Thai Red Curry Chicken
Thai Red Curry Chicken made easily with curry paste, chicken, and your favorite vegetables. A one pot meal that's perfect that's ready in 30 minutes.
or avocado, vegetable oil.
Thai Red Curry paste
If using Mae Ploy or Maesri Curry pastes, start with 1. If using the Thai Kitchen Brand, you'll need more for a stronger flavor.
Sliced into small pieces
Sliced them or leave them whole
Can Sliced Bamboo
Drained and Rinsed
Cans of Coconut Milk
I always use full fat
Thai Fish sauce
Start with one and taste, then add more if needed
Taste curry first, if more spice is desired then add chili’s
Thai lime leaves and Thai basil for garnish
Heat coconut oil in a large pot with a lid over medium high heat. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
Add chicken breast and coat with curry paste, cook thoroughly. If it's getting too dry, add a splash of coconut milk and continue cooking.
After chicken is cooked, add broccoli, baby carrots, and bamboo shoots. Stir to coat all veggies in the curry paste.
Add both cans of coconut milk and give it a good stir. Close lid and bring to a light boil, then stir and reduce heat to simmer until veggies become tender. About 5 minutes.
Turn off heat, taste, and see if it needs more fish sauce, chili peppers, or more curry paste. Garnish with Thai lime leaves (cut into thin strips) and Thai Basil if available.
Serve hot with rice, noodles, cauliflower rice, or zoodles for low carb option.
Red Curry Chicken, Thai Red Curry
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