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 a lively medium-high heat. Add the curry paste along with the garlic, ginger, lemongrass and Herbie’s Red Curry Spice. Let them sizzle together for a couple of minutes, stirring as the mixture releases an intoxicating cloud of perfume and takes on a slightly drier, more concentrated character.

Pour in the chicken broth and allow it to bubble away briskly, reducing by roughly half in three minutes or so. This brief, energetic simmer deepens the flavor and prepares the base for the richer elements to come.

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 and let the curry simmer gently for eight to ten minutes, during which time the sauce will thicken to a luscious consistency and the chicken will cook through to perfect tenderness.

Remove the pan from the heat and fold in a handful of Thai basil, whose fresh, peppery fragrance lifts the entire dish at the last moment. Spoon the curry over mounds of fragrant jasmine rice and finish with a scattering of fresh cilantro—an inviting flourish that hints at the vibrant flavors waiting in every bite.