Description
A rich and flavorful Thai red curry with chicken, coconut milk, and aromatic herbs.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon Thai red curry paste
- 1/4–1/2 teaspoon red pepper flakes
- 5 garlic cloves, minced
- 1 pound chicken thighs (cut into thin strips)
- 4 cups chicken stock
- 3 bay leaves (omit if using galangal and not ginger)
- 1 3-inch piece galangal or ginger (sliced into 1/2 pieces, no need to peel)
- 3 stalks lemongrass
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper (omit if using galangal and not ginger)
- 1 13 oz. can quality coconut milk (I like Chaokoh)
- 2 tablespoons Thai fish sauce
- 2 tablespoons brown sugar
- 3–4 tablespoons lime juice (to taste)
- 8 oz mushrooms, sliced
- 1 red bell pepper, chopped
- Asian chili sauce (to taste)
- lemon juice (to taste)
- Salt and freshly ground black pepper to taste
- cilantro for garnish
- green onions for garnish
- fresh basil for garnish
- lime juice for garnish
Instructions
- Heat 1 tablespoon coconut oil over medium high heat.
- Add red curry paste, red pepper flakes and garlic and sauté for 30 seconds.
- Add chicken and sauté until opaque but not cooked through.
- Add chicken stock, bay leaves (if using ginger), galangal or ginger, lemongrass, basil, salt and pepper and bring to a boil.
- Lower heat to medium-low; cover and gently simmer for 10 minutes.
- Stir in coconut milk, fish sauce, sugar, lime juice, mushrooms, and red bell pepper.
- Simmer a couple of minutes until bell peppers are crisp tender.
- When ready to serve, ladle out lemongrass stalks, bay leaves and galangal/ginger chunks.
- Taste and add additional salt, pepper, lemon juice and Sriracha to taste.
- Garnish individual bowls with fresh cilantro, green onions, fresh basil and fresh lime juice.
Notes
- This dish can be adjusted for heat by increasing or decreasing red pepper flakes and Sriracha.
- Feel free to add other vegetables like zucchini or snow peas.
- Serve with rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg