Time: 40min
Servings: 6-10
Rating: 4/5
Recipe by Nagi from Recipe Tin Eats: https://www.recipetineats.com/thai-red-curry-with-chicken/
INGREDIENTS
- 2-2.5lb chicken thighs (~4), boneless & skinless
- 3 medium broccoli heads, bite sized florets
- 2 carrots, chopped
- 1 lb butternut squash
- 1 red bell pepper
- Thai basil leaves
- 16 tbs thai red curry paste
- 4 garlic cloves, minced
- 4 tsp fresh ginger, sliced
- 2 tbs lemongrass
- 8-16 red chilies, sliced
- 2 cup chicken broth
- 2x 14oz coconut milk
- 12 kaffir lime leaves
- 2 tsp fish sauce
INSTRUCTIONS
- Chop chicken into bite size pieces. Cut vegetables into appropriate sizes.
- Heat oil in large pan over medium high heat.
- Add in curry paste, garlic, ginger, and lemongrass. Cook for 2min.
- Add chicken broth, stir, and reduce liquid in half for 3min.
- Add in coconut milk, lime leaves, and fish sauce.
- Simmer chicken and carrots for 8-10min. Add squash and broccoli in 5min after chicken.
- Adjust seasoning of sauce. Add in bell pepper.
Thoughts
Solid curry and quick to whip together. Next time, I want to add more Thai sauce and some chilies or other spicy sauce. I’m also going to make sure the vegetables are cut into the right size to get softened appropriately. I also cut the fish sauce in half, it was more fishy than I wanted it to taste. Delicious with rice.
Updates: Double the sauce ingredients and increase curry paste from 6tbs to 8tbs (before doubling). Add some red chilies for some spiciness. I would also look for a coconut rice recipe and increase the chicken from 1.5lb to 2-2.5lb.