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Chicken Thai Red Curry

As our go-to last minute dinner recipe, this red curry can easily be transformed into a vegetarian dish to switch things up!
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Course: Main Course
Cuisine: American, Thai
Keyword: Chicken, Red Curry, Rice, Spicy
Servings: 6

Equipment

  • Dutch Oven

Ingredients

  • 1 tbsp Coconut Oil
  • 300 g Chicken Breast, in bite sized slices
  • 3 Large Bell Peppers, sliced
  • 1 Large Onion, sliced
  • ½ Lime
  • 2 tbsp Fresh Ginger, grated
  • 2 tbsp Red Curry Paste
  • 1 tbsp Fish Sauce
  • 1 tbsp Brown Sugar
  • 400 ml Coconut Milk
  • Chopped Cilantro, for garnish
Metric - US Customary

Instructions

  • Heat coconut oil in a dutch oven. Add the bell peppers and cook for about 7 minutes until softened slightly. Add onions and let cook for an additional 5 minutes.
  • In a separate pan, cook the chicken until slightly golden brown and thoroughly cooked.
  • Add chicken to the dutch oven with the onions and peppers, along with the grated ginger.
  • Let the ginger cook for 1-2 minutes, or until fragrant.
  • Add the red curry paste and mix until everything is coated and there are no longer chunks of curry paste. Let cook for 1-2 minutes.
  • Add the coconut milk, fish sauce, brown sugar and juice from half a lime. Bring to a simmer and then cover. Let simmer for 15 minutes so the flavors meld.
  • Serve with steamed rice.
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