Thai Red Curry Chicken

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  • Vegetable oil
  • 1/2 medium onion, sliced
  • 1-3 tablespoons Thai red curry paste (1 for mild, 2-3 for spicy)
  • 1 red bell pepper, sliced
  • 1 pound boneless chicken breasts, thinly sliced
  • 1 (8 ounce) can sliced bamboo shoots
  • 1 (13.5 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons palm sugar or 1 tablespoon honey
  • 1/2 cup basil leaves, torn


Heat a large sauté pan or Dutch oven over medium-high heat. Lightly coat bottom of pan with oil.
Add onions and stir frequently until just translucent.
Add curry paste and stir to combine.
Fry until curry paste begins to look oily.
Add red pepper and chicken. Fry for 1 minute, stirring once or twice.
Add bamboo shoots, coconut milk, fish sauce and palm sugar.
Simmer until chicken is cooked through. Add basil.
Adjust seasoning to taste and serve with steamed jasmine rice or rice noodles.

Recipe from Central Market Mill Creek - Culinary Resource Center
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