Easy Thai Red Chicken Curry

MANILA SPOON(3)
Blaine: "great! I use Jamaica curry and a little dark chil…" Read More
13Ingredients
35Minutes

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 onion (medium, chopped)
  • 3 garlic cloves (crushed)
  • 1 pound skinless chicken breasts (boneless and, chopped into 1-inch chunks)
  • green curry paste (or 4-5 Tablespoons Thai Red, I used the mild one - Thai Kitchen Brand, if using Maesri use only between 1-2 Tablespoons because it's very hot and spicy)
  • 2 tablespoons fish sauce (or about 1 teaspoon salt or to taste)
  • 1 tablespoon brown sugar (or to taste)
  • 1 can coconut milk (light or regular*)
  • 2 bell peppers (colored, chopped or julienned*)
  • basil leaves (Thai or regular, a bunch)
  • lime juice (Freshly squeezed, a few drops - optional)
  • coconut cream (*I actually use the, in a carton, no preservatives and hopefully, healthier. It's in solid form so I use about half of it and dilute it with 1 glass, about 8 oz water. But you can also use the canned one.)
  • 2 pieces Thai eggplants (or halved then sliced, about 8 pieces, tops removed then quartered)
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    Reviews(3)

    Blaine a year ago
    great! I use Jamaica curry and a little dark chili powder
    Patrick Dancel a year ago
    So good! i would make it again
    April D. a year ago
    Very tasty made as described. I added some zucchini in addition to the bell peppers because it was in the fridge and why not. I didn't jave basil but augmented with cilantro instead which I stirred in at the end.

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