Thai | Thai Red Curry Chicken
Updated on October 19, 2018
Tastes just like in Thai restaurants, except better. Serve over jasmine rice.
Update: I added potatoes as an option and changed the cooking instructions a bit. It's not so soupy now, I didn't take a new photo though. The result is a thicker and darker sauce.
Yield: 4 servings
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
kosher sea salt, to taste
freshly ground pepper, to taste
Yukon gold potato or marble potatoes, cut into bite-size pieces, steamed (optional)
high-heat oil (grapeseed or avocado)
14 ounce can of coconut milk
1 tablespoon red curry paste
1 tablespoon fish sauce
2 tablespoons brown sugar
1/3 cup low-sodium chicken stock
1/2 cup frozen peas
fresh Thai basil or basil
Method
Season chicken with salt and pepper. Stir fry in wok in oil. Drain chicken on paper towels.
Wipe out excess oil in wok. Add coconut milk and red curry paste. Simmer over medium heat for 5 minutes. Add fish sauce, brown sugar, and chicken stock.
Simmer 5 minutes, stirring occasionally. Add cooked potatoes, if using. Simmer another 5 minutes. Add frozen peas and chicken. Heat through. Top with fresh basil.
(Ref. "Thai Red Curry Shrimp" recipe, Thai Kitchen Red Curry Paste jar label.)