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Thai Chicken Red Curry

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

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)

Method
 

  1. 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.
  2. 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.
  3. Reduce the heat to medium and add the chicken pieces, potatoes and leeks, cover and cook for 5 minutes.
  4. Add the fish sauce, sugar, and peppers, stirring in well, cover and  cook for 5-10 minutes, or until chicken is fully cooked.
  5. Take off the heat, squeeze in the lime juice and serve with rice.