Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips


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

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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