Recipe: Thai Red Chicken Curry

Wow this recipe is delicious, comes together pretty quickly and is everything I wanted out of a red curry. I think my only complaint was that it wasn’t quite as hot as I wanted it to be but a little more curry paste or a hot chili or two would fix that up easily. You can sub regular basil and more lime juice if you absolutely can’t find the thai basil and keffir lime leaves. I also love that you could easily make this vegan by switching out the chicken for some chickpeas.

Thai Red Chicken Curry

AuthorMab

Yields4 Servings

Ingredients
 2 tbsp red curry paste
 1 tbsp oil
 ¾ lb chicken, diced
 3 carrots, julienned
 1 green pepper, julienned
 1 onion, cut into slices
 3 kaffir lime leaves
 1 handful thai basil, roughly chopped
 1 tbsp dark soy sauce
 6 oz coconut milk
 1 tsp sugar
 1 tbsp lime juice
 1 tbsp chili garlic sauce
 1 tsp ginger powder
 salt and pepper, to taste

Directions
1

Heat oil in a wide bottomed saucepan, then add the red curry paste and stir well.

2

Saute until it starts leaving oil at the edges, but is not burnt.

3

To the pot add the boneless chicken and vegetables, saute for 5-8 minutes until the onions start to become clear.

4

Add dark soy sauce, sugar, ginger, and chili garlic sauce to the mixture and cook for 2 minutes before adding the coconut milk.

5

Cook on medium until chicken is cooked through and vegetables are tender.

6

To finish add kaffir lime leaves, basil leaves, salt, and lime juice and then serve hot over rice.

Adapted from Flavors of Mumbai

Ingredients

Ingredients
 2 tbsp red curry paste
 1 tbsp oil
 ¾ lb chicken, diced
 3 carrots, julienned
 1 green pepper, julienned
 1 onion, cut into slices
 3 kaffir lime leaves
 1 handful thai basil, roughly chopped
 1 tbsp dark soy sauce
 6 oz coconut milk
 1 tsp sugar
 1 tbsp lime juice
 1 tbsp chili garlic sauce
 1 tsp ginger powder
 salt and pepper, to taste

Directions

Directions
1

Heat oil in a wide bottomed saucepan, then add the red curry paste and stir well.

2

Saute until it starts leaving oil at the edges, but is not burnt.

3

To the pot add the boneless chicken and vegetables, saute for 5-8 minutes until the onions start to become clear.

4

Add dark soy sauce, sugar, ginger, and chili garlic sauce to the mixture and cook for 2 minutes before adding the coconut milk.

5

Cook on medium until chicken is cooked through and vegetables are tender.

6

To finish add kaffir lime leaves, basil leaves, salt, and lime juice and then serve hot over rice.

Thai Red Chicken Curry

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