Going out for Thai food is not an activity that is in my cards due to my life-threatening food allergy to nuts. Soooo, I am so thrilled to be able to make this delish Red Chicken Curry dish right at home. The recipe comes from Chrissy Teigen’s cookbook: Cravings: Hungry for More.
The recipe is super easy. I do replace the coconut milk with broth and Greek yogurt, due to my allergies. And I do not throw all the chicken in the pan at once to brown because that is sacrilegious and deeply wounds my home cook soul. Teigen claims this method saves time, but I STRONGLY disagree. Brown the chicken in batches for even cooking.
Anyway, this dish truly is a rainbow. Prep all your ingredients ahead. In my observation, most Asian dishes are easiest to cook if the mise en place is on point.
All lined up and ready to go! I hope you love this dish.
Red Chicken Curry
Course: MainCuisine: ThaiDifficulty: Medium4
servings30
minutes50
minutesIngredients
8 boneless, skinless chicken thighs (about 2 pounds), patted dry
Salt and freshly ground black pepper
2 Tbsp. canola oil
1 small onion, sliced
2 Tbsp. finely minced fresh ginger (from a 2-inch piece)
6 cloves garlic, finely mined
2 Tbsp. Thai red curry paste
1 (13.5 ounce) can full fat coconut milk, shaken (Please note: The Jersey Girl uses 1 cup Greek yogurt and 1 cup of chicken broth due to food allergies)
2 Tbsp. light brown sugar
1 Tbsp. fish sauce, or more to taste
1 large red bell pepper, cored, seeded and sliced
1 yellow bell pepper, cored, seeded and sliced
1 medium potato, peeled and cut into 1-inch chunks
2 cups broccoli florets cut into bite sized pieces
1/4 tsp. ground white pepper (The Jersey Girl uses black pepper)
1 tsp. chopped jalapeno, plus more for garnish
Chopped basil, plus more for garnish
Jasmine rice as cooked per package instructions
Directions
- Season the chicken generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat oil over medium-high heat. Brown the chicken all at once. (Please note: The Jersey Girl browns the chicken in batches as to not overcrowd the pan.) Brown for 4 to 5 minutes per side. Remove to a plate.
- Add the onion to the pot, and cook, stirring, until just softened, about 4 minutes.
- Add the ginger, garlic and curry paste, cook, stirring until fragrant, about 2 minutes.
- Stir in the coconut milk (or Greek yogurt and broth), brown sugar and fish sauce until smooth. Bring to a boil, reduce heat to medium low and simmer for about 2 minutes.
- Stir in the bell peppers and potato. Return chicken with the juices to the pot. Add 1 Tbsp. chopped basil. Cover and simmer until the chicken and potatoes are just cooked through, about 20 minutes.
- While the curry is cooking, place the broccoli and 1/2 inch of water in a microwave-safe bowl, Cover and microwave on high until the broccoli turns bright green, about 3 minutes. Drain.
- Uncover the curry and stir in the broccoli, 1/2 tsp. salt (or more for taste), white or black pepper, and jalapeno and simmer uncovered until the liquid thickens slightly, about 3 minutes. Serve with rice and garnish with basil and more jalapeno if desired.
