Does anyone have a good recipe for red curry chicken? And do I have to use fish sauce?

I recently tried this at a Thai restaurant and want to try to make it at home. All the recipes I am finding call for fish sauce, but I can't find it at the store. I found the red curry paste and coconut milk, but before I buy more, I want to know what the best ingredients are to use.Does anyone have a good recipe for red curry chicken? And do I have to use fish sauce?
Red Curry Chicken With Basil:





25 min 10 min prep


4 servings





1 tablespoon vegetable oil


1 1/2 tablespoons Thai red curry paste


1 (14 ounce) can coconut milk, shaken


1 1/2 lbs boneless skinless chicken breasts, sliced into bite size pieces (if you want to make it meat-less, use firm tofu, cut into small slices and add your desired veggies)


2 teaspoons sugar


2 teaspoons fish sauce or soy sauce


1 red bell pepper, cored and sliced


10 large basil leaves, chopped





1. Equipment:


2. A large frying pan, which works much better than a wok!


3. Directions:


4. 1 Heat the oil in the frying pan over medium heat.


5. 2 Add the curry base and simmer for 2 minutes, so that it is dissolved and foaming.


6. 3 Stir in the can of the coconut milk. Cook over medium heat for 4 minutes, stirring occasionally.


7. 4 Add the sliced chicken. Simmer for 4 minutes.


8. 5 Stir in the sugar, fish sauce and bell pepper. Simmer until the chicken is cooked, about 3 minutes more.


9. 6 Add the chopped basil. Season to taste with more sugar or seasoning sauce as desired.


10. Serve over rice.Does anyone have a good recipe for red curry chicken? And do I have to use fish sauce?
Red Chicken Curry Recipe courtesy Emeril Lagasse, 1999.


Show: Emeril Live


Episode: Indian Curries





1 tablespoon Garam Masala, recipe follows


2 teaspoons turmeric


3 teaspoons red chile powder


2 tablespoons paprika


1 large chicken fryer, about 4 pounds, cut into 10 pieces


1/4 cup vegetable oil


2 cups chopped onions


Salt


Freshly ground black pepper


2 teaspoons chopped garlic


1 cup chopped fresh tomatoes, peeled, seeded and chopped


2 teaspoons grated fresh ginger


3 cups chicken stock





In a small bowl, combine the Garam Masala, turmeric, chili powder, and paprika. Mix well. Season the chicken with salt and the above spice blend. Set aside. In a large saute pan, over medium heat. Add the oil. When the oil is hot, add the chicken and brown for about 3 to 4 minutes on each side. Remove and set aside. Add the onions to the pan. Season with salt and pepper. Saute for 4 minutes or until soft. Add the garlic, tomatoes and ginger. Continue to saute for 1 minute. Add the chicken stock and reserved chicken pieces. Bring the liquid to a boil. Cover, reduce the heat to medium-low and simmer for about 25 to 30 minutes or until the chicken is tender. Remove from the heat and serve with rice.





Garam Masala:


2 tablespoons coriander seeds


2 tablespoons cumin seeds


2 tablespoons cardamom seeds


2 tablespoons black peppercorns


1 cinnamon stick, cut into pieces


1 teaspoon whole cloves


1 teaspoon grated nutmeg





In a saute pan, over medium heat, add everything except for the nutmeg. Toast until dark, about 12 minutes, shaking the pan, often. Remove and cool. Grind the spices in a spice mill or coffee grinder into a powder. Remove and stir in the nutmeg.


Yield: about 1/2 cup
Thai red chicken curry


A traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling. You can make your own curry paste from scratch, however to save time we recommend you buy a good-quality pre-made Thai curry paste.





2 tablespoons canola or peanut oil


1 onion鈥攆inely chopped


2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)


2 cloves garlic鈥攆inely chopped


1 cup coconut milk


1 cup chicken stock


2 tablespoons fish sauce


1 tablespoon brown sugar


陆 teaspoon salt


1 zucchini (courgette)鈥攕liced into thin rounds


1 red pepper (capsicum)鈥攋ulienned


1 cup Jasmine rice


12 oz (360g) uncooked skinless chicken breast fillets鈥攃ut into bite-sized pieces


2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water


2 tablespoons lemon juice


4 large fresh basil leaves鈥攆inely sliced





HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.





Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.
LOW-CALORIE THAI RED CURRY CHICKEN





1 boneless, skinless chicken breast, cooked, cut in strips


250 ml (about 1 cup) Red Curry Sauce (e.g. Sharwood's Thai Red Curry, low calorie, internationally available, and tastes great!)


1/2 large green pepper, cut in strips


1/3 large cucumber, sliced


6 large mushrooms, sliced


1 tablespoon lime juice


1 tablespoon citrus marmalade (you should aim to purchase a low-sugar marmalade with about 20 cal/tbsp)


1 cup steamed Jasmine Rice


1/2 jalapeno pepper (optional)





In a non-stick skillet or wok, stir-fry the pepper, cucumber, and mushrooms in the lime juice and marmalade at medium-high heat. Do not use oil. Stir-fry for five minutes or until the mushrooms darken in color. Add the curry sauce and chicken to the skillet. Stir to coat chicken and vegetables evenly. (You may also add the jalapeno if you desire a spicier sauce. Press the pepper into the pan while cooking to release the pepper's juices into the sauce.) Let the sauce and ingredients simmer for five minutes on medium-high, then remove from heat. Serve over steamed jasmine rice.


Comments: No oil or coconut milk, and it still tastes great! (The Sharwood's curry, however, includes coconut milk in its ingredients, but it must be a low-cal version because Sharwood's is only 170 cal / 125 mL of sauce.) I recommend baking the chicken breast ahead of time for the healthiest preparation.





It is traditional in Thai cooking to serve cucumber raw on the side or arranged around the plate. My recipe suggests frying the cucumber in the lime juice and marmalade. It is simply a personal preference, and I find it tastes great. Also, you may serve the dish with crushed peanuts on top, but this adds fat, calories and protein (and the chicken breast already provides protein).





Serves 2. Calorie Total Per Serving:





Chicken: 80 cal Curry Sauce: 170 cal (for Sharwood's) Rice: 150 cal Marmalade: 10 cal Total: 410 cal





Enjoy this easy-to-make, great-tasting, oil-free, low-calorie Thai dinner! It's guaranteed to please!