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Thai Recipe

Name: Boathouse Restaurants Thai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbs vegetable oil; 4 cloves garlic, minced; 1 item shallot, thinly sliced; 1 tbs fresh ginger, grated; 2 tbs Thai red curry paste; 1 lb boneless chicken thighs, cut into 1" pieces (or firm tofu for vegetarian); 1 item red bell pepper, julienned; 1 item carrot, cut on the diagonal 1/4" thick; 1 item zucchini, halved lengthwise and sliced; 1 cup baby corn (optional); 3 stalks green onions, sliced on bias; 14 oz unsweetened coconut milk; 1 cup low-sodium chicken or vegetable stock; 2 tbs fish sauce (or soy sauce for vegetarian); 1 tbs brown sugar or palm sugar; 2 tbs lime juice (fresh); 1 item red Thai chiles, sliced (optional); 1 cup fresh Thai basil or regular basil leaves; 1 cup cilantro leaves, roughly chopped; 1 tbs toasted peanuts, chopped (optional); 4 servings steamed jasmine rice

Inspired by Boathouse Restaurant

Time35m

Serves4

Make Thai Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Aromatic base

2 tbs Tuscany sunflower oil

4 cloves Garlic, minced

1 item shallot, thinly sliced

1 tbs Fresh ginger, grated

2 tbs Thai red curry paste

Protein & vegetables

1 lb boneless chicken thighs, cut into 1" pieces (or firm tofu for vegetarian)

1 item red bell pepper, julienned

1 item carrot, cut on the diagonal 1/4" thick

1 item zucchini, halved lengthwise and sliced

1 cup baby corn (optional)

3 stalks green onions, sliced on bias

Sauce & seasoning

14 oz unsweetened coconut milk

1 cup low-sodium chicken or vegetable stock

2 tbs fish sauce (or soy sauce for vegetarian)

1 tbs brown sugar or palm sugar

2 tbs lime juice (fresh)

1 item red Thai chiles, sliced (optional)

To finish

1 cup fresh Thai basil or regular basil leaves

1 cup cilantro leaves, roughly chopped

1 tbs toasted peanuts, chopped (optional)

4 servings steamed jasmine rice

Method

Aromatic base

Heat oil and sauté aromatics

Place a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil. When oil is shimmering, add the minced garlic, sliced shallot, and grated ginger. Sauté, stirring, until fragrant and shallot is translucent, about 1–2 minutes.

Bloom the curry paste

Add 2 tbs Thai red curry paste to the aromatics and cook, stirring constantly, for 30–45 seconds to bloom the spices and deepen the flavor. Do not let it burn.

Protein & vegetables

Brown the protein

Add the cut chicken (or cubed tofu) to the pan. Spread into a single layer and let cook without moving for 1–2 minutes to get color, then stir and cook until mostly cooked through, about 3–4 minutes total for small chicken pieces (tofu 3–4 minutes to heat through and brown edges).

Add firmer vegetables

Add the sliced carrot and baby corn to the pan and stir to combine with the chicken and paste. Cook 2 minutes to begin softening.

Finish with softer vegetables

Add red bell pepper, zucchini, and sliced green onions (reserve a few green onion pieces for garnish). Stir and cook 2–3 minutes more, until vegetables are tender-crisp and chicken is cooked through (internal temp 165°F / 74°C).

Sauce & seasoning

Add liquids

Pour in the 14 oz coconut milk and 1 cup stock, scraping any browned bits from the bottom of the pan. Stir to combine and bring to a gentle simmer.

Season and simmer

Stir in 2 tbs fish sauce, 1 tbs brown sugar, and the sliced red Thai chiles if using. Reduce heat to medium-low and simmer 3–4 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning: add more fish sauce for saltiness, a pinch more sugar for balance, or a squeeze more lime if desired.

Finish with lime

Remove the pan from heat and stir in 2 tbs fresh lime juice to brighten the sauce.

To finish

Add herbs and serve

Toss in the Thai basil and cilantro, reserving a few leaves for garnish, and stir once to wilt the herbs into the sauce. Spoon the curry over steamed jasmine rice. Sprinkle toasted peanuts and reserved green onion over each serving.

Serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove and add a splash of water or coconut milk if the sauce tightens.