Thai Red Curry

Sweet, spicy, aromatic chicken curry on a bed of fluffy jasmine rice. It's layered with complex flavors but comes together in 30 minutes or less! Serves about 5 bowls.


30. Minutes. How? Cheatin', of course! I opt for pre-made red curry paste. It's available in a small jar or tube at most grocery stores in the Asian section. I didn't have time to go to Asian market, so I used the ubiquitous Thai Kitchen brand. Don't knock it just yet. We'll elevate it with more aromatics so it packs more flavor and heat. It has sweetness from the coconut milk, freshness from the ginger and veggies, savor/umami from the chicken and fish sauce.


Ingredients:

  1. 1 lb. boneless skinless chicken thighs, cut into 1 inch pieces

  2. 4 oz. Thai red curry paste

  3. 1 can (FULL FAT BABY) coconut milk (about 14 oz.)

  4. 2 knobs of ginger, peeled and sliced into 2 inch strips

  5. 1/2 medium onion, sliced

  6. 4 cloves garlic, minced

  7. 1/2 bunch of asparagus, chopped into 2 inch pieces

  8. Bell peppers or sweet peppers, cut into 1.5 inch pieces

  9. 5-6 Thai chilies (can sub serrano pepper), minced (optional if you're a lil' bitch)

  10. 2 teaspoons fish sauce

  11. 1 teaspoon red pepper flakes

  12. Salt & pepper to taste

  13. Lime wedges and cilantro to garnish

Instructions:

  1. Heat a large pan or wok over medium heat and sauté the ginger, chilies and onion for about 2 minutes, or until the onion starts to soften.

  2. Stir in the red curry paste. Continue to sauté the ginger, onions, chilies, and paste for about 4 minutes or until the paste darkens to a brick red.

  3. Add the chicken and a little bit more oil. Cook the chicken for about 3 minutes.

  4. Pour in the coconut milk and bring to a simmer for 6-8 minutes uncovered. Stir the curry so that there are no unincorporated bits of paste and the color is even throughout. The sauce should reduce and become more concentrated.

  5. Add in the veggies and continue simmering until they reach your desired consistency. I like them to stay a little crunchy, so I cook them for about 3 more minutes in the saucy goodness.

  6. Serve immediately over a bed of jasmine rice and garnish with cilantro, lime juice, and sambal oelek. Enjoy!

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