Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips

Ingredients

  • 2 Tbs. fish sauce, more to taste
  • 2 large shallots, thinly sliced (about 1 cup)
  • 6 wild lime leaves (magrut or kaffir lime;optional)
  • 3 Tbs. red Thai curry paste
  • 2 cups snap peas, trimmed and cut in half on the diagonal
  • One 13.5- to 14-oz. can coconut milk
  • 1 Tbs. vegetable oil
  • + 6 more ingredients
    • 1 medium red bell pepper, thinly sliced into 2-inch-long strips
    • Kosher salt
    • 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-½-inch pieces
    • 1 Tbs. plus 1 tsp. fresh lime juice
    • 1 Tbs. light brown sugar
    • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)

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. Sti...

View full recipe at Fine Cooking

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