Ingredients for Authentic Thai Red Curry With Chicken
- 1.5 lbs Boneless Skinless Chicken Breasts
- 4 tablespoons Thai Red Curry Paste
- 1 (13.5 ounce) can full-fat Coconut Milk
- 2 tablespoons Vegetable Oil
- 1 cup Chicken Stock
- 1 Chicken Bouillon Cube
- 1 medium Yellow Onion
- 1 Green Bell Pepper
- 2 medium Carrots
- 1 medium Japanese Eggplant
- 1 tablespoon Granulated Sugar
- 2 tablespoons fresh Lime Juice
- 1 tablespoon Fish Sauce
- 1/4 cup chopped fresh Sweet Basil leaves
- 1 tablespoon crushed Dried Basil
- 2 medium Cherry Tomatoes
- Jasmine Rice, for serving
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How to Make Authentic Thai Red Curry With Chicken
- Cut 1 medium onion, 1 bell pepper (any color), and 1 medium eggplant into bite-sized pieces. Set aside.
- Shred 2 medium carrots using a vegetable peeler. Set aside.
- Cut 2 medium tomatoes in half. Set aside.
- Cut 1.5 lbs boneless, skinless chicken breasts into bite-sized pieces. Set aside.
- Pour 2 tablespoons of vegetable oil into a five-quart pot or Dutch oven over medium heat.
- Once the oil shimmers (not smoking), add 4 tablespoons of Thai red curry paste and stir-fry for about 2 minutes until fragrant.
- Add 1 (13.5 ounce) can full-fat coconut milk, 1 cup chicken stock, and 1 chicken bouillon cube. Stir well to combine.
- Bring the mixture to a boil, then add the prepared onion, bell pepper, eggplant, carrots, and tomatoes.
- Stir in 1 tablespoon of granulated sugar, 2 tablespoons of fresh lime juice, 1/4 cup chopped fresh sweet basil leaves, and 1 tablespoon of crushed dried basil. Bring back to a boil.
- Add the chicken and return to a boil.
- Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot over jasmine rice. Garnish with extra basil leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
371g
Fat
122g
Carbs
59g
