I was introduced to Thai cuisine for the first time when I got my first (and present) software developer gig. One of my co-workers was Thai, and we would all go out for Thai at least twice a week. I fell in love with the super spicy, sweet, savory, herbaceous flavors. To date, it’s probably my favorite cuisine ever. “Spicy Basil Pork with Egg” is my husband and I’s number one dish. The sliced pork, with the super spicy, basil-ly, savory, slightly sweet garlicky sauce hits all the pleasure points.
Once I discovered Red (or Panang) curry, it was all over. It’s like a sweet and spicy soup with a base of coconut milk. Oh. My. Goodness. It is surely divine. Creamy, spicy, sweet. Holy hell it is just so good.
In the spirit of creativity, I thought that some Thai curried chicken tacos would be some fusion with MAD GAME!
Chicken smothered in a rich red curry sauce, kicked up with some extra jalapenos and garlic. Some fresh raw radish and carrot give a little crunch and contrast to the creamy soft shredded chicken. Cilantro and lime are frequently used in both Mexican and Thai cuisine, so that garnish was a no-brainer.
A quandary occurred in the Haus of Metal (a.k.a. our house) – To keep the spicy peanut sauce, or to not. First round was with. Decided it wasn’t necessary. Round two, we went without, and it was sorely missed. So, here it is!! Thai Red Curry Chicken Tacos with Spicy Peanut Drizzle:
Here are the cast of characters:
You can typically find the Thai Red Curry Paste and Fish Sauce in the international aisle of your grocery store. You see that big purple-y thing that looks like a carrot? That’s actually a black carrot that I got my hands on at the farmer’s market. That baby has to be LOADED with anti-oxidants!
Now, as the chicken browns in a pan over medium heat, lets make the coconut curry sauce. Start with the coconut milk:
Curry paste is next.
Then add in that fish sauce. It may seem weird to you at first if you’re not used to cooking with it, but you won’t get that authentic Thai flavor without it! It’s also SUPER-SALTY, so you don’t need too much of it. Remember that when salting the rest of your dish.
Whisk up the mixture real well…
Then, when the chicken is finished cooking, reserve to a plate to cool, then add in finely minced jalapeno and garlic. Cook for a minute, then add in the coconut curry sauce. Let the sauce come up to temperature, while you shred the chicken breasts. Add in the shredded chicken breast and turn the heat down to low while you prepare all of the garnishes!
Heat up the tortillas however you see fit – some people wrap them in a damp towel, and microwave for 30-45 seconds, while others prefer to toast them over an open flame. Either way, get those puppies warm, and fill them up with the coconut curry chicken mixture, radish, carrot, cilantro, and the spicy, salty peanut sauce! Serve with lime, and maybe some extra hot sauce if you’re sassy.
These tacos are really crazy easy to whip up in a pinch, and you and your family will absolutely LOVE them! Promise!
Your Thai/Mexican Fusion-ista,
- 1 Pound Boneless, Skinless Chicken Breasts
- ½ Teaspoon Salt
- ¼ Teaspoon Freshly Cracked Black Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- ½ Cup Organic Coconut Milk
- 2 Tablespoons Thai Red Curry Paste
- 1 Teaspoon Fish Sauce
- 1 Tablespoon Finely Diced Jalapeño
- 1 Clove Garlic, Finely Diced
- 6 Radishes thinly sliced
- 1 Carrot Peeled into thin strips
- ½ Cup Roughly Chopped Cilantro
- 2 Limes, cut in six wedges each
- 12 Six inch Corn Tortillas
- ⅓ Cup Peanut Butter
- 1 Tablespoons Soy Sauce
- 1 Teaspoon Sriracha
- 3 Tablespoons Warm Water
- Heat a skillet over medium heat.
- Butterfly each chicken breast, so that they cook quickly, and season them with salt and pepper.
- Add the olive oil to the pan, and add the chicken breasts, cooking for about 5 minutes each side.
- Meanwhile, in a small bowl, combine the coconut milk, red curry paste, and fish sauce.
- When the chicken is cooked through, reserve to a plate to cool.
- Add the jalapeño and garlic to the pan, cooking for about one minute, then add in the curry sauce mixture, and stir until combined. Turn the heat down to low, and simmer.
- Once the chicken breasts are cool enough to handle, shred, then add to the sauce mixture.
- Whisk all ingredients until well combined
- Wrap the tortillas in a damp cloth, and warm in the microwave on high for 30 – 45 seconds.
- Divide the chicken mixture among the 12 tortillas, about ¼ cup for each taco.
- Top the tacos with the radish and carrots, drizzle with about a teaspoon of peanut sauce, and top with cilantro.
- Put three lime wedges per plate of tacos, and serve!