Easy Thai Red Curry

Thai Red Curry

1 tablespoon red curry paste
1 ( 14 oz ) can coconut milk
1 1/2 lbs chicken legs and thighs
1/3 cup chicken stock
3 tablespoons brown sugar
2-5 dried red chilis
1 red pepper
1 carrot
1 stalk green onion (scallion)
Fresh basil leaves
1 cup jasmine or basmati rice

Heat the coconut milk in a skillet or saucepan and add the paste, stirring until disolved. Simmer with dried red chilis 1-2 minutes, then add meat--beef, shrimp, or tofu is perfectly tasty as well (adjust stock accordingly). Add vegetables, sugar, stock, and tear basil leaves over the dish. Simmer until meat is cooked through, turning pieces over once during cooking. Serve with rice on the side.

Dice up your vegetables and do your best to trim the skin off the chicken. Separate the leg from the thigh with a sharp knife. If you’re not too squeamish, this video is helpful.

Rigorously shake the can of coconut milk and pour it into a saucepan, then spoon the curry paste into the milk. Heat on medium, stirring gently to break up the paste.

As the paste breaks up, add the chilies. Let it cook for a minute or two. It’s alright if the thing bubbles and foams a bit, but if it’s out of control turn the heat down.

Add the chicken. It’s not necessary for the chicken to be submerged. Now is a good time to start the rice. Put a cup of rice with 2 cups of water into a pot and crank the heat up to a boil.

Add your selected vegetables, brown sugar, chicken stock, and tear fresh basil over the mixture. At this point your rice should be boiling, so turn it down to a low simmer and cover it. Keeping the heat on medium-low, simmer until the chicken is cooked. Make sure to turn the chicken over once during the process.

The chicken will take 15 to 20 minutes to cook all the way, which is enough time to properly cook the vegetables. Because the chicken was never sauteed from the start, it will take on the flavors and become tender. When the chicken looks cooked, break it up gently with a wooden spoon or two, working it away from the bone. Serve in a bowl with rice on the side, tearing fresh basil over it if desired.