Coconut Red Curry with Chicken

I started with a recipe I found on Pinterest, but I automatically omitted the yellow curry powder it called for (because I hate that stuff!); and after I made it, I decided that it had called for way too much ginger. I now feel vindicated because after doing a Google search I find that most “authentic” Thai recipes {click for link} have no yellow curry powder anywhere in sight, and the amount of ginger is more like what I was thinking. Ha!

You start by making the sauce from a jar of storebought, and then you kick it up a notch. Then add raw chicken or shrimp to simmer in it, then add your vegetables when your meat is getting close to done. If you want, you could parboil your veggies first.

3-4 T red curry paste (Maesri is the best brand; but Thai Kitchen worked)
2 large garlic cloves, minced
2t minced fresh ginger
1T lemongrass paste
3T oil (coconut oil is nice; or you can use canola)
1c chicken broth
14oz full fat coconut milk
6 kaffir lime leaves (gives it that restaurant-tasting edge)
2T sugar
2t fish sauce
12oz chicken thighs or other protein
10-12oz veggies: green beans, butternut squash, bell peppers, eggplant, carrots …
12 Thai basil leaves (if using regular basil, cut back on the quantity)

Cilantro leaves and red chili slices for garnish

Saute the jarred curry paste, garlic, ginger & lemongrass in the oil for about 2 minutes, to dry it out. Add the chicken broth and cook to reduce by half. Add the rest of the ingredients, except veggies and cook for a few minutes.

Do a taste test. More fish sauce? More sugar?

Add the veggies and simmer until they’re done. Stir in the Thai basil leaves. Serve over rice and garnish with cilantro and chili slices.

Leave a Comment