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!
2oz (60g)red bell pepperseeded and cut into strips (1 small red bell pepper)
1tablespoonchopped cilantro
lime wedgesoptional
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).