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1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything!
We savor every single drop of this curry. EVERY DROP. On a bed of white rice (or any rice/grain of your liking), you can let this heavenly coconut curry sauce get completely sopped up.
With boneless, skinless chicken thighs and some hearty veggies (feel free to throw in all the lingering fridge veggies as needed – mushrooms, snap peas, broccoli, green beans, etc.), this comes together lightening fast. And the finishing touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves simply takes this to the next level.
Serve over rice, over noodles, over all the things.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?
I personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great, and more readily available at most grocery stores.
- 1 cup basmati rice
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons olive oil
- 1 medium shallot, diced
- 3 tablespoons tomato paste
- 3 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (12-ounce) can unsweetened coconut milk
- ½ cup chicken stock
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon chopped fresh Thai basil leaves
- 1 tablespoon freshly squeezed lime juice
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In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
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Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
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Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes.
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Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes.
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Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes.
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Stir in bell peppers until softened, about 5-8 minutes.
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Stir in cilantro, basil and lime juice; season with salt and pepper, to taste.
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Serve warm over rice.