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1000x higher than takeout! Tender hen + veggies in a heavenly curry sauce. Serve over rice to sop up all the things!
We savor each single drop of this curry. EVERY DROP. On a mattress of white rice (or any rice/grain of your liking), you’ll be able to let this heavenly coconut curry sauce get utterly sopped up.
With boneless, skinless hen thighs and a few hearty veggies (be at liberty to throw in all of the lingering fridge veggies as wanted – mushrooms, snap peas, broccoli, inexperienced beans, and many others.), this comes collectively lightening quick. And the ending touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves merely takes this to the following stage.
Serve over rice, over noodles, over all of the issues.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which is able to yield juicier, extra flavorful hen.
WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?
I personally love Mae Ploy (accommodates shrimp paste). Thai Kitchen can also be nice, and extra available at most grocery shops.
- 1 cup basmati rice
- 1 ½ kilos boneless, skinless hen thighs, lower into 1-inch chunks
- Kosher salt and freshly floor black pepper, to style
- 1 ½ tablespoons olive oil
- 1 medium shallot, diced
- 3 tablespoons tomato paste
- 3 tablespoons crimson curry paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (12-ounce) can unsweetened coconut milk
- ½ cup hen inventory
- 1 medium crimson bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 3 tablespoons chopped recent cilantro leaves
- 1 tablespoon chopped recent Thai basil leaves
- 1 tablespoon freshly squeezed lime juice
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In a big saucepan of 1 1 /2 cups water, prepare dinner rice in keeping with package deal directions; put aside.
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Season hen with 1 teaspoon salt and 1/2 teaspoon pepper.
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Warmth olive oil in a big stockpot or Dutch oven over medium warmth. Add hen and shallot, and prepare dinner, stirring often, till hen is evenly browned, about 6-8 minutes.
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Stir in tomato paste, crimson curry paste, garlic and ginger till aromatic, about 2 minutes.
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Stir in coconut milk and hen inventory; season with salt and pepper, to style. Convey to a boil; cut back warmth and simmer till barely lowered, about 7-10 minutes.
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Stir in bell peppers till softened, about 5-8 minutes.
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Stir in cilantro, basil and lime juice; season with salt and pepper, to style.
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Serve heat over rice.
