Thai Red Curry

This rich and fiery stew combines the sweet, sour, salty and spicy flavors that personify classic Thai cuisine. Ready-made red curry paste can be found in most Asian grocery stores and online retailers.

Thai Red Curry

INGREDIENTS

4.5 lbs boneless chicken thighs, bite-sized pieces

• 4 cans (13.5 oz) full-fat coconut milk — do not shake

• 3 cups chicken broth

• 6–8 tbsp red curry paste

• 3 tbsp vegetable oil

• 3 tbsp fish sauce

• 3 tbsp palm sugar

• 3 red bell peppers, sliced

• 2 cans bamboo shoots, drained

• 20 kaffir lime leaves, torn

• 3 cups Thai basil leaves

• 2–3 red chilies, sliced (garnish)

• Jasmine rice, for serving

METHOD

1. Open coconut milk cans without shaking. Scoop thick cream from the top into a bowl. Reserve the thinner milk below.

2. Heat oil in a large wok or pot over medium-high. Add coconut cream and cook, stirring, until it bubbles and oil separates, 2–3 minutes.

3. Add red curry paste to the coconut cream. Fry, stirring constantly, for 2–3 minutes until fragrant and deeply colored

4. Add chicken pieces. Stir to coat in the curry base. Cook 5 minutes until chicken is fully cooked.

5. Pour in coconut milk and chicken broth and bring to boil, then reduce to a gentle simmer.

6. Add bamboo shoots, bell peppers, and kaffir lime leaves. Stir to combine.

7. Add bamboo shoots, bell peppers, and kaffir lime leaves. Stir to combine.

8. Taste and adjust — rich, spicy, slightly sweet, fragrant.

9. Stir in Thai basil just before serving. Garnish with red chilies. Serve over jasmine rice.