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Thai Coconut Red Curry with Chicken
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Ingredients
0 of 15 gathered
Step by step
Method
6 steps
- 1
Scoop the thick cream from the top of the coconut milk can into a medium saucepan over medium heat. Whisk in the red curry paste until it smells sharp and chili-sweet, about 1–2 minutes. Pour in the rest of the coconut milk and simmer gently 5 minutes so the paste blooms.
- 2
Stir in the chicken broth, fish sauce, brown sugar, bamboo shoots, and mushrooms. Let it bubble softly 10–12 minutes, stirring now and then, until the sauce smells fragrant and thickens a little around the edges.
- 3
Meanwhile, heat the oil in a skillet or wok over medium-high. Season the chicken with salt and pepper and cook 6–8 minutes, turning, until the pieces are lightly browned and cooked through (no pink in the middle). Move them to a plate.
- 4
In the same pan, sauté the peppers and onion 4–5 minutes until they're bright and still a bit crisp — you want bite, not mush.
- 5
Taste the curry and adjust: more paste for heat, fish sauce for salt, sugar if it's too sharp. Tear in most of the basil.
- 6
Serve rice in bowls, pile on chicken and veggies, and ladle the curry over generously. Finish with the remaining basil while it's still hot.