Thai Red Curry
A quick, favorite dinner. This Thai red curry recipe loaded with chicken, vegetables + coconut milk is ready in 30 minutes and comes layered with bright, authentic flavors.
Servings: 4
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Ingredients
For the Curry
- 2 tablespoons vegetable oil, such as canola
- 1/2 cup thinly-sliced shallots, from 1 or 2 large shallots
- 1 tablespoon grated fresh ginger, from a 1-inch knob (peeled)
- 2 tablespoons Thai red curry paste (I used Thai Kitchen brand)
- 1 cup no-sodium chicken stock
- 1 can (13.5 oz.) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon plus 1 teaspoon packed brown sugar, dark or light
- 2 tablespoons fresh lime juice, from one lime
- 1/2 teaspoon powdered turmeric
- 1 bell pepper, sliced thin
- 2 cups shredded cooked chicken, from a rotisserie chicken or 1 pound of chicken breasts
To Finish and to Serve
- 4 cups cooked rice, white or brown
- 1 large handful fresh cilantro, leaves and tender stems, roughly chopped
- 3 scallions, green and light green parts, sliced thin on an angle
- fresh lime wedges from 1 or 2 limes
Instructions
- Heat the oil in a medium soup pot over medium-low heat. Add the shallots and bell pepper slices and cook, stirring frequently, until softened, 3 to 5 minutes. Add the ginger and curry paste and cook, stirring constantly, for 1 more minute. TIP: If you are making rice, get that started before anything else.
- Add the chicken broth (if using), coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Simmer, uncovered, for 10 minutes.TIP: Shake your coconut milk before opening. It tends to separate. At the same time, don't worry if it comes out in separated chunks. It will all melt together as the curry heats.
- Taste the soup and adjust the seasoning. Divide the rice and chicken into serving bowls. Ladle the broth over top. Generously top with the chopped cilantro and scallions. Serve with fresh lime wedges.