https://imgur.com/nJNenrs

My girlfriend and I have been trying recipes together while I’ve been teaching her some of the basics of cooking, and last night we turned our attention to one of my favorites, Thai red curry.

This is not your grandmother’s curry. This is mine.

Ingredients:

• 1,000ml full-fat coconut milk
• Boneless chicken thighs (approx. 6)
• Red curry paste (my local H-Mart sells a “Dragonfly” brand that I love)
• Fish sauce (approx 1-2 Tbs)
• Thai chili peppers (to taste)
• Thai basil (to taste)
• Bell peppers (to taste)
• Broccoli (to taste)
• Spinach (to taste)
• Rice (for the side)

Directions:

Cube your chicken thighs and get those bite-sized morsels sizzling in a pan. Any oil will do, but I love using a bit of sesame oil for this step. Don’t overcrowd the pan as the goal here is to try and get some color (which brings flavor texture) on the chicken. Don’t worry about cooking it all the way through; just worry about your crust.

Once the chicken is ready, add in the coconut milk, curry paste (start with 1 Tbsp), chilies, and fish sauce (careful, it’s potent and a little goes a long way). Simmer and stew that chicken in that fatty goodness. Once the flavor is where you like, toss in the basil and bring to a low simmer, stirring frequently to keep the coconut milk from burning.

Once your about twenty minutes out from starving, toss* in the broccoli and other veggies and let them stew a bit until at your preference if tender. *If you can swing it, sauté the veggies ahead of time to pull out their water before throwing them in the curry. We forgot this last night and had to work had to fix the consistency of the dish!

Serve with hot rice and enjoy!