Red Curry with Chicken

Red Curry with Chicken

Red Curry with Chicken

This Thai red curry is very simple to make. You can use any protein that you’d like. Beef, pork, shrimp, tilapia, duck, and tofu all work great in this. If you aren’t a fan of snap peas or bell peppers; potatoes, green beans, mushrooms, or squash are suitable replacements.
Prep Time15 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Thai
Keyword: Chicken, main course, Thai
Author: Alex Gorgos

Ingredients

  • 1 1/2 cups coconut milk
  • 6 tbsp curry paste
  • 1 lb boneless skinless chicken thighs cubed
  • 3 tbsp fish sauce
  • 1 cup chicken stock
  • 2 tbsp palm sugar
  • 1 cup thai basil chopped
  • 1 cup sugar snap peas
  • 1 cup red bell pepper julienned

Garnish

  • thai basil
  • 2 thai red chilies finely chopped

Instructions

  • Cut up chicken thighs into cubes. Marinate with 1 tbsp of the curry paste. Set aside.
    Thai, main course, chicken
  • Mix together the curry paste and 1/2 cup of the coconut milk in a large saucepan or wok over medium high heat. Simmer for a couple of minutes.
    Thai, main course, chicken
  • Stir in the rest of the coconut milk, fish sauce, chicken stock, palm sugar, and marinated chicken thighs. Simmer on medium heat for 8-10 minutes.
    Thai, main course, chicken
  • Add in the snap peas and red bell pepper. Simmer for another 8-10 minutes.
    Thai, main course, chicken
  • Turn off the heat. Stir in the Thai basil.
    Thai, main course, chicken
  • Serve with steamed jasmine rice. Garnish with more basil and diced Thai chilies.
    Thai, main course, chicken