Rayla's Nearly Perfected Mae Ploy 'Red' Curry
Author: Rayla Hylbom
- 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)
- Heat olive oil over medium heat until nice and hot.
- Add curry paste and stir, breaking up curry paste chunks, for about a minute.
- Add the vegetables (all of them), stir until well-coated with curry paste, about 1-2 minutes.
- Add coconut milk, chicken broth, basil, lime juice, and fish sauce. Stir.
- Once combined -- no clumps of basil! -- add the raw, chopped chicken. Stir to combine.
- Bring the curry to a bubble over medium heat.
- 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.
- 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.
- Serve over rice.