Thai Red Curry with Chicken
Thai Red Curry is a flavorful meal that can be on your table in less than 30 minutes! Make it taste even better by making your own homemade Thai Red Curry Paste!
Servings: 2 - 3 people
Ingredients
- 3 tablespoon Thai red curry paste (see recipe above)
- 2 c coconut milk
- 1 lb chicken breast, sliced
- ½ lime, zested
- 2 teaspoon fish sauce
- 1 teaspoon sugar
- 1 red bell pepper, thinly sliced*
- ½ yellow or orange bell pepper, thinly sliced
- Salt (to taste)
Instructions
- In a medium saucepan combine curry paste and coconut milk. Bring the mixture to a simmer over medium high heat.
- Add the chicken, lime zest, fish sauce, and sugar. Simmer until the chicken is nearly cooked through, 5-7 minutes.
- Add the bell peppers and simmer for 2-3 minutes longer.
- Taste and adjust the salt.
- Serve with a generous helping of white rice.
Notes
* If you want some extra heat in your Thai red curry, substitute some hot red chilies for some (or all) of the red bell pepper. (Or add a pinch of cayenne powder to your finished dish!)