Prep 15 mins
Cook 25 mins
Adapted from November 2010 issue of Bon Appetit. This is the closest recipe I have found to my favorite Thai restaurant. Cook longer (about 1 hr., rather than the 6-8 minutes recommended) for softer chicken and better melding of flavors.
- 3 1⁄2 cups canned unsweetened coconut milk, divided
- 1 tablespoon Thai red curry paste
- 1 teaspoon Thai red curry paste
- 8 kaffir lime leaves (substitute 1 T. fresh lime juice plus 1/2 tsp. grated lime peel for each leaf if unavailable)
- 3⁄4 cup thinly sliced onion
- 6 leaves Thai basil (substitute regular basil leaves if unavailable)
- 1 1⁄2 lbs boneless skinless chicken breast halves, cut into 1/4- to 1/3-inch slices
- 1⁄2 large red bell pepper, cut into 2x1/4-inch strips
- 4 teaspoons tamarind paste
- 2 teaspoons fish sauce
- 4 teaspoons sugar
- 4 teaspoons cayenne (or to taste)
- 2 cups steamed rice
- Heat 1/2 Celsius coconut milk, Thai red curry paste, and kaffir lime leaves in heavy large skillet over medium-high heat. Stir until mixture thickens, about 2 minutes.
- Stir in remaining 3 Celsius coconut milk, onion, and basil sprigs; bring to boil. Continue to boil until slightly thickened, about 5 minutes.
- Reduce heat to medium-low. Add chicken, bell pepper, tamarind paste, fish sauce, and sugar. Simmer until chicken is cooked through, stirring often, 6 to 8 minutes.
- Serve with steamed rice.