Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1½ lb boneless skinless chicken thighs, sliced into strips (680 g); 1 tbsp neutral oil (14 g); 3 tbsp Thai red curry paste (45 g); 1 can (13.5 oz) full-fat coconut milk, unshaken so the cream sits on top (400 g); 1 cup chicken broth (240 g); 1 tbsp fish sauce (18 g); 1 tbsp brown sugar (12 g); 1 tbsp lime juice (15 g); 1 red bell pepper, sliced (120 g); 1 cup green beans, trimmed and halved (100 g); 1 handful Thai basil leaves (10 g); jasmine rice, for serving

Coconut red curry with chicken thigh and Thai basil.

Serves 4Total 40 min

Scale

Method

Step 1 done
Open the coconut without shaking it. Spoon the thick cream off the top and set the thin milk aside.
Step 2 done
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.
Step 3 done
Add the and turn to coat in the . Cook until it loses its raw color on all sides.
Step 4 done
Pour in the remaining coconut and the . Stir in the and .
Step 5 done
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.
Step 6 done
Add the bell and and simmer until crisp-tender.
Step 7 done
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.

Nutrition

Notes

Curry pastes vary a lot in heat and salt. Start at 2 tbsp if yours is unfamiliar and work up. Full-fat coconut milk only, light will not carry the sauce. Thai basil is worth seeking out, but regular basil stirred in at the very end is a reasonable substitute. Nutrition below is the curry only, not the rice.

Ingredients

Curry

Vegetables and finish

Method

Nutrition

Notes