Creamy Thai Red Curry with Chicken
Kevin is cooking
Kevin is cooking
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Ingredients

  • 5.0 from 4 reviews Creamy Thai Red Chicken Curry Save Print Prep time 20 mins Cook time 10 mins Total time 30 mins Prep time includes steaming the rice and par boiling the cubed potatoes. Author: Kevin | Keviniscooking.com Serves: 4 Ingredients
  • 1 lb chicken, thigh or breast meat, sliced thin ¼ cup vegetable oil ⅔ cup Thai Red Curry Paste ¼ cup fish sauce ¼ cup peanut butter 1 tbsp sugar (or palm sugar) 4 kaffir lime leaves (optional See Note 1) 1 cup coconut milk 1 red fresno chile, sliced (See Note 2) 2 cups mixed bell pepper, sliced thin strips 1 large potato, peeled, cubed and cooked 1 tbsp each chopped mint and basil Instructions In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often. Add the chicken and cook for another 3 minutes. Add the fish sauce, peanut butter, sugar, kaffir lime leaves chile, coconut milk and stir. Bring to a simmer and cook for 2 minutes. Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce. Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top. Notes 1. Kaffir limes leaves can be found in most Asian markets in the vegetable section. They off a wonderful floral, lime type aroma and flavor. A teaspoon of lime zest can be a substitute.2. The fresno chile looks like a red jalapeño pepper. For the heat a substitute can be a regular jalapeño. 3.5.3208

Instructions

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