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1000 times better than take out. Tender chicken + vegetables in heavenly curry sauce. Serve over rice to let everything settle.
We savor every drop of this curry. EVERY DROP. On a bed of white rice (or any rice/grain of your choice) you can let this heavenly coconut curry sauce simmer completely.
With boneless, skinless chicken thighs and some hearty veggies (feel free to throw in whatever veggies you have in the fridge if you need to: mushrooms, chickpeas, broccoli, green beans, etc.), it comes together quickly. And the finishing touches of freshly squeezed lime juice, cilantro and Thai basil leaves just take it to the next level.
Serve over rice, noodles, anything.
TOOLS FOR THIS COMPONENT
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and higher fat content, which will result in a juicier, tastier chicken.
WHAT DO YOU RECOMMEND FOR RED CARRIE HAIR?
I personally love it Mae Ploy (contains shrimp paste). Thai cuisine it’s also great and more affordable at most grocery stores.
- 1: glass basmati rice
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, to try
- 1 ½ tablespoons olive oil
- 1: medium foliage, diced
- 3: tablespoons tomato paste
- 3: tablespoons red curry paste
- 3: clove garlic, ground
- 1: table spoon fresh grated ginger
- 1 (12 oz) can unsweetened coconut milk
- ½: glass chicken broth
- 1: medium red bell pepper, chopped
- 1: medium yellow bell pepper, chopped
- 3: tablespoons chopped fresh cilantro leaves
- 1: table spoon chopped fresh Thai basil leaves
- 1: table spoon freshly squeezed lime juice
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In a large pot of 1 1/2 cups water, cook rice according to package directions; put aside
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Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
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Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and scallions and cook, stirring occasionally, until the chicken is evenly browned, about 6 to 8 minutes.
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Stir in tomato paste, red curry paste, garlic, and ginger until fragrant, about 2 minutes.
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Stir in coconut milk and chicken stock; Season with salt and pepper to taste. to boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
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Saute bell pepper until soft, about 5-8 minutes.
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Stir in cilantro, basil, and lime juice; Season with salt and pepper to taste.
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Serve hot over rice.