Red CHICKEN CURRY

If you learn to keep a can or jar of red curry paste in the house
(most supermarkets have it these days), you’re well on your
way to this Pepper Thai creation, which basically came
together one night while I was on the couch in a towel
deciding which Snapchat filter to use to obscure my actual
face. When Mom fishes through her Special Thai Drawer in the
fridge (enter at your own risk), she decides on a dinner dish
before you’ve even decided you’re hungry…which you def will
be once you smell the ginger and garlic and fish sauce and
brown sugar and you get a look at those juicy thighs braising
with broccoli and peppers and onions all up in the spicy, sweet
coconutty sauce.

SERVES 4
ACTIVE TIME / 20 MIN
TOTAL TIME / 1 HR

8 boneless, skinless chicken thighs (about 2 pounds), patted

dry
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 small onion, sliced
2 tablespoons finely minced fresh ginger (from a 2-inch
piece)
6 cloves garlic, finely minced
2 tablespoons Thai red curry paste (buy that sh*t)
1 (13.5-ounce) can full-fat coconut milk, shaken
2 tablespoons light brown sugar
1 tablespoon fish sauce, or more to taste
1 large red bell pepper, cored, seeded, and sliced
1 large yellow bell pepper, cored, seeded, and sliced
1 medium potato, peeled and cut into 1-inch chunks
2 cups broccoli florets (cut larger florets in half to make
them bite-size)
¼ teaspoon ground white pepper
1 teaspoon chopped jalapeño, plus more for garnish
Cooked jasmine rice, for serving
Chopped fresh basil, for garnish

Season the chicken generously with salt and pepper. In a large

heavy-bottomed pot or Dutch oven, heat the oil over medium-high
heat. Brown the chicken all at once (it’s OK if they don’t all lie flat
in the pot; we’re saving time here) until golden, 4 to 5 minutes per
side. Transfer the chicken to a plate.

Add the onion to the pot and cook, stirring, until just softened,
about 4 minutes. Add the ginger, garlic, and curry paste and cook,
stirring, until fragrant, about 2 minutes. Stir in the coconut milk,
brown sugar, and fish sauce until smooth. Bring to a boil, reduce the
heat to medium-low, and simmer about 2 minutes. Stir in the bell
peppers and potato, then return the chicken with any juices to the
pot. Cover and simmer until the chicken and potatoes are just
cooked through, about 20 minutes.

While the curry is cooking, place the broccoli and ½ inch of water
in a microwave-safe bowl. Cover and microwave on high until the
broccoli turns bright green, about 3 minutes. Drain.

Uncover the curry and stir in the broccoli, ½ teaspoon salt (or more
to taste), white pepper, and jalapeño and simmer, uncovered, until
the liquid thickens slightly, about 3 minutes. Serve with rice and
garnish with basil and more jalapeño.