Thai Red Curry
9 years ago
1 TBSP vegetable oil
3 TBSP red Thai curry paste
2 cups snap peas, trimmed & cut in half on the diagonal
2 large shallots, thinly sliced
1 13.5-14 oz coconut milk
6 wild lime leaves, magrut or kaffir lime
1 TBSP light brown sugar
1 lb. boneless chicken breasts
1 cup loosely packed Thai basil
2 TBSP fish sauce
1 TBSP + 1 TSP fresh lime juice
Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.
Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.
Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.