Thai Red Curry Chicken

Thai Red Curry Chicken - Supper for a Steal

I love Thai food, but we often forget about it. When we do remember we usually get take out from a little place down the street. The last time I placed an order I got Thai basil chicken, medium hot for myself, and red curry chicken, Thai hot for my husband. I sent him on his merry way to grab the food without telling him what I ordered. He came home and informed me that our bill was $35…. umm, what? We even had a coupon. Apparently the guy on the other end of the phone heard red curry chicken and Pad Thai hot. So guess who got Pad Thai for lunch for the next few days. I guess in the future I need to have them repeat back the order to make sure I’m not getting any surprises.

This chicken was my first experience (that I can recall) making Thai food at home. I made this a few weeks after our takeout experience with the restaurant’s red curry still fresh in my mind. I have to say I might have enjoyed this better. With the little mix up the red curry we ordered ended up being mild rather than Thai hot, which might lead to why I liked the homemade version better. This homemade red curry chicken was hot! We love spicy foods so our palates were happy.

The key to this recipe is the curry paste, use a good quality curry paste. Ask around at the local market to find the best brand if you are unfamiliar. I found the original recipe at Tartine and Apron Strings she makes her own red curry, which if you are worried about the heat from a premade one would be a great way to lessen it a tad, but for ease I went with a premade one.

Thai Red Curry Chicken -- Supper for a Steal

Thai Red Curry Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 oz can red curry paste
  • 1 (15oz) can coconut milk
  • 1 pound chicken breast, cut crosswise into ¼ inch slices
  • Small strips of peel from 1 lime
  • 1 red bell pepper, julienned
  • 3 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 cup basil
  • Cilantro, for garnish
Instructions
  1. Combine the coconut milk and curry paste in a 3 qt saucepan over medium heat. Bring to a slow boil for 1 minute. Add chicken and increase heat to medium high. Cook for 2-3 minutes, stirring often.
  2. Add lime peel and lower heat to medium. Add red bell pepper and cook for 2 minutes, stirring occasionally.
  3. Add the fish sauce and sugar, stir to combine. Cover and simmer 3-4 minutes.
  4. Turn off heat and stir in basil. Allow to sit for 2-3 minutes.
  5. Garnish with fresh cilantro and serve over jasmine rice.

 

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