A delicious Thai red curry made with boneless chicken, a medley of spices, and coconut milk. This dish is flavorful, aromatic, and pairs perfectly with jasmine or basmati rice.
1: Using a mortar and pestle, crush the ginger, garlic, and red chilies, then fry them in oil until golden brown.
2: Add shallots or onion and fry for 1 minute over medium heat, then add the chicken.
3: Fry the chicken for 3-4 minutes, then add the red curry paste, turmeric, and paprika.
4: Cook over low heat until the oil separates, then add fish sauce and brown sugar.
5: Add the veggies followed by coconut milk, kaffir lime leaves, and lemon squeeze.
6: Cook until the veggies and chicken are fully done.
7: Serve over hot jasmine or basmati rice.
8: Garnish with cilantro, red chili flakes, and lemon before serving.
