This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Zesty Coconut Lime 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 combined with spicy salsa gives this delicious chicken entrée an extra kick.
Ingredients
- 2 tablespoons canola oil
- 1 tablespoon Red Curry Paste
- 1 red onion, cut into 3/4" cubes
- 1 1/2 lbs skinless, boneless chicken breast, cut into 3/4" cubes
- 1 teaspoon salt
- 1 red bell pepper, cut into 3/4" cubes
- 1 yellow bell pepper, cut into 3/4" cubes
- 1 cup Coconut Milk
- 1/2 cup salsa, hot or medium
- 1/3 cup fresh squeezed lime juice
- 1 tablespoon dark brown sugar
- Cooked Jasmine Rice
- Optional: chopped cilantro
Directions
- In a large nonstick skillet, heat oil over medium-high heat. Add curry and whisk until dissolved.
- Add onions. Stir-fry until they start to wilt.
- Add chicken and salt. Stir-fry until the chicken begins to brown.
- Add red and yellow bell pepper. Stir-fry 1-2 minutes.
- Add Coconut Milk, salsa, lime juice and sugar to skillet. Mix well and bring to a boil.
- Reduce heat and simmer for 5 minutes or until sauce is smooth and chicken is tender.
- Serve over hot Jasmine Rice and garnish with cilantro if desired.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.