Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips


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