Thai Red Chicken Curry

The recipe Sunday was Thai red chicken curry. Chicken thighs simmered in coconut milk with red curry paste, fish sauce, brown sugar, lime, fresh basil, sliced bell pepper, and bamboo shoots. Served over jasmine rice.

The recipe is below.

Thai Red Chicken Curry

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6

Ingredients

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons coconut oil or neutral oil
• 3 tablespoons Thai red curry paste
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 zucchini, halved and sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Juice of 1 lime
• 1/4 cup fresh basil or cilantro, roughly chopped
• Salt to taste
• Cooked jasmine rice, for serving

Instructions

1. Saute the aromatics. Heat oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and ginger and cook for 1–2 minutes until fragrant.
2. Bloom the curry paste. Add the red curry paste and stir constantly for 1–2 minutes, letting it cook directly in the oil until it deepens in color and becomes very fragrant.
3. Add coconut milk and broth. Pour in both cans of coconut milk and the chicken broth, stirring to fully incorporate the curry paste. Bring to a gentle simmer.
4. Season the base. Stir in the fish sauce and brown sugar. Taste and adjust — add more fish sauce for saltiness or more curry paste for heat.
5. Cook the chicken. Add the chicken pieces in a single layer. Simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until chicken is cooked through.
6. Add the vegetables. Stir in the bell pepper and zucchini. Cook for an additional 5–7 minutes until vegetables are just tender but not mushy.
7. Finish and serve. Remove from heat and stir in the lime juice. Top with fresh basil or cilantro. Serve over jasmine rice.
8. To freeze. Cool completely, then portion into freezer-safe containers or zip-top bags (lay flat to save space). Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen if needed. Store rice separately.

Nutrition (per serving)

Calories: 420 | Protein: 32g | Fat: 26g | Carbs: 14g | Fiber: 2g | Sodium: 620mg