Thai Red Curry

Dried chiles lend earthiness and heat to this red curry, while the coconut milk, eggplant, chicken and basil round out the flavors.

Calories

286

Carbohydrates

13g

Protein

19g

Potassium

630mg

Fiber

7g

Sugar

15g

Ingredients

Thai Red Curry Paste

2 cups water
6 (2- to 3-inch) dried red Thai chiles (about 1/8 ounce total), unseeded and stemmed (if you want a hotter paste, add more chiles)
2 (5-inch) New Mexico chiles (about 1/3 ounce total), stemmed and seeded
1 tablespoon white peppercorns
1 teaspoon whole cumin seeds
1 teaspoon coriander seeds
2 medium (2 3/4 ounces total) shallots, chopped (1/2 cup)
1 (2-inch) piece fresh galangal (about 1 ounce), peeled and chopped (about 2 1/2 tablespoons)
2 (16-inch) stalks fresh lemongrass (about 3 1/2 ounces total), tender white inner bulbs only, thinly sliced (about 2 tablespoons)
6 large garlic cloves
1 tablespoon finely chopped fresh cilantro, leaves and tender stems
1 teaspoon grated lime zest (from 1 medium lime)
1 teaspoon shrimp paste (such as Pantai)
1/2 teaspoon kosher salt

Curry

1 (14-ounce) can coconut milk, unopened and unshaken
2 pounds boneless, skinless chicken breasts (3 to 4 breasts), cut into 1- to 1 1/2-inch chunks
1 teaspoon kosher salt
2 tablespoons vegetable oil
1 medium-size (9-ounce) yellow onion, cut into 1-inch pieces (about 1 3/4 cups)
1/2 cup Thai red curry paste
2 tablespoons fish sauce
1 to 2 tablespoons palm sugar or granulated sugar, to taste
1 medium-size (6-ounce) Japanese eggplant, halved lengthwise and sliced into 1/4-inch half moons (about 1 3/4 cups)
1/2 cup thinly sliced red bell pepper (from 1 medium [about 7-ounce] bell pepper)
1/2 cup loosely packed fresh Thai basil leaves, plus chopped basil for garnish

Additional ingredient

Place water, Thai chiles, and New Mexico chiles in a small saucepan. Bring to a boil over high. Remove from heat, and let steep, uncovered, 10 minutes. Using a slotted spoon or tongs, remove chiles, and place in a food processor. Reserve soaking water.
Toast white peppercorns, cumin, and coriander in a small skillet over medium, stirring constantly, until fragrant, 2 to 3 minutes. Transfer mixture to a small heatproof bowl, and let cool completely, 5 to 10 minutes. Grind mixture into a powder using a spice grinder or mortar and pestle.
Place shallots, galangal, lemongrass, garlic, cilantro, lime zest, shrimp paste, salt, ground peppercorn mixture, and 1/4 cup reserved chile soaking water in a food processor. Process until mixture forms a just slightly chunky paste, about 4 minutes, stopping to scrape down sides of bowl as needed. (If the mixture is too thick to blend well, add more reserved soaking water, 1 teaspoon at a time.) You should have 1 cup curry paste; store in an airtight container in refrigerator up to 2 weeks.

Open coconut milk can without shaking or stirring. Scoop 2 tablespoons of the coconut cream found at the top of the can into a small bowl; reserve scooped cream and remaining milk in can. Season chicken all over with salt, and set aside.
Heat oil in a large wok or Dutch oven over medium-high. Add onion; cook, stirring often, until beginning to soften, about 2 minutes. Add 1/2 cup Thai Red Curry Paste; cook, stirring constantly, until fragrant, about 2 minutes. Add fish sauce, sugar, and remaining coconut milk from can; cook, stirring often, until bubbling and slightly thickened, 3 to 5 minutes.
Stir chicken and eggplant into mixture in Dutch oven until combined. Reduce heat to medium; cook, covered, stirring once or twice, until chicken is cooked through (chicken will be firm in texture and no longer pink) and eggplant is tender, about 6 minutes. Uncover and add bell pepper; cook, covered and stirring occasionally, until bell pepper is tender-crisp, about 2 minutes. Remove from heat. Add basil leaves and reserved coconut cream; stir until well combined and basil is wilted. Garnish with chopped basil. Serve over rice.