Beginner's Thai Red Chicken Curry

Beginner's Thai Red Chicken Curry

Ingredients

• 2 tablespoons olive oil
• 4 medium shallots, thinly sliced
• 1 medium red bell pepper, julienned
• 1 red chile pepper, finely chopped
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced
• 1 (13.5 ounce) can coconut milk, divided
• 2 teaspoons Thai red curry paste
• 1 ½ pounds skinless, boneless chicken breast, thinly sliced
• ¼ cup chopped Thai basil
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1 cup diced tomatoes
• ¼ cup chopped Thai basil
• 1 stalk scallion, finely chopped

Method

1. In a large nonstick skillet, heat olive oil over medium-high heat. Add shallots and sauté until they become tender, about 3 to 5 minutes.
2. Incorporate the bell pepper, chile pepper, ginger, and garlic into the skillet, stirring them together for another 3 minutes.
3. Pour in a quarter of the coconut milk and mix in the curry paste until it is evenly combined.
4. Add the chicken pieces, 1/4 cup of Thai basil, brown sugar, lime juice, and fish sauce. Cook while stirring until the chicken is thoroughly cooked and no longer pink, which should take about 7 to 10 minutes.
5. Introduce the remaining coconut milk and diced tomatoes to the skillet, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 to 15 more minutes.
6. Garnish with the leftover basil and sliced scallions before serving.