Thai Red Curry with Chicken & Vegetables

Thai Red Curry with Chicken & Vegetables
Photo by Scott Phillips

Ingredients

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

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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