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Thai Red Chicken Curry for Beginners
Thai Red Chicken Curry for Beginners
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spicy Thai red curry chicken stir-fry, served over rice or noodles.
Ingredients:
  • 4 medium shallots, thinly sliced
  • 1 medium red bell pepper, julienned
  • 1 red chile pepper, finely chopped
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic, minced
  • 1 (13.5 ounce) can coconut milk, divided
  • 2 teaspoons Thai red curry paste
  • 1.5 pounds skinless, boneless chicken breast, thinly sliced
  • 0.25 cup chopped Thai basil
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 cup diced tomatoes
  • 1 stalk scallion, finely chopped
Instructions:
  • In a large nonstick pan over medium-high heat, sauté shallots in olive oil until soft, for about 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic. Stir-fry for an additional 3 minutes. Then pour in 1/4 of the coconut milk and mix in the curry paste until evenly combined.
  • Combine chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce in a pan. Cook and stir until chicken is cooked through, about 7 to 10 minutes, until juices run clear.
  • Pour in the remaining coconut milk and diced tomato into the pan, bring to a boil, then simmer over medium heat for 10 to 15 minutes. Serve with extra basil and scallions as a delightful garnish on the side.

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