A simple and flavorful Thai red chicken curry that is perfect for beginners, packed with aromatic spices and fresh ingredients.
Ingredients
2 tablespoons olive oil
2 medium shallots
1 large bell pepper
1 medium chile pepper
1 tablespoon ginger
3 cloves garlic
1 can coconut milk
3 tablespoons red curry paste
1 pound chicken breast
1/4 cup Thai basil
1 tablespoon brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
1 can diced tomatoes
2 stalks scallions
Method
Start by heating olive oil in a spacious nonstick skillet over medium-high heat. Add finely chopped shallots and cook until they soften, approximately 3 to 5 minutes.
Next, mix in diced bell pepper, chopped chile pepper, grated ginger, and minced garlic. Stir the blend for an additional 3 minutes.
Pour in a quarter of the coconut milk and stir in the red curry paste until well integrated.
Add chicken pieces along with 1/4 cup of Thai basil, brown sugar, lime juice, and fish sauce. Continue cooking while stirring until the chicken is fully cooked and no longer pink, which should take about 7 to 10 minutes.
Stir in the remaining coconut milk and diced tomatoes, then bring the mixture to a boil. Once it reaches a boil, lower the heat and let it simmer for 10 to 15 minutes.
Before serving, garnish the curry with the leftover Thai basil and sliced scallions.
