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Thai-Inspired Red Curry · Chicken

Thai-Inspired Red Curry with Chicken

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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

Step 1 of 8

Open the coconut milk cans without shaking them and spoon 1/2 cup of the thick cream from the top into a bowl.

Step 2 of 8

Heat the oil in a Dutch oven or large saucepan over medium heat. Add the curry paste and stir until it darkens slightly and smells fragrant.

Step 3 of 8

Add the thick coconut cream and stir until it bubbles and you see little beads of oil on the surface.

Step 4 of 8

Pour in the rest of the coconut milk and stir until smooth.

Step 5 of 8

Bring to a gentle
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
, add the chicken and simmer, stirring now and then, until it is no longer pink.

Step 6 of 8

Add the bell pepper and snap peas and
simmer (how to simmer) Simmer Cook liquid just below a boil, with small bubbles breaking the surface now and then. 1. Bring the liquid up over medium-high heat.2. As soon as bubbles rise steadily, turn the heat down.3. Adjust until only a few small bubbles break the surface every second or two.4. Stir now and then and check that it hasn't crept back to a boil. Done when: You see lazy, small bubbles, not a rolling boil. A "bare" simmer has just a bubble here and there. Safety: Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to simmer: mistakes to avoid
until crisp-tender and the largest piece of chicken reads 165°F (74°C).

165°F

Step 7 of 8

Turn off the heat and stir in the fish sauce, brown sugar and lime juice. Taste: add more fish sauce for salt, sugar for sweetness or lime for brightness.

Step 8 of 8

Tear the basil leaves into the curry, stir once and serve over rice with lime wedges.

All done

Enjoy!

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Ingredients

  • 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

  • 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.

  • 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

  • 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

  • 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

  • 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