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Thai Chicken Red Curry

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Servings 8 servings

Ingredients
  

  • 4 chicken thighs (boneless, skinless, cut into bite-sized pieces)
  • 1 Tbsp vegetable oil (canola, safflower, peanut, avocado, etc.)
  • 2.5 Tbsps red curry paste
  • 1 inch piece of ginger (or galangal, peeled and grated)
  • 1 clove garlic (peeled, grated)
  • 2 cups chicken broth
  • 800 ml coconut milk
  • 6 makrut lime leaves
  • 4 small potatoes (washed and sliced into medallions)
  • 1 Tbsp fish sauce
  • 1 bell pepper (cored and cut into large chunks)
  • 2 leeks (white only, sliced into 1" thick pieces)
  • 1 Tbsp lime juice (fresh, from about 1/2 lime)
  • 1/2 Tbsp sugar
  • salt (to taste)
  • 4 cups steamed white rice (to serve)
  • chopped fresh cilantro or Thai basil (to serve)

Instructions
 

  • Heat the oil in a wok or large pot at medium-high heat and add the garlic, ginger and curry paste, and stir until fragrant.
  • Add the coconut milk, broth, and makrut lime leaves. Stir until the curry paste is mixed into the liquid and it comes to a simmer.
  • Reduce the heat to medium and add the chicken pieces, potatoes and leeks, cover and cook for 5 minutes.
  • Add the fish sauce, sugar, and peppers, stirring in well, cover and  cook for 5-10 minutes, or until chicken is fully cooked.
  • Take off the heat, squeeze in the lime juice and serve with rice.
Keyword Chicken, Curry, Thai, Vegetables