Red Curry with Chicken
Red Curry with Chicken
This Thai red curry is very simple to make. You can use any protein that you’d like. Beef, pork, shrimp, tilapia, duck, and tofu all work great in this. If you aren’t a fan of snap peas or bell peppers; potatoes, green beans, mushrooms, or squash are suitable replacements.
Ingredients
- 1 1/2 cups coconut milk
- 6 tbsp curry paste
- 1 lb boneless skinless chicken thighs cubed
- 3 tbsp fish sauce
- 1 cup chicken stock
- 2 tbsp palm sugar
- 1 cup thai basil chopped
- 1 cup sugar snap peas
- 1 cup red bell pepper julienned
Garnish
- thai basil
- 2 thai red chilies finely chopped
Instructions
- Cut up chicken thighs into cubes. Marinate with 1 tbsp of the curry paste. Set aside.
- Mix together the curry paste and 1/2 cup of the coconut milk in a large saucepan or wok over medium high heat. Simmer for a couple of minutes.
- Stir in the rest of the coconut milk, fish sauce, chicken stock, palm sugar, and marinated chicken thighs. Simmer on medium heat for 8-10 minutes.
- Add in the snap peas and red bell pepper. Simmer for another 8-10 minutes.
- Turn off the heat. Stir in the Thai basil.
- Serve with steamed jasmine rice. Garnish with more basil and diced Thai chilies.
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