Rice, Grains & Curries · Thai
Thai Chicken and Potato Red Curry
Chicken and chunky potatoes simmer in a sunset-orange coconut curry until the potatoes soften and thicken the sauce. Served with a scoop of steamed jasmine rice, it is gently spicy, slightly sweet and deeply comforting.
Test kitchen note: Crack the coconut cream first by frying it with the paste until the oil separates; that step builds the curry's rich, rounded color.
Method 6 steps
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Warm the coconut cream in a pot over medium heat until it bubbles and the oil begins to separate, about 4 minutes.
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Add the curry paste and fry for 2 minutes, stirring, until deeply fragrant.
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Add the chicken and stir to coat, cooking for 3 minutes.
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Pour in the coconut milk and stock, then add the potatoes, onion and lime leaves. Simmer uncovered for 20 minutes until the potatoes are tender.
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Season with fish sauce and palm sugar, tasting until the balance of salty and sweet feels right.
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Ladle the curry into bowls and serve with jasmine rice on the side.
That is the whole pie. Enjoy every slice.
Pairs well with
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