Thai Red Curry

What

• coconut oil or fat
• red curry paste
• optional chicken broth
• 1 can coconut milk
• fish sauce
• chicken thighs
• 3-5 kaffir lime leaves, stem removed
• optional few cloves of garlic

Vegetables, pick minimum three:

• bell pepper
• carrot
• bamboo shoots
• broccoli
• green bean
• zucchini
• thai basil
• thai eggplant

But really, anything neutral tasting will work. The lack of quantities is deliberate, no curry pastes are created equal.

How

1. If the chicken thighs are bone in, debone them now. Drop the inedible parts into a vessel and cook for 15-30 minutes. This is the closest one can get to having an eastern style broth with minimal effort. Cut the meat into bite sized chunks, and clean up the chicken mess
2. In a separate pot, start heating the curry paste on coconut fat
3. When fragrant, dump in the broth, or use water. Mix until homogeneous
4. A full can of coconut milk is next
5. Garlic and kaffir leaves go in now. Use fish sauce as it was salt. Bring it up to a boil, and the soup base is ready
6. Drop the meat in, and simmer until cooked through, approx 20-30 minutes
7. During this, peel and slice the vegetables. Split them into two groups, based on how much time they need before edible
8. Use the last few minutes to cook the vegetables. Take off the heat when they are still crunchy, they’ll soften in the residue heat
9. Make plain rice as a side

Refs

Compiled from various sources to reach an acceptable authenticity/effort ratio.