Warm and satisfying with a hint of spice. This curry will have you dreaming of the beaches of Thailand even on the coldest days.
Thai Red Curry Chicken
2 tsp. coconut oil
3 tbsp. red curry paste
1 clove garlic, minced
1-2 tsp. ginger, minced (to taste)
- 1 lb. boneless skinless chicken breast, sliced
1 can lite coconut milk
1 tbsp. brown sugar
1 tbsp. lime juice
2 tsp. fish sauce
- 1 red pepper, sliced
- 1 red onion, chopped
- 1 carrot, chopped
- 1/3 cup pineapple, diced
Heat the coconut oil over medium high heat. Add the curry paste, garlic, ginger, and shallot. Cook for 2-3 minutes until very fragrant.
Add the chicken to the pan and cook for 3-4 minutes. Add the coconut milk, brown sugar, lime juice, fish sauce, vegetables, and stir. Simmer for 10 minutes uncovered. Add more sugar (sweet), lime juice (sour), or fish sauce (salty) if needed.
Garnish with cilantro, serve by itself or over rice.
I. Love. Red. Curry. Well… I basically love all curry. For the longest time, I would just grab the paste off the self, mix it with coconut milk, and be on my way. All that is fine, don’t get me wrong. However, with a few added ingredients you can really kick up the flavour and freshness of your favourite curry.
Tips for Cooking: Feel free to swap out and veggies for ones of your preference. I added water chestnuts last time I made this and it was awesome. If you want more spice, add a Thai chilli into the mix.
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