This Thai red curry was so delicious and very easy to make. Pair it with some jasmine rice and you’re set!
Thai Red Curry with Chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6
Calories 2031 kcal
Ingredients
- 1 1/2 lb chopped chicken thighs boneless and skinless
- 2 red bell peppers sliced
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- 1 tbs oil
- 2 garlic cloves minced
- 3 tbs red curry paste
- 13.66 can coconut milk
- 2 tbs brown sugar
- 2 tbs fish sauce
- 1 1/4 cup water
- 1 tsp chicken bouillon I use better than bouillon
- .5 oz fresh basil
- cilantro for garnishing
- green onion for garnishing
- fresh cut limes for garnishing
Instructions
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Heat up a pan over medium heat. Add the oil. Once hot, add the garlic and curry paste and let cook for 2 min.
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Next stir in the coconut milk, brown sugar and fish sauce.
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Then add the chicken, water and chicken bouillon. Next add the bell peppers. Stir well and bring to a simmer over medium heat. Let cook for about 10 minutes or until the chicken is cooked through.
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During the last minute of cooking add the basil. Serve with jasmine rice and garnish with cilantro, green onion and fresh squeezed lime juice.