Brothy Red Curry Chicken & Cabbage
A hearty lunch bowl recipe that brightens up humble ingredients like chicken thigh and cabbage with a creamy and aromatic red curry broth.
Ingredients:
2 cloves garlic
scallion
7oz coconut milk
1.5 tsp sugar
1.5 Tbsp red curry paste
Instructions:
4 boneless, skin-on thighs
1 lime
16oz chicken broth
white rice
2 large cabbage wedges
2 tsp fish sauce
cilantro
1” piece ginger
Season the chicken with salt then place it skin-side down into a cold pan with some olive oil. Turn up heat to medium.
1.
When the skin has browned, it’ll release from the pan. Flip the chicken over and cook until done. Remove from the pan and rest.
2.
Add the cabbage wedges to the same pan, turn heat up to high, and cook until the edges are charred and in the interior has softened. Remove and set aside.
3.
Mince garlic and ginger, and add to the pan over med-low heat. Cook until fragrant, then add in the red curry paste.
4.
Continue to cook for about a minute, then pour in the coconut milk, and stir to scrape up any residue on the bottom of the pan.
5.
Bring to a boil and continue cooking until the the coconut milk begins to split and oil rises to the surface.
6.
Now add in the chicken stock, fish sauce, sugar, and a squeeze of lime juice. Bring up to a boil, reduce to a brothy consistency, then cut the heat.
7.
Plate the chicken and cabbage on top a bed of steaming white rice, pour over the curry broth, and garnish with cilantro, jalapeno slices, a lime wedge, & scallion (optional).
8.
Notes: After searing the chicken, leave the fond (the browned chicken residue) on the bottom of the pan. Be careful not to burn it while cooking the garlic and ginger, and try to scrape it up while cooking the curry paste and coconut milk.
