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
- Prepare the rice according to package directions. Set aside and cover to keep warm.
- 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.
- 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.
- 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.
- Serve the curry over rice with fresh chilies, cilantro, basil, crispy bean sprouts, green onions, and lime wedges. Spicy deliciousness!