Red Chicken Curry with Potatoes and Carrots
A comforting and flavorful red chicken curry with tender chicken, potatoes, and carrots in a rich coconut milk-based sauce. This dish is perfect for a family dinner or a cozy night in.
Ingredients
- •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)
- •1/4 cup Fresh cilantro (chopped, for garnish)
- •6 cups Cooked rice (for serving)
Instructions
- 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.
Time: 5 min - 2.
Add red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Time: 2 min - 3.
Add chicken pieces and cook until lightly browned on all sides.
Time: 8 min - 4.
Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, then add potatoes and carrots.
Time: 5 min - 5.
Reduce heat to low, cover, and simmer for 30-35 minutes, or until chicken and vegetables are tender.
Time: 35 min - 6.
Stir in lime juice. Taste and adjust seasonings as needed.
Time: 2 min - 7.
Garnish with fresh cilantro and serve hot with cooked rice.
Time: 3 min
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.
Recipe from TheCookbook.ai
Created by Shannon Williams