Coconut Red Curry Chicken

Name: Coconut Red Curry Chicken
Total time: 30 min
Yield: Serves 4
Ingredients: 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 2 cans full-fat coconut milk (13.5 oz each — do not shake); 3 tbsp red curry paste; 1 tbsp neutral oil; 1 small shallot, finely diced; 4 cloves garlic, finely grated; 1-inch piece ginger, finely grated; 1 red bell pepper, sliced; 1 small zucchini, half-mooned; 2 tbsp fish sauce; 1 tbsp light brown sugar; 1 lime, zest and juice; 1 small handful Thai basil leaves; 1 small handful cilantro leaves; 1 red chili, thinly sliced (optional); to serve jasmine rice

Serves 4
30 min

Red curry paste bloomed slowly in the thick cream from the top of a coconut milk can. That step is the dish.

Ingredients

1 1/2 lbsboneless skinless chicken thighs, cut into 1-inch pieces
2 cansfull-fat coconut milk 13.5 oz each — do not shake
3 tbspred curry paste
1 tbspneutral oil
1 smallshallot, finely diced
4 clovesgarlic, finely grated
1-inch pieceginger, finely grated
1red bell pepper, sliced
1 smallzucchini, half-mooned
2 tbspfish sauce
1 tbsplight brown sugar
1lime, zest and juice
1 small handfulThai basil leaves
1 small handfulcilantro leaves
1red chili, thinly sliced optional
to servejasmine rice

Steps

01
Open the unshaken coconut milk and spoon the thick cream off the top.
02
Cook the cream in a hot pan until the oil separates. Add curry paste and bloom until fragrant and darkened.
03
Add shallot, garlic, and ginger. Soften briefly.
04
Add chicken. Stir to coat.
05
Pour in the rest of the coconut milk. Add bell pepper and zucchini. Simmer until chicken is cooked through.
06
Finish with fish sauce, brown sugar, lime, and herbs. Serve over jasmine rice.

By JORDAN HESS