Red Curry

5 from 1 vote

Mouthwatering Red Curry is an explosion of flavors that you're going to love! A combination of tender chicken, colorful red bell peppers, and aromatic Thai basil come together in a creamy coconut milk and curry paste sauce, for an incredibly delicious meal.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Thai

Keyword: red curry recipe

Servings: People

Author: Alyssa Rivers

Ingredients

1 tablespoon olive oil
½ yellow onion, minced
1 pound chicken breasts, cut into 1 inch cubes
1 red bell pepper, sliced
1 can coconut milk, 13.5 ounces
4-6 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons lime juice
2 teaspoons fresh ginger
1 cup green peas, canned or frozen
¼ cup Thai basil, chopped
salt and pepper to taste
rice for serving

Instructions

In a large, heavy bottom skillet, heat 1 tablespoon olive oil over medium-high heat. Add ½ yellow onion, minced, to the pan. Sauté the onion until it just begins to turn translucent, about 3-4 minutes.
Add 1 pound chicken breasts, and 1 red bell pepper, sliced, to the pan. Sauté until the chicken is just seared on all sides, another 3-4 minutes.
To the skillet, add 1 can coconut milk, 4-6 tablespoons red curry paste (start with 4 tablespoons and add more to taste), 2 tablespoons fish sauce, 2 tablespoons lime juice, and 2 teaspoons fresh gingerWhisk well and bring the sauce to a low boil.
Reduce the heat to medium-low, and add 1 cup green peas, ¼ cup Thai basil, and salt and pepper to taste. Cook until the chicken is cooked through and the sauce has reduced to the desired thickness.
Remove the curry from heat and serve over rice with Naan bread.

Nutrition

QR code

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