Red Curry

Rayla's Nearly Perfected Mae Ploy 'Red' Curry
Serves: 2-3
  • ¼ red onion, chopped
  • ¼ small yellow or white onion, chopped
  • 4 stalks broccolini, leaves removed, chopped from bottom to tufts
  • 4 to 5-oz. french-cut green beans (haricot verts), chopped into thirds
  • 1 bell pepper, preferably a mix of red, yellow and orange, chopped
  • ½ lb. boneless, skinless chicken breast, cut into small bite-size piece
  • 1 T. olive oil
  • 4 t. Mae Ploy red curry paste
  • ½ (of a 14-oz.) can good-quality coconut milk
  • ¼ cup chicken broth
  • generous squeeze (from tube) or handful of chopped basil
  • 2 t. lime juice
  • 1 T. fish sauce
  • ½ - 1 t. sugar or brown sugar (if needed)
  • salt and pepper (to taste)
  1. Heat olive oil over medium heat until nice and hot.
  2. Add curry paste and stir, breaking up curry paste chunks, for about a minute.
  3. Add the vegetables (all of them), stir until well-coated with curry paste, about 1-2 minutes.
  4. Add coconut milk, chicken broth, basil, lime juice, and fish sauce. Stir.
  5. Once combined -- no clumps of basil! -- add the raw, chopped chicken. Stir to combine.
  6. Bring the curry to a bubble over medium heat.
  7. Cover and cook about 10 minutes. Stir occasionally unless you have something better to be doing, in which case it doesn't actually matter at all.
  8. After 10 minutes, sample and adjust seasonings to taste. If spice is too intense, add a little sugar. Add additional fish sauce instead of salt if you're up for it.
  9. Serve over rice.