Red Curry Chicken

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  • 1 1/2 boneless, skinless, chicken thighs, sliced
  • 1 tablespoon corn starch
  • 2 tablespoons fish sauce
  • 1-2 tablespoons canola oil
  • 1 cup chopped yellow onion
  • 2-3 thinly sliced Thai chili peppers (optional)
  • 1 can coconut milk
  • 1/4 cup┬áThai red curry paste
  • 1 tablespoon packed, shaved palm sugar
  • 1/3 cup basil, chiffonade (cut into long thin strips)
  • Basmati rice to serve


Dissolve the cornstarch in the fish sauce and pour into a zip-lock bag with the chicken. Mix to coat chicken. Refrigerate and marinade for at least an hour. Heat 1 tablespoon oil in a large skillet over high heat. Flash-fry the chicken in a single layer about 1 1/2 minutes per side - chicken will still have pink areas. Add additional oil as needed and cook in two batches if necessary. Remove from pan to a bowl, set aside. Reduce heat to medium-low. Add additional oil if pan is dry along with onions, and chili, if using. Cook, stirring occasionally for about 5 minutes or until onion is tender. Deglaze pan with about 1/2 cup of water, scraping all the bits off the bottom. Add the coconut milk. Fill 1/3 of the can with water to rinse and add to pan. Add red curry paste and palm sugar. Stir to combine, cook for about 5 minutes or until heated through. Return chicken to pan along with any juices that accumulated in bowl, and basil. Cook for about 10 minutes more until chicken is cooked through. Serve over rice.

Recipe from Central Market Poulsbo - Culinary Resource Center
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