Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A red curry made with coconut milk. This goes well with chicken, beef, pork, or just veggies! For this recipe I used chicken, but adjust according to taste. Serve with sticky rice.

Recipe Summary

cook:
15 mins
total:
35 mins
prep:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a wok or large skillet over medium-low heat. Add curry paste; fry until fragrant, about 30 seconds. Pour in coconut milk. Bring to a slow boil. Stir in chicken, fish sauce, brown sugar, Thai seasoning, and garlic. Simmer until sauce starts to thicken and chicken is cooked through, 6 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

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  • Stir red bell pepper into the wok; cook until heated through, 3 to 5 minutes. Add lemongrass and basil; stir to distribute flavors, about 1 minute.

Cook's Note:

You do not want to boil it so much that an orange oil appears on top; reduce the heat if this happens.

If you are scaling this recipe up or down, count on using 1 can of coconut milk for every 2 to 3 chicken breasts.

Nutrition Facts

537 calories; protein 28.3g; carbohydrates 13.6g; fat 46.6g; cholesterol 58.5mg; sodium 694.9mg. Full Nutrition
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