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Yummy Food Red Curry Chicken

So Tasty Red Curry Chicken surely is one of my favorite food. I always use this special recipe to serve Red Curry Chicken for my friends. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. A Thai Red Curry with Chicken is one of the world's most popular curries!

Red Curry Chicken

Yummy Food Red Curry Chicken

Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add half of the coconut milk. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. You can simply cook Red Curry Chicken by following 14 ingredients and only 7 steps. Here is cooking guidance how you can easily make that.


1 You need 2 tbls of Olive oil.
2 Prepare 1 lb of boneless skinless chicken breasts, cut into bite size piece.
3 About 1 of small onion, thinly sliced.
4 Approximately 2 cloves of garlic, finely chopped.
5 Approximately 2 tbls of red curry paste (adjust to your preference).
6 Approximately 1 cup of water.
7 Approximately 1 can of coconut cream or coconut milk.
8 You need 3/4 tbls of fish sauce.
9 Take 1 tsp of sugar (or brown sugar).
10 It’s 1 tsp of lime juice.
11 About 1 of red pepper, seeded and cut into strips.
12 Approximately 1 tbls of cilantro, chopped.
13 About of Lime wedges, optional.
14 You need of Green onion, sliced, optional.

Most recipes call for sautéing the chicken first and then warming it in the finished sauce. Add the chicken, red curry mixture and the water and bring to a boil. Transfer the chicken and curry sauce to a. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce.

Cooking Instructions

Step 1 Heat skillet on medium heat and add cooking oil. When heated add onion, saute until almost translucent, add garlic saute another minute..
Step 2 Add chicken and cook until surface turns white..
Step 3 Add red curry paste, stir to combine well..
Step 4 Add water, coconut cream, fish sauce, sugar and lime juice. Turn heat to low and simmer until curry sauce thickens..
Step 5 Add red pepper. Simmer for another 2 minutes. Add chopped cilantro..
Step 6 Serve immediately over steamed rice with lime wedges, cilantro and green onion..
Step 7 Enjoy!.

My love for Thai food knows no bounds. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Then add the red curry paste. Chop up the paste with a wooden spoon.

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