Thai Red Curry with Chicken, Potatoes, Carrots, and Creamy Coconut Milk
Unleash your taste buds with this tantalizing Thai red curry, brimming with tender chicken, succulent potatoes, and sweet carrots. A medley of exotic spices and vibrant red curry paste infuse the creamy coconut milk, creating a symphony of flavors that tantalizes the senses. Aromatic lemongrass, fragrant basil, and luscious coconut milk envelop each morsel in a velvety embrace, while the subtle heat from the curry paste elevates every bite. This is a true culinary journey through the bustling streets of Thailand, transporting you to a world of flavor that leaves you craving more. Serve it with steamed jasmine rice for the ultimate experience.
Ingredients
- •1 lb boneless, skinless chicken breasts
- •2 small red potatoes, cut into bite-sized pieces
- •2 medium carrots, sliced diagonally
- •1 can (14 oz) coconut milk
- •2 tbsp Thai red curry paste
- •1 stalk lemongrass, cut in half lengthwise
- •1 cup chicken stock
- •2 tbsp fish sauce
- •1 tbsp palm sugar or brown sugar
- •1 cup fresh basil leaves
- •2 tbsp vegetable oil
- •Optional: Steamed jasmine rice (for serving), lime wedges, additional fresh basil (for garnish)
Dietary Info
Instructions
- 1
Cut the chicken breasts into bite-sized pieces, seasoning them with salt and pepper.
- 2
Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add the chicken and cook until browned (about 5 minutes). Transfer the chicken to a plate.
- 3
In the same saucepan, add another tbsp of vegetable oil. Sauté the potatoes and carrots for 3-4 minutes or until slightly tender.
- 4
Stir in the Thai red curry paste, allowing it to cook for 30 seconds. Add the coconut milk, chicken stock, lemongrass, fish sauce, and sugar.
- 5
Bring the mixture to a gentle simmer, cooking until the vegetables are tender and the flavors meld together (about 15-20 minutes).
- 6
Return the chicken to the saucepan, allowing it to warm through. Stir in the fresh basil leaves right before serving.
- 7
Serve the Thai red curry with steamed jasmine rice, garnished with additional fresh basil and lime wedges if desired.
- 8
Optional: Adjust the amount of curry paste to suit your desired level of spiciness.
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