Steps to Prepare Thai Red Curry Chicken Recipe Coconut Milk

Thai Chicken Curry

Leftover paste will keep in the fridge for about three weeks.

Recipe Summary Thai Chicken Curry

This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.

Ingredients | Thai Red Curry Chicken Recipe Coconut Milk

1 teaspoon sesame oil, or as needed

1 yellow onion, roughly chopped

3 cloves garlic, minced

2 red potatoes, peeled and cut into 1-inch cubes

2 carrots, sliced

2 tablespoons Thai yellow curry paste

1 tablespoon minced fresh ginger root

1 tablespoon fish sauce

½ teaspoon Thai red chile paste

⅓ teaspoon ground coriander

1 (14 ounce) can coconut milk

1 cup water, divided

salt and ground black pepper to taste

1 pound skinless, boneless chicken breast halves, cut into thin strips

1 cup sliced zucchini

1 red bell pepper, cut into strips

1 tablespoon cornstarch

2 tablespoons chopped fresh cilantro

1 lime, juiced

Directions

Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.

Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.

Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

Yes, you are adding raw chicken to a pot of cooked vegetables. It will be fully cooked in the sauce. This recipe will have medium heat, just enough to make it interesting. To make it very hot, double the red chile paste.

Info | Thai Red Curry Chicken Recipe Coconut Milk

prep: 30 mins cook: 30 mins total: 1 hr Servings: 6 Yield: 6 servings

TAG : Thai Chicken Curry

World Cuisine Recipes, Asian, Thai,