Thai Red Curry Chicken with Jasmine Rice
25min
40min
5
722
Chef's Note
For the most authentic flavor, look for Mae Ploy or Maesri brand Thai red curry paste at Asian markets. If you prefer a spicier curry, add 1-2 Thai bird's eye chilies when sautéing the garlic and ginger. The curry can be made a day ahead and reheated gently - the flavors will actually develop and improve overnight.
Tags
Ingredients
2.5 pounds boneless skinless chicken breast
2.5 cups jasmine rice
4 tablespoons Thai red curry paste
2 cans (13.5 oz each) coconut milk (full fat)
2 tablespoons fish sauce
2 tablespoons brown sugar
2 large red bell pepper
1 can (8 oz) bamboo shoots
2 cups green beans
1 cup Thai basil leaves
2 whole lime
6 cloves garlic
2 tablespoons fresh ginger
3 tablespoons vegetable oil
5 cups water
1 teaspoon salt
1/2 cup peanuts (unsalted)
Instructions
- 1
Rinse 2.5 cups of jasmine rice under cold water until the water runs clear. Add rice to a large pot with 5 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender.
- 2
While rice cooks, mince 6 cloves of garlic and grate 2 tablespoons of fresh ginger.
- 3
Cut 2.5 pounds of chicken breast into 1-inch cubes.
- 4
Slice 2 red bell peppers into thin strips. Trim and halve 2 cups of green beans. Drain 1 can of bamboo shoots.
- 5
Heat 2 tablespoons of vegetable oil in a large deep skillet or wok over medium-high heat. Add chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through. Remove chicken and set aside.
- 6
In the same pan, add 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
- 7
Add 4 tablespoons of Thai red curry paste to the pan and stir-fry for 1-2 minutes until aromatic and slightly darkened.
- 8
Pour in 2 cans of coconut milk, 2 tablespoons of fish sauce, and 2 tablespoons of brown sugar. Stir to combine and bring to a simmer.
- 9
Return the chicken to the pan along with red bell peppers, green beans, and bamboo shoots. Simmer for 10-12 minutes until chicken is cooked through and vegetables are tender-crisp.
- 10
Remove from heat and stir in 1 cup of Thai basil leaves and the juice of 1 lime.
- 11
Roughly chop 1/2 cup of peanuts.
- 12
Serve the curry over jasmine rice, garnished with chopped peanuts and lime wedges from the remaining lime.
Nutrition Information (per serving)
722
69g
49g
28g
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