Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips

Ingredients

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