How to Make Thai Red Curry Chicken

Name: How to Make Thai Red Curry Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Thai
Ingredients: Chicken Breasts cubed-1 lb (450 g); Thai Kitchen Red Curry Paste-3 tbsp (45 ml); Ground Coriander-1/2 tsp; Ground Cumin-1/2 tsp; Red Peppers-1/2 cup (120 ml); Yellow Peppers-1/2 cup (120 ml); Coconut Milk-13 oz (390 ml) can; Oil-2 tbsp (30 ml)

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This family favorite is on the table in no time! I love preparations like this where you get the health benefits of both meat and veggies in the same dish. I’m a big fan of Thai Kitchen Red and Green Curry Paste. I have them in my pantry always and they really come in handy when you’re looking to cook something quick and exotic! All you need is some coconut milk which is also one of my favorite pantry items that I use a lot.

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Author: Soni Sinha
Total Time: 35 mins
Yield: 2 1x

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Description

The lemongrass and galangal together with spices provides the redolence so unique to Thai dishes and the creamy coconut milk creates a rich consistency.

Ingredients

Chicken Breasts cubed-1 lb (450 g)
Thai Kitchen Red Curry Paste-3 tbsp (45 ml)
Ground Coriander-1/2 tsp
Ground Cumin-1/2 tsp
Red Peppers-1/2 cup (120 ml)
Yellow Peppers-1/2 cup (120 ml)
Coconut Milk-13 oz (390 ml) can
Oil-2 tbsp (30 ml)

Instructions

Heat oil in a skillet and add the Thai Red Curry paste.
Add the cumin and coriander and gently sauté on medium heat for a couple of minutes.
Add the cubed chicken pieces and sauté for about two minutes.
Add the coconut milk, bring to a boil, reduce the heat and simmer until the chicken is almost cooked.
Add the peppers and continue to cook until done.
Serve hot with steamed rice!

Prep Time: 15 mins
Cook Time: 20 mins
Category: Main Course
Cuisine: Thai

Nutrition

Serving Size: 1 serving
Calories: 390

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Frequently Asked Questions

Why does the recipe sauté the curry paste before adding the chicken?

The instructions call for heating the oil, then adding the Thai Kitchen Red Curry Paste with the cumin and coriander first, and sautéing on medium heat for a couple of minutes before the chicken goes in. This step blooms the spices in fat, intensifying the paste’s aromatics — the lemongrass, galangal, and chili — before the other ingredients dilute them.

When should the peppers be added, and why not at the start?

The ½ cup each of red and yellow peppers are added only after the chicken has nearly finished cooking in the coconut milk. Adding them late keeps them slightly crisp and prevents them from turning mushy during the simmer.