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1000x higher than takeout! Comfortable hen + veggies in a heavenly curry sauce. Serve over rice to sop up the whole lot!
We savor each and every unmarried drop of this curry. EVERY DROP. On a mattress of white rice (or any rice/grain of your liking), you’ll let this heavenly coconut curry sauce get totally sopped up.
With boneless, skinless hen thighs and a few hearty veggies (be happy to throw in all of the lingering refrigerator veggies as wanted – mushrooms, snap peas, broccoli, inexperienced beans, and many others.), this comes in combination lightening speedy. And the completing touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves merely takes this to the following degree.
Serve over rice, over noodles, over all of the issues.
TOOLS FOR THIS RECIPE
CAN I USE CHICKEN BREASTS?
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which is able to yield juicier, extra flavorful hen.
WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND?
I in my opinion love Mae Ploy (accommodates shrimp paste). Thai Kitchen could also be nice, and extra readily to be had at maximum grocery retail outlets.
- 1 cup basmati rice
- 1 ½ kilos boneless, skinless hen thighs, minimize into 1-inch chunks
- Kosher salt and freshly flooring black pepper, to style
- 1 ½ tablespoons olive oil
- 1 medium shallot, diced
- 3 tablespoons tomato paste
- 3 tablespoons purple curry paste
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 (12-ounce) can unsweetened coconut milk
- ½ cup hen inventory
- 1 medium purple bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 3 tablespoons chopped recent cilantro leaves
- 1 tablespoon chopped recent Thai basil leaves
- 1 tablespoon freshly squeezed lime juice
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In a big saucepan of one 1 /2 cups water, prepare dinner rice consistent with bundle directions; put aside.
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Season hen with 1 teaspoon salt and 1/2 teaspoon pepper.
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Warmth olive oil in a big stockpot or Dutch oven over medium warmth. Upload hen and shallot, and prepare dinner, stirring on occasion, till hen is calmly browned, about 6-8 mins.
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Stir in tomato paste, purple curry paste, garlic and ginger till aromatic, about 2 mins.
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Stir in coconut milk and hen inventory; season with salt and pepper, to style. Deliver to a boil; scale back warmth and simmer till fairly diminished, about 7-10 mins.
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Stir in bell peppers till softened, about 5-8 mins.
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Stir in cilantro, basil and lime juice; season with salt and pepper, to style.
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Serve heat over rice.
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