Thai · Dinner
Chicken Curry with Pickled Garlic
Boneless chicken thigh simmered in red curry paste and coconut milk with garlic, shallot, and Thai chilies, finished with pickled garlic for a sharp sour edge against the richness. Fish sauce and brown sugar round the broth, which is ladled over jasmine rice with cilantro and lime.
$5
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
31.8gFat
41.6gCarbs
8.1gSugar
2.8gFiber
1780mgSodium
193mgChol
18.9gSat Fat
780mgPotassium
65mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces and roughly chop the cilantro and pickled garlic.
2
Bloom
Heat the vegetable oil in a saucepan over medium heat, stir in the red curry paste, and cook for 1-2 minutes until darkened and fragrant.
3
Simmer
Add the chicken, both portions of coconut milk, stock, lime leaves, fish sauce, and brown sugar. Simmer over medium-low heat for 12-15 minutes until chicken is opaque and firm.
4
Finish
Stir in the pickled garlic and its brine, simmer for 2 minutes over low heat, then thinly slice the chili.
5
Plate
Spoon jasmine rice into a bowl, ladle curry and chicken over the top, and scatter chili and cilantro with a lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 4 tbsp4 tbsp red curry paste
- 1 cup240ml coconut milk
- 4 tbsp4 tbsp pickled garlic cloves
- 2 tbsp2 tbsp pickled garlic brine
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 1/2 cup120ml chicken stock
- 44 kaffir lime leaves
- 11 fresh red chili
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp vegetable oil
- 1 1/2 cup300g cooked jasmine rice, to serve
- 22 lime wedge, to serve
