn down the heat, cover and simmer 15 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 9
   Add the lemon juice and stir.
7. 10
   Sprinkle the cilantro on top.
8. 11
   Serve the stew with basmati rice.