Thai red curry with chicken is a flavorful and comforting dish that brings the perfect balance of spice, creaminess, and richness to your dinner table.
Made with tender chicken, vibrant vegetables, and a fragrant blend of red curry paste and coconut milk, this Thai-inspired meal is a delicious way to experience bold flavors in a easy-to-make recipe.
It’s a delightful fusion of sweet, spicy, and savory that can be customized to suit your taste buds perfectly!
Preparation 10 min.
Cooking time 10 min.
Total time 20 min.
Servings 4.
Ingredients:
500 g chicken breast fillet
2 bell peppers
2 spring onions
1 carrot
200 g snow peas
2 tbsp sesame oil or rapeseed oil
2 – 3 tbsp red curry paste
800 ml coconut milk
Preparation
- Chop the chicken into small pieces.
- Cut the bell peppers into strips, spring onions into rings and carrots into slices.
- Halve the snow peas.
- Heat the oil in a wok and briefly sauté the red curry paste in it.
- Add the coconut milk and bring to the boil.
- Add the chicken and simmer for 5 min.
- Add the bell peppers, spring onions, carrots and snow peas and simmer for another 5 min.
Here is another way to make this delicious meal:
Ingredients :
500 gms Boneless Chicken (cut into strips)
3 tbsp Vegetable Oil (use as per your diet restrictions)
1 small size (40 gms) Onion – sliced
18 to 20 nos (25 gms) Garlic – finely chopped
1 tbsp (10 gms) Ginger – finely chopped
4 tbsp Thai Red Curry Paste
60 gms Yellow Bell Pepper (cut into long strips)
60 gms Green Bell Pepper (cut into long strips)
60 gms Red Bell Pepper (cut into long strips)
1 tbsp Coriander Leaves Stems (cut into small pieces)
½ tsp Salt (or as per taste)
1½ tins (600 ml) Coconut Cream/Milk (can use any brand or homemade)
1 tbsp Fish Sauce (can use any brand)
1 tbsp Brown Sugar
3 to 4 tbsp Coriander Leaves (chopped)
