Thai Red Curry

30 mins
Serves 1
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Directions

  1. 1Add coconut oil, grated garlic, grated ginger, and Thai red curry paste to a hot wok. Sauté for 1-2 minutes.
  2. 2Add coconut oil, grated garlic, grated ginger, and Thai red curry paste to a hot wok. Sauté for 1-2 minutes.
  3. 3Add coconut oil, grated garlic, grated ginger, and Thai red curry paste to a hot wok. Sauté for 1-2 minutes.
  4. 4Add thinly sliced chicken thighs, 1/2 tsp salt, 1/4 tsp black pepper and sauté for 3 minutes.
  5. 5Add thinly sliced chicken thighs, 1/2 tsp salt, 1/4 tsp black pepper and sauté for 3 minutes.
  6. 6Add thinly sliced chicken thighs, 1/2 tsp salt, 1/4 tsp black pepper and sauté for 3 minutes.
  7. 7Add green beans, sliced red bell pepper, sliced onions, coconut milk, and half a can of water.
  8. 8Add green beans, sliced red bell pepper, sliced onions, coconut milk, and half a can of water.
  9. 9Add green beans, sliced red bell pepper, sliced onions, coconut milk, and half a can of water.
  10. 10Season with 1/2 tsp salt and bring to a simmer. Allow to cook 5-6 minutes, or until chicken is cooked through.
  11. 11Season with 1/2 tsp salt and bring to a simmer. Allow to cook 5-6 minutes, or until chicken is cooked through.
  12. 12Season with 1/2 tsp salt and bring to a simmer. Allow to cook 5-6 minutes, or until chicken is cooked through.
  13. 13Squeeze in lime juice, add the cornstarch slurry and fish sauce.
  14. 14Squeeze in lime juice, add the cornstarch slurry and fish sauce.
  15. 15Squeeze in lime juice, add the cornstarch slurry and fish sauce.
  16. 16Allow to simmer for a couple of minutes until thickened.
  17. 17Allow to simmer for a couple of minutes until thickened.
  18. 18Allow to simmer for a couple of minutes until thickened.
  19. 19Garnish with cilantro and basil.
  20. 20Garnish with cilantro and basil.
  21. 21Garnish with cilantro and basil.
  22. 22Serve over rice with lime wedges and extra basil.
  23. 23Serve over rice with lime wedges and extra basil.
  24. 24Serve over rice with lime wedges and extra basil.

Ingredients

  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • 1 tbsp coconut oil
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 1 tsp ginger
  • 1 tsp ginger
  • 1 tsp ginger
  • 3 tbsp Thai red curry paste
  • 3 tbsp Thai red curry paste
  • 3 tbsp Thai red curry paste
  • 1.5 lbs chicken thighs
  • 1.5 lbs chicken thighs
  • 1.5 lbs chicken thighs
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 6 ounces green beans
  • 6 ounces green beans
  • 6 ounces green beans
  • 1 large red bell pepper
  • 1 large red bell pepper
  • 1 large red bell pepper
  • 0.5 medium onion
  • 0.5 medium onion
  • 0.5 medium onion
  • 13.5 oz coconut milk
  • 13.5 oz coconut milk
  • 13.5 oz coconut milk
  • 0.5 can water
  • 0.5 can water
  • 0.5 can water
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 1 tsp cornstarch
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tsp fish sauce
  • 1 tsp fish sauce
  • 1 tsp fish sauce
  • 2 tbsp cilantro
  • 2 tbsp cilantro
  • 2 tbsp cilantro
  • 5 leaves basil
  • 5 leaves basil
  • 5 leaves basil

Equipment

wokgrater