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Recipe

Thai Red Curry with Chicken & Vegetables

Scott Phillips

Servings: four.

This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version: Thai Red Curry with Tofu & Vegetables. Serve with jasmine rice.

Ingredients

  • 1 Tbs. vegetable oil
  • 3 Tbs. red Thai curry paste
  • 2 cups snap peas, trimmed and cut in half on the diagonal
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 medium red bell pepper, thinly sliced into 2-inch-long strips
  • One 13.5- to 14-oz. can coconut milk
  • 6 wild lime leaves (magrut or kaffir lime;optional)
  • 1 Tbs. light brown sugar
  • 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
  • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
  • 2 Tbs. fish sauce, more to taste
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • Kosher salt

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 290
      Fat (g): 33
      Saturated Fat (g): 21
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 75
      Sodium (mg): 1240
      Carbohydrates (g): 21
      Fiber (g): 4
      Protein (g): 26

Preparation

  • Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

    Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.

    Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.

To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.

With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.

Reviews

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Reviews

  • Suetdumpling | 08/23/2016

    Excellent! For those who said it didn't have heat, they must not have been using actual THAI red curry paste from Thailand- Mae Ploy is the way to go - I used 1 tablespoon and it had plenty of heat. Thai Kitchen and Taste of Thai curry pastes are bland and expensive.

  • greenpetal22 | 01/02/2015

    very good - although I added an extra tablespoon of red curry paste which made it a bit spicier but not too much so.

  • WOTA | 06/22/2014

    We were really expecting so much more from this dish from all the wonderful reviews. We thought it was kind of bland. However, we thoroughly enjoyed the cucumber salad that was recommended with this dish. I don't think I will make the chicken again.

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