Thai Red Curry Recipe
For those of you not following us on Twitter (@Gormogons if that’s not obvious), ‘Puter is sick (again)…man-sick…by which I mean, he is home sitting on the couch, complaining that he’s going to die, while watching TV and tweeting. Dying. Right.
Anyway, he cooked up, what I would assume is, some pretty good chicken soup. Coincidentally, GorT had Thai Red Curry on the menu for Mrs. GorT and I tonight and while eating it I thought, “man, this would fix ‘Puter up really quick”. A number of followers asked for the recipe – it’s pretty easy.
Thai Red Curry
- 1½ cups jasmine rice*
- 1 tbl canola oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper
- 2 shallots, minced
- 3 cloves garlic, minced
- 3 tbl Thai red curry paste
- 1 tbl freshly grated ginger
- 1 (13.5-ounce) can coconut milk (recommend not using “lite”)
- 1 broccoli crown, cut into small bite-sized pieces
- 1 zucchini, ¼ in slices then quartered
- 1 red bell pepper, cut into small bite-sized pieces
- 2 green onions, thinly sliced
- 3 tbl chopped fresh cilantro leaves
- 2 tbl freshly squeezed lime juice
- (optional) Huy Fong Sambal oelik chili paste
- Cook rice (see first note below)
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper. Add chicken, shallots to the stockpot and cook until golden, about 3-5 minutes. Add garlic and cook another minute.
- Stir in Thai red curry paste and ginger until fragrant, about 1 minute.
- Stir in coconut milk. Optionally, add 1-3 tsp of the sambal oelek chili paste to add spice – you can also add more Thai Chili paste.
- Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 15 minutes.
- Add vegetables (zucchini, broccoli, pepper, etc.) and simmer in pot until just tender, about 3-5 minutes.
- Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- Serve over rice.
* I would make coconut rice to enhance the flavor – replace ½ the water the rice recipe calls for with coconut milk. You may need to extend the cooking time slightly.
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