Red Curry With Chicken Ls Recipe

Prepare aromatics

Peel and roughly chop the shallots and garlic. Peel and thinly slice or grate the galangal (or ginger). Trim and finely mince the white part of the lemongrass. If using store-bought red curry paste, measure 3 tablespoons; if making your own, pound or blend equal parts dried chilies, coriander seed, cumin, shrimp paste (optional), garlic, shallot, galangal, lemongrass and kaffir lime zest to make about 3 tablespoons.

Heat a large skillet or wok over medium heat. Add 2 tablespoons of vegetable oil. When the oil shimmers, add the prepared aromatics and sauté briefly (30–45 seconds) until fragrant. Add the red curry paste and fry, stirring constantly, for 1–2 minutes to bloom the spices and remove the raw edge. The paste should become glossy and fragrant but not burn.

Brown the chicken

Increase heat to medium-high. Add the chicken pieces to the pan with the curry paste and toss to coat. Sear the chicken for 2–3 minutes, stirring occasionally, until the outside is pale golden but not fully cooked through.

Add vegetables

Add the cubed eggplant, sliced red bell pepper and drained bamboo shoots to the pan. Stir to combine with the paste and chicken so the vegetables are coated and begin to soften, about 2 minutes.

Simmer in coconut milk

Pour 14 oz of coconut milk and 1 cup of chicken stock (or water) into the pan, scraping the bottom to loosen any browned bits. Add the torn kaffir lime leaves if using. Bring to a gentle simmer, reduce heat to medium-low and cook uncovered for 8–10 minutes, stirring occasionally, until the chicken is cooked through (internal temp 165°F / 74°C) and eggplant is tender.

Season

Stir in 1.5 tablespoons fish sauce and 1 teaspoon palm or brown sugar. Taste and adjust: add more fish sauce for saltiness or up to 1 teaspoon more sugar to balance. Finish with 1 tablespoon lime juice to brighten the curry. If you prefer a thinner curry, add up to 1/4 cup more stock.

Finish and serve

Remove from heat and stir in 1 cup Thai basil leaves until wilted. Taste and adjust seasoning. Spoon the curry over cooked jasmine rice and garnish with chopped cilantro and sliced red chilies as desired. Serve immediately.