Cooked - Thai Red Curry Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Red Curry Chicken

4.0

2 Tbsp coconut oil ((or other cooking oil))

1 cup onion, finely diced ((white or yellow onion))

½ tsp salt (or more to taste)

4 large garlic cloves, minced ((about 2 TBSP))

1 tsp ground ginger ((or 1 TBSP fresh grated or minced ginger))

1 tsp ground coriander

6 Tbsp Thai red curry paste, or to taste

1 can unsweetened coconut milk, full-fat, (14-ounce can) ((I used Thai Kitchen Brand))

1 Tbsp brown sugar (or to taste)

1 ½ pounds boneless skinless chicken breast, cut into thin strips

1 Tbsp fish sauce (or soy sauce *see notes)

1 cup carrots, shredded or julienned

1 cup red bell pepper, sliced or diced ((about half large bell pepper))

1 lime, zest and juice (*see notes )

¼ cup fresh cilantro, chopped and divided ((can also use Thai Basil))

Heat oil in a large skillet over medium-high. Once hot, add onions and ½ tsp salt. Cook 3 minutes, or until onions are softened, stirring often.
Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.
Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.
Add carrots and bell peppers, and simmer 5-7 more minutes, until sauce slightly thickens and chicken is cooked through (took mine 7 minutes).
Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.
At this point, do a taste test and add in more lime juice if needed and more: salt, sugar, or curry paste to taste. (I added ¼ tsp more salt, and 1 TBSP more curry paste for added heat!)
Top with the remaining cilantro, and serve!

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 79 weeks ago

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