Thai Red Curry with Chicken

This Thai red curry chicken is a creamy, flavorful one-pot dinner, that's quick and easy to prepare.

Ingredients

• Chicken Thighs, boneless skinless and thinly sliced  ·  12 ounces 
• Herbie's Red Curry Spice  ·  2 tablespoons 
• Red Curry Paste  ·  1 tablespoon 
• Herbie's Kaffir Lime Leaves  ·  6 
• Lemongrass, 6 inches long  ·  1 tablespoon 
• Chicken Broth  ·  1 cup 
• Coconut Milk or Coconut Cream  ·  14 fluid ounces 
• Yukon Gold Potatoes  ·  1 cup 
• Green Beans  ·  4 ounces 
• Ginger, grated  ·  2 teaspoons 
• Garlic, minced  ·  2 cloves 
• Fish Sauce  ·  2 teaspoons 
• Vegetable Oil  ·  3 tablespoons 
• Sugar  ·  1 tablespoon 
• Thai Basil Leaves  ·  12 
• Cilantro  ·  1 cup 
• Jasmine Rice, steamed  ·   

Instructions

Begin by warming a little oil in a wide skillet over medium-high heat. Add the curry paste along with the garlic, ginger, lemongrass. Let them sizzle together for a couple of minutes, stirring as the mixture releases their fragrance.

Pour in the chicken broth and allow it to bubble away briskly, reducing by roughly half in three minutes or so.

Stir in the coconut milk, followed by Herbie’s Kaffir Lime Leaves, a spoonful of sugar, a splash of fish sauce, and the chicken. Lower the heat to a steady medium add the potatoes, green beans, Herbie’s Red Curry Spice and let the curry simmer gently for ten minutes, during which time the sauce will thicken to the perfect consistency and the chicken will cook through to perfect tenderness. Season with salt, to taste.

Remove the pan from the heat and fold in a handful of Thai basil. Spoon the curry over mounds of fragrant jasmine rice and finish with fresh cilantro to wake this dish up.