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1000 times better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to flavor everything!
Let's savor every single drop of this curry. EVERY DROP. Over a bed of white rice (or any rice/grain of your liking), you can let this heavenly coconut curry sauce soak up completely.
With boneless, skinless chicken thighs and some hearty veggies (feel free to add any lingering veggies in the fridge as needed: mushrooms, peas, broccoli, green beans, etc.), this comes together quickly. And the finishing touch of freshly squeezed lime juice, cilantro and Thai basil leaves just takes this to the next level.
Serve over rice, spaghetti, everything.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here, but chicken thighs have darker meat and a higher fat content that will produce juicier, more flavorful chicken.
WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?
Personally I love it Mae Ploy (contains shrimp paste). Thai cuisine it's also great and more readily available at most grocery stores.
- 1 cup basmati rice
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, taste
- 1 ½ spoons olive oil
- 1 medium shallot, cut into cubes
- 3 spoons tomato paste
- 3 spoons red curry paste
- 3 Cloves garlic, chopped
- 1 table spoon freshly grated ginger
- 1 (12 oz) Candies unsweetened coconut milk
- ½ cup chicken broth
- 1 medium red pepper, chopped
- 1 medium yellow pepper, chopped
- 3 spoons chopped fresh coriander leaves
- 1 table spoon chopped fresh Thai basil leaves
- 1 table spoon freshly squeezed lime juice
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In a large pot with 1 1/2 cups water, cook rice according to package instructions; set aside.
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Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
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Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chicken and shallots and cook, stirring occasionally, until the chicken is evenly browned, about 6 to 8 minutes.
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Stir in tomato paste, red curry paste, garlic, and ginger until fragrant, about 2 minutes.
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Stir in coconut milk and chicken broth; Season with salt and pepper to taste. Bring to the boil; reduce heat and simmer until slightly reduced, about 7 to 10 minutes.
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Stir the peppers until softened, about 5 to 8 minutes.
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Stir in cilantro, basil, and lime juice; Season with salt and pepper to taste.
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Serve hot over rice.
