Thai Red Curry
This Thai red curry is super quick and easy. You'll wonder how a meal so tasty could take so little time to prepare.
Servings: 6 people
Ingredients
- vegetable oil, for sauteeing
- 1 1/2 pounds boneless skinless chicken thighs
- 1 bell pepper, diced
- 1 small onion, diced
- kosher salt, to taste
- 2 cloves garlic, minced
- 1 4- oz. can curry paste
- 1 13.5- oz. can coconut milk
- jasmine rice, for serving
- 1/4 bunch cilantro, roughly chopped, for serving
- fish sauce* (optional)
- Thai chili flakes (optional)
- sugar (optional, to taste)
Instructions
- Cut chicken into 1 inch cubes. In a large heavy bottom pot such as a dutch oven, heat oil on medium-high heat. Saute the chicken for 1 minute. Do not move the chicken around during this time. Flip and saute for another minute, again don't move around the chicken. Saute for another 1-3 minutes or until cooked through. Remove from pot and set aside.
- Saute peppers on medium-high heat for 4 minutes. Sprinkle some kosher salt over the peppers about halfway through. Lower heat to medium and add onion. Saute for 4 more minutes, sprinkling kosher salt halfway through.
- Add the garlic and the curry paste. Saute for 1 minute. Add the coconut milk. Bring to a boil. Lower to a simmer and simmer for 4 minutes. Add the chicken and simmer for 1 minute more. Taste and add more kosher salt, fish sauce, sugar, or Thai chili flakes if necessary. Serve with jasmine rice.
Notes
Fish sauce: It's ok if you don't have fish sauce on hand. Its main purposes are to make a dish saltier and have more umami. If you don't have any and your dish needs salt, just add salt.