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Thai-Inspired Red Curry with Chicken

Ingredients · Serves 4 · Prep 15 min · Total 33 min

  • 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)
simmerbee.com/r/thai-red-curry-chickenSimmerbeeCard 1 · front

Thai-Inspired Red Curry with Chicken

Steps

  1. Open the coconut milk cans without shaking them and spoon 1/2 cup of the thick cream from the top into a bowl.
  2. 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.
  3. Add the thick coconut cream and stir until it bubbles and you see little beads of oil on the surface.
  4. Pour in the rest of the coconut milk and stir until smooth.
  5. Bring to a gentle simmer, add the chicken and simmer, stirring now and then, until it is no longer pink.
  6. Add the bell pepper and snap peas and simmer until crisp-tender and the largest piece of chicken reads 165°F (74°C).
  7. 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.
  8. Tear the basil leaves into the curry, stir once and serve over rice with lime wedges.
  9. Cook to 165°F inside (check with a thermometer).