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Thai Red Chicken Curry

 Thai Red Chicken Curry
I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Il
4 ServingsPrep/Total Time: 25 min.


  • 1 can (13.66 ounces) coconut milk
  • 1/3 cup chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon red curry paste
  • 2 cups frozen stir-fry vegetable blend
  • 3 cups cubed cooked chicken breast
  • Cooked jasmine rice
  • Minced fresh cilantro, optional


  • Combine the first five ingredients in a large skillet. Bring to a
  • boil; reduce heat and simmer 5 minutes.
  • Stir in vegetables; return to a boil. Reduce heat and simmer,
  • uncovered, for 9-11 minutes or until vegetables are tender and sauce
  • thickens slightly.
  • Add chicken; heat through. Serve with rice. Sprinkle with cilantro if
  • desired. Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer