Why not delve into the world of curry, that explosive blend of ten spices? Albert Ménès has come up with a delicious new recipe using a spicy, warming curry paste: chicken in red curry paste!

Albert Ménès' organic red curry paste is made from carefully selected and hand-picked red chilies, meticulously trimmed just after harvest. Spicy, warm, fragrant, and fiery, this beautifully red curry paste is rich and perfectly balanced. Garlicky and meaty notes emerge from the smoky and fruity aromas of the red chilies. This red curry will take you on a journey through exotic and spicy flavors, making it perfect for your saucy dishes, or to sprinkle over grilled meats before cooking, such as flank steak or shrimp.

For 6 people  

Difficulty: Medium  

Preparation: 30 minutes  

Cooking: 20 minutes

Ingredients :  

• 3 tbsp of Albert Ménès red curry paste  
• 1 tbsp of Albert Ménès lemongrass  
• 1 tsp of Albert Ménès ground ginger  
• 6 chicken breasts  
• 1 liter of coconut milk  
• 1 bunch of fresh coriander  
• 1 onion  
• 1 garlic clove  
• Salt  
• Olive oil

Preparation

1- Cut each chicken breast into 8 pieces, slice the onion, and mince the garlic.

2- Season the chicken pieces with salt and brown them over high heat in olive oil. Once they are golden, add the onions and garlic. Let cook for 5 minutes.

3- Add the coconut milk, Albert Ménès red curry paste, ginger, and lemongrass, then let it simmer for about 5 minutes until the sauce thickens, but be careful not to overcook the chicken.

4- Before serving, add the freshly washed and chopped coriander. Serve this dish with rice.

Chef's Tip: You can prepare this recipe the day before and reheat it—the dish holds up well to reheating.

The highlight of Red Curry: Bold and warm, this curry will perfectly enhance the meat!

Which vegetables to pair with curry chicken?

Looking to switch things up from traditional rice or naan? Think vegetables! Enhance the flavors of your dish with seasonal vegetables. In summer, opt for zucchini or tomatoes. In winter, choose root vegetables like carrots, accompanied by tender potatoes. These mild-flavored vegetables will easily tone down a spicier sauce, while stronger vegetables and condiments (like ginger slices) can add aromatic complexity to the dish.

Pressed for time? Go for canned or frozen vegetables. Just make sure to drain them well before adding them to your wok, preferably at the end of cooking if using canned vegetables. This will prevent overcooking and help maintain their crunch.

Which wine to serve with curry chicken?

Choosing the right wine for chicken curry & coconut is a matter of personal taste but also about balancing flavors!

For a mild curry, a dry and aromatic white wine, such as Riesling or Gewürztraminer, pairs beautifully. Their slight sweetness balances the heat of the dish while offering floral and fruity aromas that complement the flavors nicely.

For a spicier curry, a light-bodied red wine like Pinot Noir is a better choice. Its soft tannins blend with and elevate the spicy flavors of the curry without overpowering them—a delightful match for red wine lovers!