Recipe: Thai Red Chicken Curry

Wow this recipe is delicious, comes together pretty quickly and is everything I wanted out of a red curry. I think my only complaint was that it wasn’t quite as hot as I wanted it to be but a little more curry paste or a hot chili or two would fix that up easily. You can sub regular basil and more lime juice if you absolutely can’t find the thai basil and keffir lime leaves. I also love that you could easily make this vegan by switching out the chicken for some chickpeas.

Thai Red Chicken Curry
Serves 4
  1. 2 tbsp red thai curry paste
  2. 1 tbsp oil
  3. 3/4 lb boneless chicken
  4. 3 carrots, julienned
  5. 1 pepper, julienned
  6. 1 onion, diced
  7. 3 kaffir lime leaves
  8. 5 thai basil leaves
  9. 1 tbsp dark soy sauce
  10. 1 cup of thick coconut milk
  11. 1 tsp sugar
  12. 1/2 lime, juiced (or 1 tbsp lime juice)
  13. 1 tbsp chili garlic sauce
  14. 1 tbsp ginger finely chopped
  15. pepper and salt, to taste
  1. Heat oil in a wide bottomed saucepan, then add the red curry paste and stir well.
  2. Saute until it starts leaving oil at the edges, but is not burnt.
  3. To the pot add the boneless chicken and vegetables, saute for 5-8 minutes until the onions start to become clear.
  4. Add dark soy sauce, sugar, ginger, and chili garlic sauce to the mixture and cook for 2 minutes before adding the coconut milk.
  5. Cook on medium until chicken is cooked through and vegetables are tender.
  6. To finish add kaffir lime leaves, basil leaves, salt, and lime juice and then serve hot over rice.
Adapted from Flavors of Mumbai
Adapted from Flavors of Mumbai
Mab Made Food

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