Red Thai Curry Recipe
Oh, how I love a good Thai recipe and I could safely say I could eat red Thai curry every day if I could! I love a really good spice to mine but I love all of the memories I have with this dish as our family has ordered it time and time again! We kind of put our own little spin on what we put into the curry dish vegetable-wise and used what we have in our fridge most of the time, but the versatility of this dish is so much fun and so customizable for everyone's needs and preferences.
This summer we grew a bunch of different veggies and herbs in our garden so we have loved adding our own homegrown carrots and beans into this recipe but you can really add anything you want! One of the main rules of thumb for this dish would be to try and stick with the colour palette - reds, oranges and yellows look the best and you can get great flavour combos!
Ingredients
1 lb chicken thighs diced to 3/4" cubes
2 tbsp sesame oil divided
2 tbsp red curry paste
2 tbsp chicken broth
1 tbsp ginger minced
3 cloves of garlic minced
1 tsp Cilantro stems minced
1 scallion bulb minced
Juice of 1 lime
1 tbsp fish sauce
500ml coconut milk
10 purple beans cut in 1/2" pieces
1 red or yellow bell pepper cut in 1" strips
1 large carrot julienned
Directions
In a frying pan heat 1 tbsp of sesame oil on medium-high heat. Add chicken and cook until barely done or just before. Remove into a bowl and set aside.
Add the remaining 1 tbsp of oil into the pan and reduce heat to medium.
When oil is heated add the curry paste, garlic, ginger and scallion and cook until fragrant - around 30 seconds.
Add lime juice, fish sauce and chicken broth to the pan and stir and heat until combined with the curry paste - this should make a thick slurry of the red curry base.
Pour in the coconut milk and add the prepared vegetables to the pan, heat until boiling and reduce heat to a simmer.
Add in the cooked chicken and simmer until the vegetables are tender and the chicken is completely cooked.
Ladle Red Curry over a bed of rice and enjoy!
