Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Red Curry Chicken
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Cook time: 10 minutes
Total time: 25 minutes
Serves 2-4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Cook time: 10 minutes
Total time: 25 minutes
Serves 2-4
We like to serve this traditional Thai curry with steamed Jasmine Rice.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon Red Curry Paste
- 1 lb skinless, boneless chicken breasts, thinly sliced
- 1-13.5 oz can Coconut Milk
- 1 red bell pepper, cored and sliced
- 1 bunch scallions, chopped
- 2 teaspoons Fish Sauce
- 2 teaspoons lime juice
- 2 teaspoons brown sugar
- 1/2 cup loosely packed fresh basil leaves
- Cooked Jasmine Rice
Directions
- Heat oil in a large skillet on medium-high heat.
- Add Curry Paste and stir until bubbling.
- Add chicken and brown on both sides.
- Add Coconut Milk, bell pepper, scallions, Fish Sauce, lime juice, brown sugar and basil.
- Simmer until chicken is cooked.
- Serve with Jasmine Rice.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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