- 1
Ingredients
- 1 Tbs. vegetable oil
- 3 Tbs. red Thai curry paste
- 2 cups snap peas, trimmed and cut in half on the diagonal
- 2 large shallots, thinly sliced (about 1 cup)
- 1 medium red bell pepper, thinly sliced into 2-inch-long strips
- One 13.5- to 14-oz. can coconut milk
- 6 wild lime leaves (magrut or kaffir lime;optional)
- 1 Tbs. light brown sugar
- 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
- 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
- 2 Tbs. fish sauce, more to taste
- 1 Tbs. plus 1 tsp. fresh lime juice
- Kosher salt
Preparation
Step 1
This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version:
Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.
Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.
Variations
After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.
With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.
This recipe was delicious! I look forward to eating our leftovers! I only added a couple of ingredients: one fresh zucchini (because I love veggies) and 1 fresh jalepeno pepper (because I like spicy!). Also, I couldn't find the kaffir leaves, so I left those out. Still a fantastic, restaurant-worthy dish. Oh! And I served it with jasmine rice - so wonderful! Definitely try this recipe!
Great easy dish, but too hot for me with the 3 TBLS of curry paste. Next time I will use 1 to 1 1/2, I use Mai Ploy brand, don't know if it's extra hot or not, but it has great flavor. I also used light coconut milk just to save on a few calories and fat. Even with the heat being a bit much for me, it still had great flavor and I will be making again.