THAI RED CURRY WITH CHICKEN
A gluten-free curry filled with protein and veggies, this Thai Red Curry with Chicken is better than any takeout you will ever have thanks to an authentic Thai chef’s secret. Guaranteed!
Servings: 4
Ingredients
- 1 cup rice, rinsed
- 2 ½ cups water (divided)
- ½ teaspoon salt
- (2) 13.5-ounce cans full-fat coconut milk
- (1) 4-ounce jar red curry paste (see note for my favorite brands)
- 1 ½ pounds chicken, cut into bite-size pieces
- 2 large carrots, cut into ½-inch rounds
- 1 small crown broccoli, cut into florets
- 1 large bell pepper, cut into large chunks
- 3 tablespoons fish sauce
- 1 teaspoon coconut sugar
- 1 cup torn basil leaves (preferably Thai basil if you can find it)
Instructions
Make the Rice:
- Add the rice, 2 cups of water, and salt to a small saucepan and bring to a boil. Reduce to a low simmer, cover, and cook for 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Make the Curry:
- Heat a large skillet over medium and add only the cream from the top half of both cans of coconut milk. Save the liquid for later.
- Bring the cream to a gentle boil and boil for 1 minute.
- Add the curry paste and mix until just combined, then turn the heat down to a simmer. Simmer, stirring infrequently, until the coconut cream begins to release some oil and there are red streaks in the mixture, about 3-5 minutes.
- Add the chicken and cook for another 4 to 5 minutes.
- Add the remainder of the cans of coconut milk and ½ cup water and bring to a gentle boil.
- Add the veggies, stirring to incorporate, and cook for another 3 to 5 minutes.
- Add the fish sauce and coconut sugar and cook for 2 to 3 more minutes. Taste and add more fish sauce or coconut sugar to your preference.
- Add the basil leaves and cook for 1 to 2 more minutes.
- Remove from heat and serve over warm rice.
- ENJOY!!
Notes
My favorite curry paste brands are @mikesorganicfoods and @mekhalaliving. If you are sensitive to spice, @thaikitchen is very mild (though I think it also has a weak flavor, so it's not my favorite).
Curries make for great leftovers! Make the full recipe, even if you’re just cooking for one. Then, portion out servings into glass containers and keep in the fridge for later in the week or freeze. It will stay good for two days and three months in the freezer.