Healthy Test Kitchen
Thai Chicken in Red Curry Coconut Broth
The peanut butter and coconut milk give this soup a creamy consistency
Yield: approx 4 servings
Ingredients
2-3 tbsp red curry paste (2 tbsp wasn't spicy but 3 tbsp was)
2 tbsp fish sauce
2 tbsp peanut butter (3 tbsp might be even better)
12 oz coconut milk (I used full fat)
1 cup chicken stock (might be too much, but you want some sauce to spoon over rice)
3/4 pound chicken breast (I used chicken thigh)
1 red bell pepper
1 onion
zucchini (optional, not called for in original recipe)
carrots (optional, not called for in original recipe)
1/2 pound Yukon Gold potatoes (1 or 2)
heaping tbsp fresh ginger (or more)
1 cup frozen peas
1 tbsp lime juice
Instructions
1. Saute onion, pepper, and ginger in red curry paste. (Make sure to use a big pot.)
2. Combine curry paste, fish sauce, peanut butter, coconut milk, and lime juice. If extra liquid is needed, add stock.
3. Add potatoes and stock mixture. Bring to a simmer. Cook 10 minutes to give a head-start in the cooking process.
4. Add chicken. Cook until cooked through.
5. Add peas towards the end of the cooking process.
Inspired by Foodie Crush, Epicurious
Notes: Original recipe used a slow cooker and less red curry paste/fish sauce/peanut butter/lime juice. I increased those ingredients, because their wasn't enough flavor. This tastes good, and I might order it at a restaurant, but I wouldn't necessarily call it a stable because it uses a lot of coconut milk)