Taste the Air-Chilled Difference®

Thai Red Curry Chicken

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Thai Red Curry Chicken

Serves 2 to 4

This chicken curry boasts sweetness and spice and everything nice; better yet, it’s a hands off recipe that’s perfect for any night of the week.

  • 3 tablespoons canola oil
  • 6 Smart Chicken drumsticks
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 medium yellow onion, finely diced
  • 1 small eggplant, diced large
  • 2 russet potatoes, diced
  • 4 carrots, chopped
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons red curry paste
  • 1 (18-ounce) can coconut milk
  • 24 ounces unsalted chicken stock
  • 1 bunch fresh cilantro for serving
  • 1 lime, sliced for serving

Heat oil in a large pot over medium-high heat. Season the drumsticks with salt and pepper and sear in the hot oil until golden brown. Remove from the pan and set aside. Add onion, eggplant, potatoes, and carrots to the remaining oil and cook until softened. Add the curry paste and cook, stirring, for 3 additional minutes. Deglaze the pan with the coconut milk, then add chicken stock, and return the seared drumsticks to the pan. Simmer for 1 hour. Garnish with fresh cilantro and lime before serving.