Crispy Chicken Red Curry
Thai-style red curry with crispy chicken and green vegetables
Ingredients
- 444 g chicken thigh
- 36 g cornstarch
- 44 g vegetable oil
- 400 g coconut milk
- 53 g red curry paste
- 13 g garlic
- 27 g fish sauce
- 27 g palm sugar
- 13 g lime juice
- 178 g broccoli
- 133 g green beans
- 156 g zucchini
- 32 g scallion
Method
- Chicken: Pat the chicken dry and toss with the cornstarch to coat. Heat the oil in a wide pan over medium-high and fry the chicken in a single layer, turning once, until deep golden and crisp, ~6–8 min. Lift onto a rack and leave the oil behind. For salmon, skip the cornstarch, sear the fillets skin-side down until crisp, then flake them in at the finish.
- Curry base: Pour off all but a thin film of oil. Add the curry paste and garlic and fry, stirring, until the paste darkens and smells cooked rather than raw, ~2–3 min.
- Sauce: Pour in the coconut milk, add the lime leaves if using, and bring to a simmer. Stir in the fish sauce and palm sugar, then add the broccoli, green beans, and zucchini. Simmer until the vegetables are just tender, ~5–6 min. Taste and balance it: salty first, a little sweet, then the heat.
- Finish: Off the heat, stir in the lime juice. Fold the crispy chicken through at the very end, or spoon the curry over it, so it keeps some crunch. Scatter the green onions over and serve with rice.