I call this my best Thai Red Curry because it’s my favorite way to make Red Thai curry.
That is not to say, I do not like making it any other way.
Just search this blog and you will see I do make it with fish and other vegetables which also make for an excellent Red Thai curry.
I just much prefer my Red Thai curry made with fresh chicken breasts, peppers and spinach.
It is so simple to make and full of all those Thai flavors that we have come to know and love.
Not to mention very very healthy for you!
So what are you waiting for? Skip the takeout tonight and make this quick and easy dish right in the comfort of your own home.
Doesn’t this look Absolutely Mouthwatering?
Some people like to use one can of coconut for their Thai curries.
I will do that at times too, however for this recipe I used two cans of light coconut milk which helps to make this dish go father and serves more people.
One can typically serves two people for dinner, two can’s three to four.
Being I adore Thai food, I will eat it all to myself over a couple days if I can.
Another reason I like to use light coconut milk is because it’s healthier and being that I eat this dish almost every other week. It works well for me!
If your wanting a thicker sauce, you can use full fat coconut milk. Both work really good in this recipe.
And please don’t let the unknown ingredients in this recipe scare you, because this Red Thai Curry is super simple to make.
And that is because we are using a product that contains all those Thai ingredients already in it. Such as “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other special Thai spices.
The ONLY brand I will use!!
Also the nice thing about cooking Red Thai curry is how simple it really is.
I’m confident that when you prepare it once, you will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.
Note: Want more heat, simply add in more Thai Red Curry Paste.
I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
- 2 tbsp Cooking oil
- 2 cans Light Coconut Milk
- 2 Boneless chicken breasts
- 1 tsp Ginger n Garlic paste
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 tbsp Sugar
- 1 tsp Fish Sauce
- 1 lime Fresh Lime Juice
- Salt to taste
- 2 tbsp Thai red curry paste
- Start by washing and cutting up your vegetables and slice all according to the size you want.
- Wash the chicken breasts, and slice them into thin pieces.
- In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
- Next add in the coconut milk and cook for another 2 minutes on medium-high.
- Add in your ginger/garlic paste and cook for 2 minutes all together.
- Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
- Then add in your fish sauce, and simmer for another 2 minutes over low heat.
- Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
- Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.
“Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish. Add in the lime last, you do not want to cook the lime because it will ruin the flavor. Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you're going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot. Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 386 Total Fat: 24g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 68mg Sodium: 714mg Carbohydrates: 18g Fiber: 2g Sugar: 9g Protein: 27g