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Photo of THAI COCONUT CHICKEN WITH RED CURRY by Bulbul Majumder at BetterButter
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THAI COCONUT CHICKEN WITH RED CURRY

Jul-23-2018
Bulbul Majumder
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT THAI COCONUT CHICKEN WITH RED CURRY RECIPE

This is so delightful and makes a perfect meal if paired with steamed white rice. This can be accomplished with a blink of an eye , it can be a simple weeknights dinner.

Recipe Tags

  • Tossing
  • Non-veg
  • Easy
  • Everyday
  • Thai
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 3 Tbsp Thai red curry paste (preferably Maesri or Mae Ploy brand)
  2. 1 14-oz can regular-fat coconut milk
  3. 1 lb boneless chicken breasts or thighs, sliced into thin bite-size pieces
  4. 1/4 cup chicken stock
  5. 2 tbsp fish sauce
  6. 2 tsp Brown sugar
  7. 1 tbsp lime/lemon juice
  8. 1 cup red and green bell pepper, cubed
  9. 1 cup carrots, sliced
  10. 1/2 cup sliced canned bamboo shoots
  11. 4 lime leaves, slightly bruised
  12. 12 Thai basil leaves

Instructions

  1. All the ingredients are ready to be loaded in the recipe.
  2. In a heavy bottomed vessel, stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
  3. Stir in chicken, remaining coconut milk, and chicken Stock.
  4. Cover the vessel and cook for 5-8 minutes.
  5. Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.Cook until vegetables are crisp-tender, 3 to 5 minutes.
  6. Taste and adjust with more fish sauce, brown sugar or lime juice. Stir in the Thai basil leaves.
  7. Serve this smoking hot curry with steamed Rice.

Reviews (1)  

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Payal Singh
Jul-24-2018
Payal Singh   Jul-24-2018

Wowww....Yummyy....

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