An easy Thai red curry dish that can be made as quick as Chinese delivery.
You might be hesitant to use the coconut oil in this recipe, but I recommend trying it this way once. It lends a coconut flavor very distinctive of Thai cooking. If you prefer a different oil, the flavor may be altered from the recipe I provide here. The oil is a flavoring, as much as it is a frying agent. For substitutions, make sure it is a high heat oil to avoid smoking.
Notes about the ingredients:
Fresh basil is a must for this recipe. It is important for the overall look and quality of the dish. I grow basil in a herb pot on my balcony. You can buy packages in most supermarkets. Either Thai basil or sweet basil will work well.
Homemade chicken stock/broth is preferable, but if you don’t have any, try to buy a low sodium stock in the box, not the can. Canned broth can have an off "tin" taste.
The red curry I use was found in the ethnic food aisle. The dish is fairly spicy overall. If you like less spicy, you can try scaling back the quantity. I plan on making a red curry paste from scratch soon, where it is somewhat easier to control the heat level.
Chicken thighs will have better flavor than chicken breasts.
Since this dish is fast cooking, it is important to have ‘mise en place’ ready. It is a culinary term meaning, “Everything in place”. Unless you are a lightning fast chopper and multitasker, you’ll want to have everything cut and ready to go.
