Thai Red Curry With Chicken
Absolutely beautiful and delicious, this Thai red curry packs a flavor punch!
Ingredients
- 4 tablespoon Thai red curry paste a little more for a spicier dish, or a little less for milder
- 1 lb chicken thighs or breasts cut into bite sized pieces
- 1 can coconut milk 13.5 oz
- 1.5 cups chicken broth
- 1 tablespoon olive oil
- 1 tablespoon fish sauce more or less
- 1 ts sugar
- 1 onion cut into fairly large pieces
- 1 jalapeno sliced
- ½ yellow bell pepper diced
- 1 small red potato diced
- 1 carrot peeled and sliced
- 1 green onion optional for garnish
- 2 thai chilis optional for garnish
- 1 lime optional for garnish
Instructions
- Heat up your skillet on med high and add 1 tablespoon of olive oil.
- Add the 4 tablespoon of thai red curry paste, and stir for approximately 1 min.
- Add the diced potato and sliced carrot and stir. Bring to the boil, then cover and lower the heat to a simmer for 5-10 minutes until the potato and carrots are softened. Stir occasionally.
- Return the heat to medium high, then add the remainder of the coconut milk, and the chicken broth.
- Add the chicken, yellow bell pepper, onion, and jalapeno, mix well, and bring to the boil.
- Cover, and lower the heat to med-low, or whatever gives you a low simmer. Continue cooking for around 10-15 minutes, until the chicken is cooked and all the vegetables are tender.
- Add some splashes of fish sauce (to taste), and add your sugar at this time.
Notes
Serve this over jasmine rice, and garnish with green onions, chilis, and squeeze a bit of lime juice over the top.
Tried this recipe?Let us know how it was!
