Thai Red Curry

  • Yield:5 servings
  • Time:
    40 mins show details

Ingredients

  • 3 tablespoons
    oil, , canola, vegetable or coconut oil
  • 1
    leek (, chopped (the white and light green part only))
  • 1
    yam, , small, peeled and chopped into ½ inch cubes
  • 1 cup
    cabbage, , chopped
  • ½
    green bell pepper, , chopped
  • 1 cup
    snap peas, , halved
  • 2 teaspoons
    fresh minced ginger
  • 2
    cloves garlic, , minced
  • 1
    -6 Tablespoons red curry paste*
  • 1½ cups
    low-sodium chicken broth
  • 14 ounces
    can unsweetened coconut milk
  • 1
    or 2 teaspoons cornstarch*
  • 1 teaspoon
    fish sauce
  • 1 tablespoon
    lime juice, , about 1 small lime
  • 1 tablespoon
    light brown sugar
  • 1
    boneless skinless chicken breast, , chopped or ½ lb uncooked shelled shrimp
  • 1 cup
    Thai basil leaves, , loosely packed
  • 2
    shallots, , sliced very thinly into rounds
  • 3 tablespoons
    oil, , canola, vegetable or coconut oil
  • fresh cilantro
  • hot cooked rice, , jasmine or white rice, optional
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Preparation

  1. 40 mins

    Heat oil in a pot over medium heat. Add leeks and sauté for a few minutes until softened. Add yams, cabbage, bell pepper and snap peas and sauté over medium-high heat for 2 minutes. Reduce heat to medium and add ginger, garlic and curry paste and sauté for 3 minutes. Add chicken, if using.

  2. Stir in chicken broth. Mix cornstarch with the coconut milk, and then add to the pot. Bring to a simmer and cook for 15 minutes or until the potatoes are tender (and chicken is cooked through).

  3. Meanwhile, add 3 Tablespoons oil and sliced shallots to a small skillet. Cook over medium heat, stirring gently the entire time, for several minutes until they begin to get golden. Once they start to get golden brown, remove to a paper towel lined plate and set aside.

  4. To the curry, stir in fish sauce, brown sugar, lime juice (and shrimp, if using). Simmer 5 more minutes. Stir in Thai basil leaves.

  5. Top with fresh cilantro leaves and fried shallots before serving.

  6. Serve as a soup, or serve over hot cooked jasmine rice, cauliflower rice, zoodles, or cooked spaghetti squash.

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