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Red Thai Curry

Posted: February 4th, 2012
by janc277

This recipe was made with the Recipe Maker to create a customized Thai curry with your choice of curry paste, meats, vegetables, and garnishes. For a complete meal, serve with steamed jasmine rice or rice noodles.

Serves/Yields: Serves 4

Created Using: Thai Curry

bok choy basil bell peppers more more

1 13.5- to 14-oz. can coconut milk

1/4 cup red curry paste

1 cup lower-salt chicken broth, or homemade chicken or vegetable broth

2 Tbs. light brown sugar or light brown palm sugar; more as needed

1 tsp. fish sauce; more as needed

3 1/8-inch-thick slices fresh ginger or galangal

3 stalks fresh lemongrass, trimmed, bruised, and cut into 3- to 4-inch pieces

1 lb. boneless chicken thighs or legs, cut into 1/4-thick bite-size strips

3/4 cup diced bell peppers (red, orange, or yellow)

3/4 cup chopped bok choy (2-inch pieces)

3/4 cup sliced carrots (sliced 1/8-inch thick on an angle)

3/4 cup sliced onions (1/2-inch-thick slices)

3/4 cup loosely packed fresh Italian or Thai basil leaves, more for garnish

a drizzle of coconut milk, for garnish

fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).

In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

Add the chicken, carrots, onions, ginger slices, and lemongrass pieces and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.

Remove the curry from the heat. Season to taste with more sugar and fish sauce, and add the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices and lemongrass pieces or tell your guests to eat around them. Garnish with the basil, coconut milk, and red chiles.