Thai Red Curry with Chicken
with Vegetables

Thai Red Curry with Chicken

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 large Chicken Breast
2 cans Coconut Milk
15 pieces Asparagus * only the top half of the aspargus
1 Orange Bell Peppers sliced
1 tsp Ginger n Garlic paste
1 tbsp Sugar
1 lime Fresh Lime Juice
1 tsp Fish Sauce
Salt to taste
4 Fresh Basil Leaves Optional
Thai Paste
2 tbsp Thai red curry paste
Features:
  • One Pot/Pan
  • Spicy
Cuisine:

Red Thai Curry could not be any simpler than this!

  • 30
  • Serves 4
  • Easy

Ingredients

  • Thai Paste

Directions

Share

This Thai Red Curry with Chicken also has orange peppers and asparagus in it and is absolutely delicious! 

Thai Red Curry with Chicken

I felt like experimenting a little today and so instead of using one can of coconut milk, I used two for this recipe.

One can typically serves two people for dinner, two can’s four. Being I adore Thai food, I had 3 bowls to myself. Over the course of two days that is and my partner had one the night I made it for dinner.

Thai Red Curry with Chicken

Needless to say it worked out great and I will definitely be doing that more often. It just came out slightly thicker than usual and I can definitely say it tasted really good. 

So if your wanting a thicker sauce, I encourage you to do the same. Otherwise one can of coconut milk works too. Indie says 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!!

red thai curry paste

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. 

So you have two options when preparing this dish, either you can make it from scratch with the traditional Thai ingredients. By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier. This is the method we recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you

To make this popular curry you will want to get your hands on soe fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” which can be found in most Asian stores.

Thai Red Curry with Chicken

Or purchase the pre made “Thai Red Curry Paste” which can also be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

Then you will want to add in the lime last, you do not want to cook the lime because it will ruin the flavor.

Also if using fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” you will want to remove it before consuming the curry.

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.

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!

Red Thai Curry with Chicken

Red Thai Curry with Chicken

Yield: 4
This Red Thai with Chicken could not be any simpler!

Ingredients

  • 2 large Chicken Breast
  • 2 cans Coconut Milk
  • 15 pieces Asparagus
  • 1 Orange Bell Peppers
  • 1 tsp Ginger n Garlic paste
  • 1 tbsp Sugar
  • 1 lime Fresh Lime Juice
  • 1 tsp Fish Sauce
  • Salt to taste

THAI INGREDIENTS

  • 2 tbsp Thai red curry paste

Or

  • 2 Kaffir lime leaves
  • 4 Fresh Basil Leaves

Instructions

  1. Start by washing and cutting up your vegetables and slice all according to the size you want.
  2. Wash the chicken breasts, and slice them into thin pieces.
  3. 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.
  4. Next add in the coconut milk and cook for another 2 minutes on medium-high.
  5. Add in your ginger/garlic paste and cook for 2 minutes all together.
  6. Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
  7. Then add in your fish sauce, and simmer for another 2 minutes over low heat.
  8. Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
  9. Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.

Notes

“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.

 

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

Scrambled Egg Breakfast Wrap with cilantro
previous
Scrambled Egg Breakfast Wraps
Red Thai curry with Shrimp and Red Peppers in a white bowl and some limes
next
Red Thai Curry with Shrimp and Red Peppers
Scrambled Egg Breakfast Wrap with cilantro
previous
Scrambled Egg Breakfast Wraps
Red Thai curry with Shrimp and Red Peppers in a white bowl and some limes
next
Red Thai Curry with Shrimp and Red Peppers

Add Your Comment