Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips


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

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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