Red Thai Chicken Curry

By Chef Amanda DeLaura @chefdelaura

Hi there! It’s been a long time since I’ve developed any recipes for the Mara Labs. I’ve been too busy moving to Houston, TX and getting married to the love of my life, Brock Hedgecoke. But David has been begging me for my curry recipe for months and his patience has run its course. It’s time I deliver on my end of the promise…

This Thai red curry is my favorite recipe to make when rushed to serve a hearty, healthy dinner on time. It feeds a lot. It’s cheap. And the process is simple. Serve it with 2 cups of cooked rice and you have yourself a complete meal. I use chicken thighs (because they’re more affordable and flavorful than breasts) and any veggies I have on hand (because all too often there are extra veggies in the fridge…). I’ve chosen carrots, bell peppers and green beans below, but you can easily use zucchini, snow peas, bock choy, mushrooms and whatever else you have on hand.

If you make it once, you’ll fall in love and make it again. And the more you make it, the easier the process becomes. If you make it so much that you’re bored of it, you can use green curry instead of red curry and shrimps instead of chicken. Bon appétit!

Makes 6 servings (double it easily to serve 12-15)

Ingredients:

2 Tbsp coconut oil

4 chicken thighs, chopped

1/2 yellow onion

2 green onions

3 cloves garlic

1 Tbsp fresh ginger

1/4 cup Thai red curry paste

2 cans coconut milk

1 carrot

2 handfuls green beans

1 red bell pepper

1 lime

1/2 tsp red chili flakes, optional

1 Tbsp soy sauce (or coconut aminos)

1/4 cup fresh cilantro, roughly chopped

1/4 cup fresh basil, roughly chopped

 Directions:

1. To begin, you’ll want to slice the onion and green onions and place them into a small bowl. Separately mince the garlic and ginger and place them into an even smaller bowl. Shave the carrot, chop the green beans into 2-inch sized strips, and thinly slice the bell Place all 3 vegetables into another bowl. Lastly, zest and juice the lime. Combine the lime zest and juice with the soy sauce and chili flakes (if using) in another small bowl. This amount of prep before cooking may feel excessive, but it will truly help you be more organized once you begin cooking and ensures you’re neither wasting time nor accidentally burning ingredients as you go between cooking and cutting.

2. In a large Dutch oven or stock pot, heat 2 Tbsp coconut oil over medium-high Once simmering and melted, place the chicken in the pan, being sure to not overcrowd the pan. Cook till browned, about 2 to 4 minutes on each side. Cook the chicken in 2 batches if needed. Remove from pan and season with 1/4 tsp of salt and 1/4 tsp of pepper.

3. Add the onions and scallions to the bowl, season generally with 1/2 tsp salt. And cook till soft and translucent, about 5 minutes, reducing the heat to medium-low if they begin to

4. Reduce the heat to medium-low and add the minced garlic and ginger, stirring frequently to ensure they don’t burn and taste Once aromatic, after about 60 seconds, add the Thai curry paste and continue to toast, mixing constantly for about 60 more seconds. Again, you want to toast the curry (this will enhance the flavor), without burning the curry, ginger, or garlic. Quickly add the coconut milk and bring to a gentle simmer. Reduce the heat to low and add the chicken and its juices back to the pan as well as the prepped vegetables.

5. Cover the pot halfway with a lid and set a timer for 15 minutes. Once the veggies are cooked, but not mushy, remove the curry from the Stir in the lime zest, juice, soy sauce and chilis (if using) and serve over warm rice. Garnish with a generous portion of both cilantro and basil. And enjoy.