Red Chicken Curry with Potatoes and Carrots

• •2 lb Chicken thighs (cut into 1-inch pieces)
• •1.5 lb Potatoes (peeled and cubed)
• •1 lb Carrots (peeled and sliced)
• •4 tbsp Red curry paste (adjust to taste for spiciness)
• •2 cans Coconut milk ((13.5 oz each))
• •2 tbsp Fish sauce
• •1 tbsp Brown sugar (or palm sugar)
• •2 tbsp Lime juice (freshly squeezed)
• •2 tbsp Vegetable oil
• •1 piece Onion (chopped)
• •4 cloves Garlic (minced)
• •1 tbsp Ginger (minced)
• •1 cup Fresh cilantro (chopped, for garnish)
• •6 cups Cooked rice (for serving)

Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and ginger and cook until softened, about 5 minutes.

2. 2

   Add red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.

3. 3

   Add chicken pieces and cook until lightly browned on all sides.

4. 4

   Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, then add potatoes and carrots.

5. 5

   Reduce heat to low, cover, and simmer for 30-35 minutes, or until chicken and vegetables are tender.

6. 6

   Stir in lime juice. Taste and adjust seasonings as needed.

7. 7

   Garnish with fresh cilantro and serve hot with cooked rice.

Chef's Tips

• 💡For a richer flavor, use full-fat coconut milk.
• 💡If you don't have fish sauce, you can substitute with soy sauce or a pinch of salt.
• 💡Add other vegetables like bell peppers or bamboo shoots for extra flavor and texture.