Thai Red Curry Chicken
From chuckieb 13 years ago
- 20 minutes to make
- Serves 4
I love Thai food and my Husband and I often order this dish in Restaurants. I came across this recipe in an excellent Recipe book called "The Complete Book of Thai Cooking" by Linda Stephen. I find when I make it at home I can really reduce the amount of salt that you tend to find when you're 'out'. Read more If you can find the 'true' ingredients, like tamarind, palm sugar and fish sauce, the dish will taste a lot more authentic than if you use the subs. It's imperative to use "Thai" basil, no substitute is worthy. It's delicious! I serve it over Jasmine rice. See less
Ingredients
- 14 oz. can coconut milk (I buy 'light') shopping list
- 2 tbsp. red curry paste (I've gone heavy-handed with this and it's totally okay! shopping list
- 1 lb. boneless, skinless chicken thighs, cut in 1" cubes shopping list
- 1 cup very thinly sliced carrots (make little matchsticks) shopping list
- 1/2 cup chicken stock shopping list
- 1 tbsp. fish sauce shopping list
- 2 tsp. palm or brown sugar shopping list
- 2 tsp.fresh lime juice or tamarind paste shopping list
- 4 lime leaves, center vein removed, shredded shopping list
- 1/2 cup fresh sweet Thai basil leaves shopping list
- 2 fresh red chilies, sliced shopping list
How to make it
- In a wok or large fry pan, heat the coconut milk over medium-high heat. Add curry paste.
- Cook, stirring, for 2-3 minutes, or until fragrant.
- Add chicken and carrots.
- Stir in stock, fish sauce, sugar, chilies, and tamarind paste.
- Reduce heat to simmer and cook, stirring freqently, for 30 minutes, or until chicken is cooked.
- Stir in lime leaves and Thai basil.
- Enjoy!
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