Thai Red Chicken Curry Recipe

5 5 4
Thai Red Chicken Curry Recipe
Thai Red Chicken Curry Recipe photo by Taste of Home
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Thai Red Chicken Curry Recipe

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5 5 4
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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, Illinois
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 4 servings.
Originally published as Thai Red Chicken Curry in Simple & Delicious April/May 2013, p49

  • 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
  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

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Reviews forThai Red Chicken Curry

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Cambronero User ID: 9202135 268214
Reviewed 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."

MY REVIEW
loverofcooking User ID: 6335560 245464
Reviewed 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."

MY REVIEW
middjett User ID: 7818954 236988
Reviewed 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."

MY REVIEW
gucci65 User ID: 7131119 152952
Reviewed Aug. 31, 2013

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

MY REVIEW
michelemary User ID: 1090411 200438
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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