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

Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

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Recipe Summary

cook:
30 mins
total:
45 mins
prep:
15 mins
Servings:
6
Yield:
6 bowls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

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  • Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

Nutrition Facts

303 calories; protein 16.4g; carbohydrates 16.8g; fat 23.1g; cholesterol 36.8mg; sodium 662.9mg. Full Nutrition
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