Cooked - Thai Red Curry

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Thai Red Curry

4.0

2 tablespoons vegetable oil, such as canola

½ cup thinly-sliced shallots, from 1 or 2 large shallots

1 tablespoon grated fresh ginger, from a 1-inch knob (peeled)

2 tablespoons Thai red curry paste (I used Thai Kitchen brand)

1 cup no-sodium chicken stock

1 can (13.5 oz.) coconut milk

2 tablespoons fish sauce

1 tablespoon plus 1 teaspoon packed brown sugar, dark or light

2 tablespoons fresh lime juice, from one lime

½ teaspoon powdered turmeric

1 bell pepper, sliced thin

2 cups shredded cooked chicken, from a rotisserie chicken or 1 pound of chicken breasts

4 cups cooked rice, white or brown

1 large handful fresh cilantro, leaves and tender stems, roughly chopped

3 scallions, green and light green parts, sliced thin on an angle

Fresh lime wedges from 1 or 2 limes

Heat the oil in a medium soup pot over medium-low heat.
Add the shallots and bell pepper slices and cook, stirring frequently, until softened, 3 to 5 minutes.
Add the ginger and curry paste and cook, stirring constantly, for 1 more minute.
Add the chicken broth (if using), coconut milk, fish sauce, brown sugar, lime juice, and turmeric.
Simmer, uncovered, for 10 minutes.
Taste the soup and adjust the seasoning.
Divide the rice and chicken into serving bowls.
Ladle the broth over top.
Generously top with the chopped cilantro and scallions.
Serve with fresh lime wedges.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 34 weeks ago

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