Chicken Red Curry Recipe

I’ve been cooking quite a bit during quarantine and figured I’d share this recipe since so many of us LOVE Thai food! I’m a huge fan of Chrissy Teigen’s Cravings cookbook (I literally met her and showed her pictures of the meals I made from her cookbook at her book signing - it was a highlight of my life) Following her Thai Mom recipe, I made a few variations and notes of my own! Hope this recipe works for you all! P.S. You can easily use Tofu instead of chicken or no meat at all to make this plate!

Red Curry Chicken !

Meat:

4 chicken breasts (slice in half or keep whole)

Salt/Pepper for chicken marination & taste

2 tblsp olive oil 

Sauce:

1 red onion (minced)

2 tablespoon ginger (minced)

4-6 garlic (minced)

1 can coconut milk (shake before pour!) 

2 tblsp light brown sugar

2 bell pepper (yellow & red)

1 potato (cut in small/med chunks)

2 cups broccoli florets (cut in half)

1 teaspoon ground *white* pepper

3 jalepenos (sliced)

2 table spoons thai red curry paste

Serve:

2 cups jasmine rice

Basil for garnish

Serves 2-4 people (aka leftovers)

Notes: I didn’t use fish sauce but its recommended. Coconut cream might be thicker than milk, might try that next time! Chicken thighs work too! I’d add hot sauce & red crush pepper for more flavor and spice

Preparation:

Like I mentioned, I followed the cookbook but not too closely!

1. Marinated chicken with salt&pepper. Using a heavy bottom pot, add olive oil to prep and lay chicken “flat” at the bottom of the pot. cook in pot for 4-5 mins until golden brown on both sided (add crushed red pepper here for more spice). Once done - move chicken to separate plate and continue on with the curry

2. Add onions in existing pot and cook until golden brown then add ginger, garlic, thai curry paste and cook for 2 mins.

3. Then stir in coconut milk, brown sugar and fish sauce. Bring to a boil and then reduce the heat to simmer for another 2-3 minutes.

4. Stir in bell peppers and potato ONLY! Then add chicken and let it cook for 20-25 minutes on medium heat. COVER THE POT!

5. Add broccoli and let it cook in the curry for a few minutes (dont want it too soggy) - Chrissy recommends microwaving the florets with 1/2 in water but I didnt do that!

6. Lastly, add in jalapeños, salt and white pepper and crushed red pepper (all for taste - you can freehand this!) and let the pot simmer for 3 minutes *uncovered* 

7. Serve with rice and add basil for garnish