Authentic Thai Red Curry With Chicken Recipe

Ingredients for Authentic Thai Red Curry With Chicken

• 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
• Chicken Bouillon Cube
• Yellow Onions
• Green Bell Peppers
• 2 medium carrots
• Japanese Eggplants
• 1 tablespoon granulated sugar
• 2 tablespoons fresh lime juice
• Fish Sauce
• Sweet Basil
• Dried Basil
• Cherry Tomatoes
• Jasmine rice (for serving)

How to Make Authentic Thai Red Curry With Chicken

1. Cut 1 medium onion, 1 bell pepper (any color), and 1 medium eggplant into bite-sized pieces. Set aside.
2. Shred 2 medium carrots using a vegetable peeler. Set aside.
3. Cut 2 medium tomatoes in half. Set aside.
4. Cut 1.5 lbs boneless, skinless chicken breasts into bite-sized pieces. Set aside.
5. Pour 2 tablespoons of vegetable oil into a five-quart pot or Dutch oven over medium heat.
6. Once the oil shimmers (not smoking), add 4 tablespoons of Thai red curry paste and stir-fry for about 2 minutes until fragrant.
7. Add 1 (13.5 ounce) can full-fat coconut milk, 1 cup chicken stock, and 1 chicken bouillon cube. Stir well to combine.
8. Bring the mixture to a boil, then add the prepared onion, bell pepper, eggplant, carrots, and tomatoes.
9. 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.
10. Add the chicken and return to a boil.
11. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
12. Serve hot over jasmine rice. Garnish with extra basil leaves, if desired.