Stir in bell pepper and snap peas and cook until just tender, 3 to 5 minutes.Ģ. Add chicken and potato, bring to simmer, and cook until tender, 8 to 10 minutes. Bring broth to simmer in medium saucepan over medium-low heat then whisk in curry paste and sugar until dissolved. 2 tablespoons chopped fresh Thai basil, basil, cilantro, or mintġ.4 ounces sugar snap peas, strings removed, cut on bias into ½-inch pieces.1 small red, orange, or yellow bell pepper, stemmed, seeded, and chopped.1 Yukon Gold potato (8 ounces), peeled and cut into 1-inch pieces.8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces.2 tablespoons Thai red or green curry paste.If you plan to store and reheat a portion of this curry, store the fresh herbs and stew separately stir herbs into stew after reheating. Chicken and a potato gave our curry heft crunchy bell pepper and snap peas brought texture sugar, fish sauce, and lime juice provided the balance of flavors we were after and coconut milk added creamy, slightly sweet richness. We whisked it into broth to develop a super flavorful base for our curry in a snap. Curry paste is an ingredient we go back to again and again, and for good reason-we always have it on hand, it's fast, and it packs an aromatic punch. Thai curries are complexly flavored, boasting a balance of aromatic, funky, tangy, and sweet flavors.
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