thai-style coconut chicken curry

• total tid: total time 35 minutes

Ingredienser

1½ cups chicken or vegetable broth

2 tablespoons Thai red or green curry paste

2 teaspoons sugar

8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1 Yukon Gold potato (8 ounces), peeled and cut into 1-inch pieces

small red, orange, or yellow bell pepper, stemmed, seeded, and chopped

4 ounces sugar snap peas, strings removed, cut on bias into ½-inch pieces

½ cup canned coconut milk

2 tablespoons chopped fresh Thai basil, basil, cilantro, or mint

1 tablespoon fish sauce

1 tablespoon lime juice

Vejledning

1 Bring broth to simmer in medium saucepan over medium-low heat then whisk in curry paste and sugar until dissolved. Add chicken and potato, bring to simmer, and cook until tender, 8 to 10 minutes. Stir in bell pepper and snap peas and cook until just tender, 3 to 5 minutes.

2 Off heat, stir in coconut milk, basil, fish sauce, and lime juice and season with salt and pepper to taste. Serve. (Curry can be refrigerated for up to 3 days.)

Notater

kitchen improv

use what you've got Substitute a sweet potato, chickpeas, or cauliflower florets for the Yukon Gold potato, and snow peas, green beans, or frozen peas for the snap peas. If you don't have fish sauce, you can use a combination of soy sauce and anchovy paste (see page 5 for more information).

level up Sprinkle the finished curry with chopped toasted peanuts or cashews (see page 15).

why this recipe works Thai curries are complexly flavored, boasting a balance of aromatic, funky, tangy, and sweet flavors. Curry paste is an ingredient we go back to again and again, and for good reason— we always have it on hand, it's fast, and it packs an aromatic punch. We whisked it into broth to develop a superflavorful base for our curry in a snap. Chicken and a potato gave our curry heft; crunchy bell pepper and snap peas brought texture; sugar, fish sauce, and lime juice provided the balance of flavors we were after; and coconut milk added creamy, slightly sweet richness. Serve on its own or over rice. If you plan to store and reheat a portion of this curry, store the fresh herbs and stew separately; stir herbs into stew after reheating. See page 20 for more information on storing leftover coconut milk.