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!
Servings: 3 people
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 cilantro chopped
- lime wedges optional
Instructions
- Heat a skillet over medium heat and add the cooking oil. Once the oil is hot, add the chicken and cook until the surface turns white. Then, add the red curry paste and stir to combine thoroughly.
- Add the water, coconut cream, fish sauce, sugar, and lime juice. Reduce the heat to low and let it simmer until the curry sauce thickens.
- Add the red bell pepper and simmer for another 1-2 minutes. Turn off the heat, then add the chopped cilantro and lime wedges (if using). 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