I am a HUGE fan of Thai food. Big flavor, lots of spices, it pretty much just warms your soul. I like to make my own spice blends for all of my recipes, and often play with different blends to see how I can make the flavors pop.
Red curry itself has a lot of great flavor, but this recipe adds in the smokey element of whiskey finished with the creamy coconut milk–it’s really something! Not to mention, all of this delicious-ness is in one pot! Limit the mess and stress, maximize the flavor.
Enjoy and eat your Hartt out!
- 1 Tablespoon olive oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 4 chicken breasts, diced
- ½ cup broth
- ¼ cup whiskey
- 3 tablespoons red curry paste
- 1 can coconut milk
- 5 oz green beans, chopped
- 1 stalk chives, chopped
- Zest of 1 lemon
- 2 teaspoons sugar
- Fresh cilantro to garnish
- Heat olive oil on high in a Dutch oven or large skillet. Add garlic and ginger and sauté for about 1 minutes until aromatic.
- Turn heat to med-high and add chicken. While stirring occasionally, cook chicken for about 4-5 mins until no longer pink.
- Add broth and whiskey to pot or to deglaze. Be sure to get all brown bits off the bottom.
- Stir in red curry paste, coconut milk, green beans, chives, lemon zest and sugar. Bring to boil then cover and let simmer for 10-12 mins until chicken is tender enough to be cut with a fork.
- Serve with rice and top with cilantro.