Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed clay pot or Dutch oven over medium heat.

2. 2

   Add 4 tablespoons of Thai red curry paste and 6 finely minced cloves of black garlic to the pot, stirring constantly for 2 minutes until fragrant.

3. 3

   Introduce 500 grams of boneless, skinless chicken thighs, cut into 1-inch pieces, to the pot and sear for 3-4 minutes until lightly browned on all sides.

4. 4

   Pour in 400 ml of full-fat coconut milk, add 2 tablespoons of fish sauce, 1 tablespoon of finely chopped palm sugar, and 3 torn kaffir lime leaves, then bring the mixture to a gentle simmer.

5. 5

   Add 1 medium sliced red bell pepper and 100 grams of long beans cut into 2-inch pieces, stirring well to combine, and continue to simmer for 10-12 minutes until the chicken is cooked through and vegetables are tender-crisp.

6. 6

   Stir in 1 cup of loosely packed Thai basil leaves just before serving, allowing them to wilt slightly from the residual heat.