Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips

Ingredients

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