Thai-Inspired Red Curry with Chicken
- Curry
- 1 tbsp 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
- 1 red bell pepper, sliced
- 1 ½ cups snap peas, trimmed
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 1 tbsp lime juice
- ½ cup fresh basil leaves, Thai basil if you can find it
- To serve
- cooked jasmine rice
- limes, cut into wedges (optional)
Thai-Inspired Red Curry with Chicken
- Open the coconut milk cans without shaking them and spoon 1/2 cup of the thick cream from the top into a bowl.
- 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.
- Add the thick coconut cream and stir until it bubbles and you see little beads of oil on the surface.
- Pour in the rest of the coconut milk and stir until smooth.
- Bring to a gentle simmer, add the chicken and simmer, stirring now and then, until it is no longer pink.
- Add the bell pepper and snap peas and simmer until crisp-tender and the largest piece of chicken reads 165°F (74°C).
Thai-Inspired Red Curry with Chicken
- 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.
- Tear the basil leaves into the curry, stir once and serve over rice with lime wedges.
- Cook to 165°F inside (check with a thermometer).