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Spicy Thai Red Curry
Spicy Thai Red Curry
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
"Whip up a zesty Thai red curry with juicy chicken thighs, creamy coconut milk, and fragrant Thai basil in just 60 minutes."
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 5 tablespoons red curry paste, or more to taste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 lime leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 0.5 (.6 ounce) package Thai basil
  • 2 cups cooked jasmine rice
Instructions:
  • In a large saucepan over medium heat, warm vegetable oil. Cook ginger and garlic for 2 minutes. Add red curry paste, sizzle briefly, then pour in coconut milk and bring to a boil.
  • Simmer gently, stirring occasionally until oil rises to the surface. Add chicken thighs and lime leaves. Simmer until chicken is cooked through, about 12 minutes.
  • Enhance the flavor with fish sauce and brown sugar, then adjust to taste: for more saltiness, add extra fish sauce; for more sweetness, add a sprinkle of sugar.
  • Bring the mixture to a boil, then remove from heat and stir in the fragrant Thai basil.
  • Serve the curry in a bowl alongside jasmine rice.

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