Thai Red Curry

• portions: 5

Ingrédients

1 lb boneless chicken thighs, cut into thin strips

1 red bell pepper, cut into wedges

1 large zucchini, cut into small wedges

½ onion, sliced

2-3 garlic cloves, minced

½ tbsp coriander stem, minced

1 tsp ginger, minced

1 stalk lemongrass, root end cut off and smashed

1½ cups coconut milk (full fat if possible)

½ cup stock/water

4 tbsp red curry paste (ingredients vary based on brand, but whatever works)

½ tbsp light brown sugar

2 tsp fish sauce (don’t sub this out!)

2 tsp lemon juice

8-10 thai basil leaves, roughly torn

2 tbsp high-heat cooking oil

Instructions

1 lb boneless chicken thighs, cut into thin strips

1 red bell pepper, cut into wedges

1 large zucchini, cut into small wedges

½ onion, sliced

2-3 garlic cloves, minced

½ tbsp coriander stem, minced

1 tsp ginger, minced

1 stalk lemongrass, root end cut off and smashed

1½ cups coconut milk (full fat if possible)

½ cup stock/water

4 tbsp red curry paste (ingredients vary based on brand, but whatever works)

½ tbsp light brown sugar

2 tsp fish sauce (don’t sub this out!)

2 tsp lemon juice

8-10 thai basil leaves, roughly torn

2 tbsp high-heat cooking oil

Notes

Heat the oil in a large pan / skillet over medium-high heat. Add the onion, ginger, and garlic. Saute for a minute until it’s aromatic.

Add the red curry paste and the minced coriander stems. Cook for 2-3 minutes, stirring often, or until the paste is fried off and the oil is nicely colored. This step is essential for awakening the flavors of the curry paste.

Add the coconut milk, stock, lemon juice, brown sugar, fish sauce, and lemongrass stalk. Turn the heat up to high and mix well, letting everything come up to a boil, 2-3 minutes.

Add the chicken thighs and let it simmer for 7-8 minutes. Once the chicken is almost fully cooked to your liking and the sauce is reduced to the thickness you want, add in the bell pepper and zucchini and cook for another 2 minutes, or until the vegetables are just cooked and still have a bit of crunch to them. Remove from the heat.

Remove the lemongrass stalk and add in the torn thai basil. Serve hot over rice or any other starch.