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Red Thai curry

Red Thai curry

Simple Thai red curry, adapted from a few NYT recipes, including this one.

  • 4 servings
  • 10 minutes
  • 45 minutes

Ingredients

  • 2.5 lbs boneless skinless chicken thighs
  • 1 tbsp ground paprika
  • 1/2 tsp ground turmeric
  • 2 tsp kosher salt
  • 1/3 cup canola oil
  • 1 large yellow onion, finely diced (~1 cup)
  • 4 garlic cloves, minced
  • 1 inch ginger, peeled minced
  • 1/2 a jalapeno, minced (with seeds) or 1/2 tsp cayenne powder
  • 1 can Maesri red curry paste (or similar)
  • 1 can unsweetened coconut milk (13-ounce)
  • 1 tsp fish sauce, plus more as needed
  • Cooked basmati rice
  • cilantro sprigs and 1/2 tbsp chopped
  • lime slices for serving

Directions

The night before

  1. Trim fat off chicken thighs and cut into 1/2-to-1-inch pieces; transfer to a bowl. Add paprika, turmeric and salt, and mix. Marinate the chicken in the fridge overnight, or as long as possible.

Cooking

  1. In a large pot or pan, heat the oil over medium-high and stir in the onions. Stir often to prevent scorching and cook until tender and translucent, 8–10 minutes. Add garlic, ginger, and jalapeno (or cayenne), and red curry paste and stir, stirring often until most of the water from the onions has been cooked out, about 5 minutes.
  2. Add the chicken and stir to coat. Then, press the chicken into an even layer and allow to brown for ~3 minutes without stirring. Pour in coconut milk and bring to a near boil allowing chicken to simmer for a few minutes. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/4 cups water and bring to a boil.
  3. Lower to simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. If time permits, let the curry sit for at least 20 minutes before serving.
  4. Mix the chopped cilantro and juice from half a lime into slightly-cooled rice and stir. Serve curry alongside rice in shallow bowl, with sprigs of cilantro and lime wedges.