Thai Red Chicken Curry Recipe
Thai Red Chicken Curry Recipe photo by Taste of Home

Thai Red Chicken Curry Recipe

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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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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.
Originally published as Thai Red Chicken Curry in Simple & Delicious April/May 2013, p49

This recipe pairs well with a medium white wine.

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Reviews for Thai Red Chicken Curry

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MY REVIEW
Reviewed Aug. 31, 2013

Very yummy ! Added Fresh lemon Grass to this for a vvery authentic Touch !!!!!

MY REVIEW
Reviewed Jul. 29, 2013

This is a great recipe, not only is the flavor wonderful, but it is quick and easy. I didn't make any changes to the ingredients or amounts, however the second time I made this recipe I used low fat coconut milk and I do not recommend that; it was too thin.

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