Spicy Thai Red Curry

1. 1

   Heat vegetable oil in a large saucepan over medium heat. Add the ginger and the garlic and saute for 2 minutes. Stir in the red curry paste, let it sizzle for a few seconds, then pour in the coconut milk. Bring to a boil.

2. 2

   Reduce to a simmer, stir briefly, and wait for the oil to rise to the surface. Add the chicken thighs and the lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.

3. 3

   Add the fish sauce and the brown sugar and taste—if you prefer it a bit saltier, add more fish sauce; if you prefer it sweeter, add a little more sugar.

4. 4

   Bring to a boil, then remove from the heat and add the Thai basil.

5. 5

   Spoon the curry into a bowl. Serve with jasmine rice.

• Calories 731.93 kcal High
• Protein 34.53 g Good Source
• Carbs 104.34 g Moderate
• Total Fat 16.82 g High
• Saturated Fat 6.09 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 126.14 mg High
• Sodium 1214.86 mg High
• Fiber 0.13 g Low Source
• Sugar 3.8 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 506.31 mg Good Source
• Iron 1.82 mg Moderate
• Potassium 51.22 mg Low Source
• Vitamin A 9.34 mcg_rae Low Source
• Vitamin C 39.05 mg Good Source
• Vitamin D 1.9 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Garlic 🧄