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Thai Red Curry Chicken

Serves4·Total40 min
Scale
01

Ingredients

Curry
Vegetables and finish
02

Directions

  • Open the coconut without shaking it. Spoon the thick cream off the top and set the thin milk aside.
  • Heat the in a wide pan over medium. Add the coconut cream and the curry and fry, stirring, until the paste darkens and the oil separates out. This step is what makes it taste like a restaurant curry, so do not rush it.
  • Add the and turn to coat in the . Cook until it loses its raw color on all sides.
  • Pour in the remaining coconut and the . Stir in the and .
  • Simmer gently, uncovered, until the is cooked through and the has thickened slightly. Keep it at a lazy bubble, not a hard boil, or the coconut will split.
  • Add the bell and and simmer until crisp-tender.
  • Off the heat, stir in the and basil. Taste and adjust: more for salt, to round it out, lime to lift it. Serve over jasmine rice.