Thai Red Curry with U.S.-Grown Jasmine Rice
- 2 cups (500 mL) U.S.-grown uncooked jasmine rice
- 2 tbsp (30 mL) vegetable oil
- 4 garlic cloves, minced
- 1 tbsp (15 mL) minced fresh ginger
- 5 tbsp (75 mL) red curry paste
- 2 (13.5 oz/400 mL) cans of coconut milk
- 1 cup (250 mL) chicken stock
- 12 skinless, boneless chicken thighs, cut into 1-inch (2.5 cm) chunks
- 8 kaffir lime leaves
- 1 tbsp (15 mL) fish sauce
- ½ tbsp (7 mL) brown sugar
- ⅓ cup (75 mL) fresh basil, chopped (plus more for garnish)
- 1 – 2 red chilies, sliced
- cilantro, basil and bean sprouts for serving
- ¼ cup (60 mL) sliced green onions
- 1 lime, cut into wedges
- Prepare the rice according to package directions. Set aside and cover to keep warm.
- Heat a large saucepan over medium heat and pour in the vegetable oil. When the oil is hot, stir in the garlic and ginger and cook, stirring often, for 2 minutes. Add the curry paste, then pour in the coconut milk and stock.
- Bring to a boil over medium high heat, then reduce heat to a simmer and add the chicken and lime leaves. Simmer for 15 minutes, or until the chicken is cooked through and the curry sauce has thickened slightly.
- Stir in the fish sauce and brown sugar, and cook another 5 minutes. Taste and adjust seasoning as necessary with an extra splash of fish sauce. Remove from the heat and stir in the sliced basil.
- Serve the curry over rice with fresh chilies, cilantro, basil, and crispy bean sprouts, green onions and lime wedges. Spicy deliciousness!