Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu Recipe

Name: Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 tablespoons Thai red curry paste; 2 cups snap peas, trimmed and cut in half on the diagonal; 2 large shallots, thinly sliced (about 1 cup); 1 medium red bell pepper, thinly sliced into 2-inch-long strips; 14 ounces coconut milk (1 can); 6 wild fresh lime leaves (magrut or kaffir lime) (optional); 1 tablespoon light brown sugar; 1 lb boneless skinless chicken thighs (about 5- cut into 1- to 1-1/2-inch pieces); 1 cup loosely packed Thai basil (or regular basil, torn into small pieces); 2 tablespoons fish sauce, more to taste; 1 tablespoon fresh lime juice; 1 teaspoon fresh lime juice; kosher salt

Servings: persons

1 tablespoon vegetable oil
3 tablespoons Thai red curry paste
2 cups snap peas, trimmed and cut in half on the diagonal
2 large shallots, thinly sliced (about 1 cup)
1 medium red bell pepper, thinly sliced into 2-inch-long strips
14 ounces coconut milk (1 can)
6 wild fresh lime leaves (magrut or kaffir lime) (optional)
1 tablespoon light brown sugar
1 lb boneless skinless chicken thighs (about 5- cut into 1- to 1-1/2-inch pieces)
1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
2 tablespoons fish sauce, more to taste
1 tablespoon fresh lime juice
1 teaspoon fresh lime juice
kosher salt

1
Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot.
2
Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds.
3
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.
4
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.
5
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.
6
Serve with jasmine rice.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 tablespoons Thai red curry paste, 2 cups snap peas, trimmed and cut in half on the diagonal, 2 large shallots, thinly sliced (about 1 cup), and more.

Yes, Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Vegetables W/Chicken or Vegetables W/Tofu

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