Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Quick Thai Red Curry Chicken

5.0
Save
Rate
Tap to rate
PREP TIME
10 min
COOKING TIME
30 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner
Quick Thai Red Curry Chicken
Ingredients
  • 1 tablespoon vegetable oil
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 5 tablespoons red curry paste, or more to taste
  • 1 (13.5 ounce) can full-fat coconut milk
  • 4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 lime leaves
  • 2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 1/2 (.6 ounce) package Thai basil
  • 2 cups cooked jasmine rice
Instructions
1
Heat a generous amount of vegetable oil in a substantial saucepan over an intermediate heat setting. Introduce the aromatic ginger and garlic into the pan, allowing them to soften for 2 minutes before adding a pinch of red curry paste. Let the mixture sizzle briefly, then introduce the rich coconut milk, stirring gently as it heats up. Bring the mixture to a rolling boil.
2
Gradually decrease the heat, stirring occasionally, and wait for the oil to rise to the surface before adding the protein of your choice - in this case, chicken thighs. Combine with some fragrant lime leaves and allow the dish to simmer until the chicken is fully cooked through, no longer pink in its center, approximately 12 minutes.
3
Add a dash of fish sauce and a spoonful of brown sugar to the curry, tasting as you go. If you find it too salty, add a bit more fish sauce; if you prefer it sweeter, add a tiny amount of sugar.
4
Transfer the curry to a serving vessel and serve alongside a bed of fluffy jasmine rice.