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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, Illinois
  • 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

  • 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.

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Reviews

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Average Rating:
  • Douce222
    Jan 26, 2018

    This was a big hit! So quick, easy, and versatile. I left out the fish sauce as I am not a fan of that. You can substitute different meats and/or veggies to the sauce. Good way to make use of small amounts of left-overs.

  • Cambronero
    Jun 21, 2017

    This is SO delicious! I used uncooked boneless and skinless chicken instead of cooked one. And added cornstarch to thicken the sauce quickly. This is definitely our favourite curry recipe.

  • loverofcooking
    Mar 14, 2016

    This was soooo good. Just like in the restaurant. I did not use frozen vegetables, I cut up fresh vegetables (carrots, cabbage, peppers, celery, broccoli, cauliflower. I cooked it in the coconut milk mixture until tender and added the meat and simmered until it was heated through. I used pork instead of chicken. This is delish and will be making it again and again.

  • middjett
    Nov 8, 2015

    This was very good. I didnt use frozen vegetables, I opted to cutting up fresh. I used broccoli, carrot, bell pepper, onion, snow peas and a can of bamboo shoots. Was wonderful! Been a couple weeks since making it, and tomorrow I have dinner guests arriving, so I think this will be dinner, along with some Jasmine rice. This is something I will make on a regular basis.

  • gucci65
    Aug 31, 2013

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

  • michelemary
    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.