Thai Red Chicken Curry
by Chef Kaori
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PREPTIME
15 mins
COOKTIME
50 mins.
SERVING SIZE
6
Ingredients
- 3 cups|Coconut milk(2 cans), cream skimmed off and reserved
- 2 tbs.|Red curry paste(home made or store-bought)
- 3|Makrut lime leaves or lime zest
- 2-3 tbs.|Extra-virgin olive oil
- |Kosher salt & freshly ground black pepper
- 30|Thai basil leaves
- 3 tbs.|Fish sauce
- 2 tsp.|palm sugar or brown sugar
- 4|Chicken thighs, cut bite size
- |*Your choice of vegetable(I used onion, red pepper, zucchini, and corn)
Steps
1
The amount of curry paste: If you use store-bought curry paste, adjust the amount based on the recipe on the package. Also the amount of sodium depends on the brand. Adjust the amount of fish sauce and sugar to taste.
2
Place 1 cup of the coconut cream in a heated wok or skillet. Add the curry paste and simmer for 1 minutes. Add remaining coconut milk and the makrut lime leaves and simmer for 5 minutes.
3
Add your vegetables based on cooking time. Longest first.
4
When the vegetables are almost cooked through, add the chicken and half of the basil leaves and simmer for a few minutes. Add the fish sauce, palm sugar, and the remaining basil leaves and continue to simmer until the chicken is cooked through.