Dennis Prescott

I vividly remember the first time I tried a proper, legit Thai curry. Life-changing! It was an absolute explosion of flavor! Fragrant, super spicy, heart-warming, and jam-packed with deliciousness. Served over incredible US-grown Jasmine rice, this Thai Red Curry is guaranteed to warm your kitchen, even on the coolest fall evening.

Thai Red Curry with US-Grown Jasmine Rice

Makes 4 to 6 servings

2 cups US-grown uncooked Jasmine rice

2 tablespoons vegetable oil

1 tablespoon minced fresh ginger

4 garlic cloves, minced

5 tablespoons red curry paste

800ml coconut milk

1 cup chicken stock

12 skinless, boneless chicken thighs, cut into 1-inch chunks

8 kaffir lime leaves

1 tablespoon fish sauce

½ tablespoon brown sugar

1/3 cup fresh basil, chopped (plus more for garnish)

1 – 2 red chilies, sliced

¼ cup sliced green onions

Bean sprouts, cilantro, and basil for serving

1 lime, cut into wedges

1. Prepare the rice according to package directions. Set aside and cover to keep warm.
2. Heat a large saucepan over medium heat and pour in the vegetable oil. When the oil is hot, stir in the garlic and ginger and cook, stirring often, for 2 minutes. Add the curry paste, then pour in the coconut milk and stock.
3. Bring to a boil over medium-high heat, then reduce heat to a simmer and stir in the chicken and lime leaves. Simmer for about 15 minutes, or until the chicken is cooked through and the curry sauce has thickened slightly.
4. Stir in the fish sauce and brown sugar, and cook another 5 minutes. Taste and adjust seasoning as necessary with an extra splash of fish sauce. Remove from the heat and stir in the sliced basil.
5. Serve the curry over rice with fresh chilies, cilantro, basil, crispy bean sprouts, green onions, and lime wedges. Spicy deliciousness!