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Thai Red Chicken Curry Recipe

Thai Red Chicken Curry Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
  • 2. 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.
  • 3. Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired. Yield: 4 servings.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer