This red thai chicken curry with basil, has tons of veggies, is fairly spicy, very creamy, and with fresh aromas of lime and lemongrass.
How was your weekend, mine was filled with beautiful scenic views of Smoky Mountains (recap soon to come), pulled pork and garlic shrimp, loads of watermelon and ice cream! A good one indeed, I am more than ready to eat lettuce wraps for the rest of the week, or this soul warming thai chicken curry with basil, leek and yellow squash all cooked in a creamy coconut spicy broth.
I actually made this recipe a few weeks ago, my husband went fishing overnight and promised to come home with lots of fish so we can have a seafood party, the morning has arrived and he texted me a picture of one sad looking fish, that was the detrimental text message, and I decided that for the safety of our family and stomachs, to avoid starvation on a Sunday night I better get on cooking some curry, because after a night and a day on a river, he would gladly eat something that tastes that fabulous.
I was right (he better get used to this, ’cause it looks like we have a trend here), my husband and my father showed up home after almost 20 hours of fishing, with one sad looking fish that they proudly showed to my two year old son like a trophy. They were hungry and tired, and this thai chicken curry with basil was tempting them with its irresistible aromas.
My friend and hairdresser was at my house on that day and she kindly helped me to prepare this thai chicken curry with basil and other goodies in it. So let me tell you more about it, the broth consists of creamy aromatic coconut milk , tender chicken breast and summer veggies that are cooked to perfection. Delicious yellow squash soaks all the flavors, buttery leeks add texture and the basil adds an unexpected freshness and bright aroma to balance the curry flavor.
I call this healthy body and soul food, just a few white potatoes are added to thicken the broth, but they can totally be skipped. Fresh lemon grass and some ginger makes this dish shine and the spicy roasted chili peppers add the right amount of heat.
This curry can be served as a soup, it has all the right ingredients to keep you satisfied, or it can be served with brown rice and some delicious naan bread on the side, you choose, but both options are equally tasteful.
- CURRY PASTE
- 6 dried New Mexican chiles
- 3 shallots, peeled
- 10 garlic cloves, peeled
- ½ cup chopped fresh ginger
- ¼ cup water
- juice of one lime
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup chicken broth
- 1 can coconut milk, I used full fat
- 2 Yukon Gold potatoes, peeled, cut into ¾-inch pieces
- 1 yellow squash, cut into half lengthwise and chopped
- 1 leek, root removed, cleaned and cut into rondelles, excluding the leaves
- 1 onion, cut into ¾-inch pieces
- ½ cup dry-roasted peanuts
- 1 teaspoon salt
- 1 pound chicken breast, cut into 1-inch pieces
- 2 teaspoons grated lime zest
- 1 tablespoon lemongrass paste
- ½ cup chopped fresh basil
- FOR THE CURRY PASTE:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line a baking sheet with aluminum foil or baking paper. Arrange chiles on prepared sheet and toast until puffed and a little brown, 4 to 6 minutes.When cool enough to handle, stem and seed chiles and tear into 1½-inch pieces.
- In a blender, place chiles, shallots and garlic, process until finely ground, about 1 minute. Add ginger, water, lime juice, oil, fish sauce, curry powder, cumin, and pepper to blender. Process until a smooth paste is achieved, scraping down sides of blender jar as needed.
- FOR THE CURRY:
- In a large saucepan over medium heat, heat oil until shimmering. Add the curry paste, lemongrass paste and chicken, cook and stir constantly, until paste begins to brown, 2 to 3 minutes. Stir in chicken broth, coconut milk, potatoes, onion, yellow squash, leek, peanuts, and salt, stirring and scraping the sides of the pan. Bring to simmer and cook until potatoes are just tender, 12 to 14 minutes.
- Remove from heat and stir in lime zest. When serving garnish with a hefty amount of fresh basil.
- Serve as thai soup, or with jasmine rice on the side. For a healthier version serve with brown rice.