Recipe by CountryLady
This recipe from Food & Drink magazine isn't an authentic Thai dish but its delicious! You can add diced potato, diced tomato or sliced green beans instead of or in addition to the red peppers. My hubby doesn't like spicy food so he wasn't fond of it - but I'm the cook & occasionally he will just have to suffer!!
Top Review by Chef TanyaW
This is a really solid dish. I modified it quite a bit, but the sauce is very good... it didn't smell so great while cooking but was very good. I added an onion, 2 T garlic after cooking chicken. I added a couple of carrots and potatoes when it was simmering. I think these added bulk and nutrients to the recipe. I used red curry paste and increased the amount called for by a generous teaspoon after taking out my kids portion. I used 4 B/S chicken breasts instead of thighs. I also subbed lemon juice for lime and milk for coconut milk since I didn't have lime and coconut milk on hand... it would have been a little better with original ingreds. I increased the turmeric to 1 1/2 tsp. I served it over basmati rice and threw on some peanuts and raisins. So I guess I really modified the recipe a lot and should submit a new recipe! I almost burned myself and spilled some milk because the pan was so hot when I added milk and I got hot splattered.
- 8 skinless chicken thighs
- 1 teaspoon turmeric
- 2 tablespoons vegetable oil
- 1 tablespoon Thai red curry paste or 1 tablespoon green curry paste
- 1 (400 ml) can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons sugar
- 1 red bell pepper, cored, seeded & thinly sliced
- kosher salt
- basil leaves (to garnish, preferably Thai)
- 1 lime, cut into wedges
Directions See How It's Made
- Pat chicken dry and remove any excess fat; sprinkle with turmeric.
- Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm) and discard all but 1 tbsp of oil in the pan.
- Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
- Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
- Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
- Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
- Check the sauce for taste – if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.