Thai Red Chicken Curry
 
Prep time
Cook time
Total time
 
You don't actually eat the lemongrass, kaffir lime leaves, or ginger. Similar to how you use a bay leaf, you pull them out just before serving. At most Thai restaurants you might find these in your dish, and you just pull them out as you eat. I like to use a spice ball so I don't have to worry about chomping down on a big piece of ginger, but you can do it either way.
Author:
Serves: 6-8
Ingredients
  • (1) 4 ounce can of Red Curry Paste
  • 2 cloves garlic, minced
  • (4) 13.5 ounce cans coconut milk
  • 1 cup chicken broth
  • 1 onion, sliced thinly
  • 1 small eggplant, diced
  • 1 stalk lemongrass, sliced and pounded
  • 6 kaffir lime leaves
  • 2 inch cube of ginger, sliced
  • 1 pound chicken breast, sliced thinly against the grain
  • 1 red bell pepper, cored and thinly sliced
  • 1 green bell pepper, cored and thinly sliced
  • (1) 0.75 ounce package Thai basil, roughly chopped.
Instructions
  1. Heat a large pot over medium heat. Add curry paste, garlic, and a few splashes of coconut milk. Cook about 2 minutes, stirring to combine.
  2. Whisk in the rest of the coconut milk and the chicken broth.
  3. Add lemongrass, kaffir lime leaves, ginger, eggplant, and onion. Boil for 10 minutes.
  4. Stir in chicken, red peppers, and green peppers. Cook for 6 more minutes (or until the chicken is just cooked).
  5. Just before serving, stir in Thai basil.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/thai-red-chicken-curry/