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chicken curry
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4.64 from 19 votes

Red Chicken Curry

Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Asian Recipes
Cuisine: Chicken
Keyword: Chicken Curry
Servings: 3 people
Calories: 408kcal
Author: Bee Yinn Low

Ingredients

  • 2 tablespoons cooking oil
  • 1 lb (500g) chicken tenders or boneless skinless chicken breasts cut into cubes
  • 1 1/2 tablespoons red curry paste
  • 1 cup water
  • 1/2 cup coconut cream or 3/4 cup coconut milk
  • 3/4 tablespoon fish sauce
  • 1 teaspoon sugar or brown sugar
  • 1 teaspoon lime juice
  • 2 oz (60g) red bell pepper seeded and cut into strips (1 small red bell pepper)
  • 1 tablespoon chopped cilantro
  • lime wedges optional

Instructions

  • Heat up a skillet on medium heat and add the cooking oil. When the oil is heated, add the chicken and cook until the surface turns white. Add the red curry paste, stir to combine well.
  • Add the water, coconut cream, fish sauce, sugar and lime juice. Turn the heat to low and simmer until the curry sauce thickens.
  • Add the red bell pepper. Simmer for another 1-2 minutes. Turn off the heat, add the chopped cilantro, lime wedges (optional) and serve immediately with steamed rice.

Notes

Coconut cream is best for this recipe. I use Kara brand coconut cream. If you use coconut milk, make sure you stir the coconut milk thoroughly before using (use more to taste if you want the curry to be creamier).

Nutrition

Serving: 3people | Calories: 408kcal | Carbohydrates: 6g | Protein: 34g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 535mg | Fiber: 1g | Sugar: 2g