Authentic Thai Red Curry With Chicken
- Reviews 2
Ready In: 30 mins
Serves: 8-10
Ingredients
- 4 boneless skinless chicken breasts
- 5 tablespoons Thai red curry paste (I recommend Pantai or Mae Ploy brands)
- 3 (13 1/2ounce) cans coconut milk (I like the thick creamy kind)
- 3 tablespoons oil (I use canola)
- 1 1⁄2 cups chicken stock (If you do not have chicken stock, double up on the bullion)
- 1 chicken bouillon cube
- 2 yellow onions
- 4 green bell peppers
- 2 carrots
- 2 small Japanese eggplants
- 1⁄3 cup sugar
- 1 tablespoon lemon juice or 1 tablespoon lime juice
- 1 teaspoon fish sauce (optional)
- 8 sweet basil (leaves)
- 1 teaspoon dried basil
- 8 -10 large cherry tomatoes
- 4 cups jasmine rice (cooked)
Directions
- Cut onion, bell pepper, and eggplant into bite size pieces and set aside. (I like large chunks on my spoon, so I don’t cut them too small).
- Shred carrots with a vegetable peeler and set aside.
- Cut tomatoes in half and set aside.
- Cut chicken into bite size pieces and set aside.
- Pour the oil into a five-quart pot and put over medium heat.
- When the oil is hot, but not smoking, add the Thai Red Curry Paste and stir, sautéing for about 2 minutes. (I like my Thai Red Curry the same as I ate it in Thailand, very spicy. Therefore, I use about 6 to 8 tablespoons of curry paste. My guess is most people would use about five. Any less, what's the point? Use your judgment for what you like.).
- Add the coconut milk and chicken stock, then throw the chicken bullion cube in the pot and stir.
- After the liquid begins to boil, add the vegetables, carrots, and tomatoes.
- Add sugar, lemon juice, sweet basil leaves, and crushed basil, then bring to a boil again. (I usually turn the heat down and allow the vegetables to cook for about five minutes or so before adding the chicken.).
- Add the chicken and bring to a boil. Turn the heat down and simmer for about five more minutes.
- Serve with hot Jasmine rice.
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