Skip take out and try this quick and easy recipe for Red Curry Chicken – ready in about 30 minutes.
Mr. Mother Thyme is not a huge fan of curry dishes. He doesn’t know what he’s missing. Sometimes it’s chef rules in my kitchen and what’s on the menu is what’s on the table. I’ve been craving Thai food and there are not too many good Thai restaurants near us so I often make Thai at home. Instead of craving my usual Pad Thai had I have been in the mood for curry, especially red curry.
This Red Curry Chicken is quick, simple and Mr. Mother Thyme approved. Ye, he actually likes this. Maybe I can convert him to curry after all. The red curry sauce is slightly sweeten with canned coconut milk and also adds a little creaminess to the sauce. The sauce is what makes this dish. I can’t get enough of it. It’s one of those sauces you keep tasting because its so good.
I love the aroma of this dish when simmering on the stove too. It smells so good you just can’t wait to eat. And when it’s time to eat I like to serve this over rice and even some chunks of crusty bread for dipping in the extra sauce.
PREP AHEAD TIP
Short on time? Prep the chicken, veggies and the sauce the night ahead of time. You can also make the sauce and store it in an airtight container in the refrigerator. When ready to cook, assemble all your prepped ingredients and you’ll have dinner on the table in no time!
[adthrive-in-post-video-player video-id=”85g91xI7″ upload-date=”2018-07-01T15:31:46.000Z” name=”red curry chicken ” description=”July 14, 2015 By Jenn (Mother Thyme)
RED CURRY CHICKEN
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Skip take out and try this quick and easy recipe for Red Curry Chicken – ready in about 30 minutes.”]
30 Minute Meal: Red Curry Chicken
- 1 1/2 pound boneless skinless chicken breasts, cut into large bite size pieces
- 2 tablespoons coconut oil
- 1 green pepper cut into strips
- 1 red pepper cut into strips
- 1/2 white or sweet onion sliced
- 1 clove garlic minced
- 13.5 ounce can regular or light coconut milk
- 4 ounce jar red curry paste
- 1/2 lime juiced
- Salt and pepper
- 1/2 cup bean sprouts optional
- Shredded thai basil or regular basil for serving optional
Heat oil in a large skillet over medium-high heat.
Season chicken with salt and pepper and add to skillet.
Cook chicken stirring occasionally until all sides are brown and chicken is cooked thoroughly, about 10-12 minutes.
Add in peppers, onion and garlic and cook until slightly tender about 5 minutes.
In a small bowl mix together coconut milk, red curry paste and lime juice until blended.
Add sauce in with chicken and stir to coat.
Bring to a boil then reduce to a simmer for about 5-10 minutes.
Season with salt and pepper to taste if desired.
Stir in bean sprouts and basil right before serving.
Red Curry Paste like Thai Kitchen red curry paste can be found in the ethnic food aisle.