Description
A silky, fragrant curry that balances spicy, sweet, and tangy flavors, perfect for weeknights.
Ingredients
- 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
- 1–2 tablespoons neutral oil
- 3 tablespoons red curry paste
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 1 cup (240 ml) chicken stock
- 1–2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1–2 cups sliced vegetables (bell pepper, bamboo shoots, or squash)
- 1–2 tablespoons lime juice
- Handful of Thai basil leaves
Instructions
- Season the chicken lightly and brown it in a heavy skillet or wok with neutral oil over medium-high heat for 3–4 minutes per side, then remove and set aside.
- Reduce heat to medium and fry the red curry paste in the same pan for 30–60 seconds to bloom the aromatics.
- Add the full-fat coconut milk and chicken stock, then return the browned chicken to the pan.
- Stir in fish sauce, palm sugar, and vegetables, then simmer gently for 8–12 minutes until the chicken reaches 165°F (74°C) and the sauce thickens.
- Finish with lime juice and Thai basil leaves.
Notes
Serve over steamed jasmine rice or with wide rice noodles. Store in airtight containers for 3–4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai