Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network