Colorful Thai Red Curry Chicken


Thai food is one of my favorites!  Here’s a colorful Thai Red Curry Chicken dish that I enjoy making.  It’s simple and quick to make.  Just a little prep and you can throw this yummy dish together.

Ingredients:

  • 2 Tbs. Oil
  • 1-2 Tbs. Thai Red Curry Paste
  • 1 Can (13.5 fl. oz) Thai Coconut Milk
  • 1 – 1 1/2 lbs. boneless, skinless Chicken thighs or breast, cut into bite size pieces
  • 2 Tsp. Sugar
  • 2 Tsp. Fish Sauce
  • 1/2 piece each of Red and Yellow Bell Pepper, cored and sliced
  • Handful of Green Beans, cut in 2″ pieces
  • Handful of Basil leaves, chopped (use Thai Basil, if you can get it)
  • Crushed Red Pepper flakes (optional)

Instructions:

  1. Heat oil in pan over medium, add Red Curry Paste, stir until foaming
  2. Add Coconut Milk, stir and simmer for 4 minutes
  3. Add Chicken, stir and simmer additional 4 minutes
  4. Add sugar, fish sauce, bell pepper, and green beans, continue cooking until chicken and vegetables are cooked, about 3 more minutes.
  5. Mix in chopped Basil
  6. Finally, add additional sugar, fish sauce, and red pepper flakes as desired.

Serve over Thai Jasmine Rice.  Yields 4 servings.

Note:  I also use 1″ slices, halved of Japanese Eggplant, be creative with your veggies.  It makes such a colorful and yummy dish.

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2 Responses to Colorful Thai Red Curry Chicken

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