Weeknight Red Curry with Chicken

This had a lot of depth of flavor, especially for a dish that came together in less than 30 minutes.

I had so many vegetables in the fridge, that I wound up doubling the sauce and doubling the vegetables. The recipe is very forgiving that way. For me, I might not double the curry paste next time - it was one of those dinners where I was crying from the heat, but kept going back for more because it was also so good.

Weeknight Red Curry
Bon Appetit

1	large shallot
6 cloves	garlic
1	2-inch piece ginger, peeled, cut into pieces
2	T vegetable oil
2	T red curry paste
2 tsps	turmeric
1 1/2	15 oz can canned tomatoes, plus juices
1	13 oz can coconut milk
	coarse salt
1	lb mixed vegetables (cauliflower, carrots, shallots) in 1" pieces

1	lb chicken, in 2" pieces
	rice noodle, cooked
	cilantro, for garnish

Pulse shallot, garlic, and ginger in a food processor to finely chop.

Chop chicken into 2" pieces. In a hot pan with olive oil, sear chicken until lightly cooked on all sides, but not browned, and, not cooked through.

Heat oil in a large saucepan over medium. Add shallot mixture and cook, stirring often, until golden brown, about 4 minutes. Add curry paste and turmeric; cook, stirring, until paste is darkened, about 3 minutes. Add tomatoes and juices; if tomatoes are whole, go ahead and break them up. Cook, stirring often and scraping up browned bits, until tomatoes start to break down, about 5 minutes.

Stir in coconut milk and season with salt. Simmer, stirring occasionally, until mixture is slightly thickened and flavors meld, 8–10 minutes.

Add vegetables and pour in enough water to cover. Bring to a simmer and cook, stirring occasionally, until vegetables are crisp-tender, 8–10 minutes.

Add chicken. Return to a simmer and cook just until chicken is cooked through, about 5 minutes.

Spoon curry over rice noodles and top with cilantro and a squeeze of lime.

Comments

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