Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Super Simple Red Curry Chicken
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
4 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
4 Servings
A Taste of Thai Red Curry Paste makes this easy curried chicken a real crowd pleaser.
Ingredients
- 1-13.5 oz can Coconut Milk
- 1 tablespoon Red Curry Paste
- 1 red bell pepper, julienned
- 1 bunch scallions, cut into 1/2 inch pieces
- 1 1/2 lbs boneless skinless chicken breasts, cut into thin slices
- 3 tablespoons chopped cilantro
- Cooked Jasmine Rice
- Optional: scallions for garnish
Directions
- In a large skillet over medium high heat mix a small amount of Coconut Milk and Red Curry Paste. Stir until Red Curry Red Curry Paste is completely dissolved.
- Add remaining Coconut Milk. Boil gently for 5-6 minutes.
- Add scallions, red pepper and chicken. Cook for 5-6 minutes, stirring frequently, or until the chicken is cooked through.
- Mix in cilantro and serve over Jasmine Rice. Garnish with scallions.
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.
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