thai red chicken curry

Rock says this Thai curry is his absolute favourite thing that I cook for dinner nowadays.  Ever since I made this the first time a while back, I find myself cooking this curry probably once every two weeks.  The recipe is from Chrissy Teigen’s Cravings: Hungry for More cookbook (I just LOVE all of Chrissy Teigen’s recipes! I cook from her two books more than any other cookbook I own and I own a lot).  I mostly follow her recipe exactly except I don’t add in broccoli and I omit her garnishes of jalapeño and fresh basil as they’re not easy for me to come by here in Saudi.  I also add in kaffir lime leaves which I keep a bag of in the freezer just for making Thai curries.

Serves 4.

8 boneless, skinless chicken thighs / 2 tbsp canola oil / 1 small onion / 2 inch piece of ginger / 6 cloves of garlic / 2 tbsp Thai red curry paste / 1 can full-fat coconut milk / 2 tbsp brown sugar / 1 tbsp fish sauce / 1 large red bell pepper / 1 large yellow bell pepper / 1 medium potato / 4 kaffir lime leaves / 1/4 tsp ground white pepper / salt and pepper

Start by mincing the garlic and the ginger and thinly slicing the onion and peppers. Peel the potato and cut into 1 inch cubes.

Season the chicken thighs with salt and pepper and heat up the canola oil in a dutch oven over medium-high heat.  When the oil is hot, add the chicken thighs, cooking for about 4 minutes on each side. Remove the chicken and set aside on a plate.

Next, add the onions to the dutch oven and stir and cook for about 4 minutes or until the onions have gone soft.  Add in the minced garlic and ginger and the curry paste and stir and cook for about 2 minutes.

Now add in the coconut milk, fish sauce and brown sugar and give it a stir until it’s smooth.  Once it’s come to a boil, turn down the heat to medium-low and let it simmer for a couple of minutes.

Next, add in the kaffir lime leaves, the peppers, potatoes and chicken.  Cover with the lid and let it simmer for 20 minutes.  The chicken and potatoes should be cooked through.

Then stir in the white pepper and let it simmer for another few minutes with the lid off.  Serve with freshly cooked jasmine rice.