Thai Red Curry with Chicken & Vegetables

thai red curry with chicken and vegetables recipe

Serves four.

To learn more, read:
Flex Your Meals
by Ivy Manning
from Fine Cooking
Issue 103
Last Edit Date: 3/6/2013 4:55:40 PM

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.

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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

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.

Variations

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.

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

Photo: Scott Phillips

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by Cocodrie, 8/21/2012We thought this was very good. I used Thai Kitchen Red Curry Paste, and we didn't find it at all hot. I served it with the suggested jasmine rice, and the Cucumber, Basil & Peanut Salad, from this site, for some crunch. It, too, was very good.

by cheryloberg, 8/4/2011Great easy dish, but too hot for me with the 3 TBLS of curry paste. Next time I will use 1 to 1 1/2, I use Mai Ploy brand, don't know if it's extra hot or not, but it has great flavor. I also used light coconut milk just to save on a few calories and fat. Even with the heat being a bit much for me, it still had great flavor and I will be making again.

by Nora_PV, 5/3/2011Awesome recipe! Beautiful flavors, and very easy to prepare. I was able to get Kafir lime leaves and Thai basil online so as to follow the recipe exactly. Hand Red Curry Paste from Thailand gives this an amazing taste. This is a great recipe to keep handy for those nights when you're looking for something quick and delicious.

by Jason123, 10/5/2010This is a great, easy and healthy dish. I usually do the prep ahead of time, and then it takes minutes to throw it together. All it needs is some rice. Yum!

by Michellebriere, 4/14/2010This is the first time I have ever reviewed a recipe. I had to for this one! FANTASTIC!!! This is very close to a dish at my favorite Thai restaurant. Definitely a keeper!

by sanibelee, 4/13/2010I loved this dish...flavors were outstanding and so easy to prepare.

by TheMomChef, 3/3/2010Absolutely phenomenal flavors in this dish. I'd give it more stars if I could. Read my full review at: http://themomchef.blogspot.com/2010/03/vegetable-red-thai-curry-and-chicken.html