Red Thai Curry with Chicken

Red_Thai_Curry_2013-04-14b When I have the time, I love to make Thai curry from scratch (which includes grinding my own chili paste in a mortar and pestle, etc.). When I don’t have the time, but am in the mood for Thai curry, I make this version. It’s quick and easy to prepare, and almost as good as the traditional version. Give it a try!

1 14oz can lite coconut milk
2 Tbsp store-bought red Thai curry paste
2 Thai chilies, seeded and cut into very fine julienne strips
1 medium onion, thinly sliced
1 lb boneless, skinless chicken breasts, cut lengthwise down the middle of the breast, then thinly sliced crosswise
1 Tbsp (packed) brown sugar
1 Tbsp fish sauce
1 tsp salt
2 kaffir lime leaves, stem/spine removed, then very thinly shredded
3/4 cup thinly sliced Thai basil
1 Tbsp fresh lime juice

Heat 1/4 cup of the coconut milk and curry paste in a wok or Dutch oven over medium-high heat, stirring constantly. When the mixture has reached a boil, add the chilies and onion, and saute for 5 minutes.

Add the chicken, sugar, fish sauce, salt and lime leaves and the rest of the coconut milk to the wok. Bring to a boil and cook for another 5 minutes.

Add the basil and lime juice, and simmer for an additional minute. Serve hot with steamed jasmine rice.

Serves 4.

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7 thoughts on “Red Thai Curry with Chicken

  1. angenette

    This looks amazing, and even though it isn’t completely from scratch, you add enough flavors and ingredients to make it taste that way! Can’t wait to try it myself!

    Reply

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