Thai-Inspired Red Curry with Chicken

• Curry
• 1 tbsp vegetable oil
  Swaps for vegetable oil

  Instead of vegetable oil

  • Another neutral oil: The same amount. No difference.
  • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
  • Light olive oil: The same amount. "Light" olive oil tastes mild.

  All 4 swaps for vegetable oil

• 3 tbsp red curry paste, use 2 for mild, 4 for hot
• 2 cans coconut milk, 13.5 oz each, full-fat, unshaken
• 1 ¼ lb boneless skinless chicken thighs, thinly sliced
  Swaps for boneless skinless chicken thighs

  Instead of chicken breasts or thighs

  • Chicken breasts: The same weight. Leaner and milder; cooks faster and dries out sooner.
  • Extra-firm tofu or chickpeas: About the same weight of pressed tofu, or 1½ cups chickpeas per ½ lb chicken. A different dish, but it takes the same seasoning well.

  More for chicken breasts or thighs

  Cook all chicken to 165°F (74°C) in the thickest part, checked with a thermometer.

• 1 red bell pepper, sliced
• 1 ½ cups snap peas, trimmed
• 1 tbsp fish sauce
  Swaps for fish sauce

  Instead of fish sauce

  • Soy sauce + lime: The same amount of soy sauce, plus a squeeze of lime. Salty and savory, without the funk.
  • Vegan fish sauce: The same amount. Made from seaweed or mushrooms; close in flavor.

  More for fish sauce

• 2 tsp brown sugar
  Swaps for brown sugar

  Instead of brown sugar

  • White sugar + molasses: 1 cup granulated sugar + 1 tbsp molasses (light) or 2 tbsp (dark). The same as store-bought.
  • White sugar: The same amount. Crisper, paler cookies with less caramel flavor.
  • Light and dark brown sugar: The same amount, either way. Dark brown sugar tastes stronger and makes bakes a bit darker and moister.

  All 4 swaps for brown sugar

• 1 tbsp lime juice
  Swaps for lime juice

  Instead of lime juice

  • Lemon juice: The same amount. Milder aroma; still bright.
  • Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
  • Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.

  More for lime juice

• ½ cup fresh basil leaves, Thai basil if you can find it
  Swaps for fresh basil leaves

  Instead of basil

  • Dried basil: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Flatter and more savory: dried basil loses its sweet, clove-like smell.
  • Spinach or arugula + parsley (for pesto): The same amount of greens. Greener and milder (arugula is peppery); still a good pesto.
  • Fresh mint or oregano: Half as much. Different but fresh; mint suits Thai dishes, oregano suits Italian.

  More for basil

• To serve
• cooked jasmine rice
• limes, cut into wedges (optional)

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Cook to 165°F inside (check with a thermometer).