Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips


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

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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