Thai-Style Red Curry Chicken with Vegetables
By America's Test KitchenPublished on June 27, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch pieces3 tablespoons fish sauce 2 tablespoons packed brown sugar 2 tablespoons vegetable oil 2 red bell peppers, cored, seeded, and cut into 1-inch pieces1 red onion, cut into 1-inch pieces2 tablespoons red curry paste 1 (14-ounce) can coconut milk 2 tablespoons lime juice, plus lime wedges for serving¼ cup chopped fresh cilantro
Before You Begin
Serve with rice. Our favorite fish sauce is Red Boat 40° N Fish Sauce.
Instructions
- Combine chicken, 2 tablespoons fish sauce, and sugar in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add chicken and cook until well browned on all sides and cooked through, 8 to 10 minutes. Transfer chicken to plate and wipe skillet clean with paper towels
- Add bell peppers and onion to skillet and cook over high heat until crisp-tender and lightly charred, about 7 minutes. Stir in curry paste and remaining 1 tablespoon oil and cook until fragrant, about 1 minute. Stir in coconut milk, bring to boil, and cook until slightly thickened, about 4 minutes. Stir in lime juice, chicken, and remaining 1 tablespoon fish sauce and cook until heated through, about 1 minute. Transfer to platter and sprinkle cilantro over top. Serve, passing lime wedges separately.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch pieces
3 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 red bell peppers, cored, seeded, and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons lime juice, plus lime wedges for serving
¼ cup chopped fresh cilantro
Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch pieces
3 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 red bell peppers, cored, seeded, and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons lime juice, plus lime wedges for serving
¼ cup chopped fresh cilantro
Ingredients
1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½-inch pieces
3 tablespoons fish sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
2 red bell peppers, cored, seeded, and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
2 tablespoons red curry paste
1 (14-ounce) can coconut milk
2 tablespoons lime juice, plus lime wedges for serving
¼ cup chopped fresh cilantro
Why This Recipe Works
A combination of fish sauce and brown sugar gives the chicken a complex sweet and savory flavor.
Before You Begin
Serve with rice. Our favorite fish sauce is Red Boat 40° N Fish Sauce.
Instructions
- Combine chicken, 2 tablespoons fish sauce, and sugar in bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add chicken and cook until well browned on all sides and cooked through, 8 to 10 minutes. Transfer chicken to plate and wipe skillet clean with paper towels
- Add bell peppers and onion to skillet and cook over high heat until crisp-tender and lightly charred, about 7 minutes. Stir in curry paste and remaining 1 tablespoon oil and cook until fragrant, about 1 minute. Stir in coconut milk, bring to boil, and cook until slightly thickened, about 4 minutes. Stir in lime juice, chicken, and remaining 1 tablespoon fish sauce and cook until heated through, about 1 minute. Transfer to platter and sprinkle cilantro over top. Serve, passing lime wedges separately.
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