Thai Red Curry Chicken
Red curry chicken is a spicy, creamy dish full of intoxicating Thai herbs and spices that you can make at home in 40 minutes — or less!
- Prep time
- 25 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 cup yellow potato (peeled and cubed)
- 1 lb chicken thigh or breast meat (sliced thin)
- 1/4 cup vegetable oil
- 2/3 cup Thai Red Curry Paste
- 1/4 cup fish sauce
- 1/4 cup peanut butter
- 1 tbsp sugar
- 4 kaffir lime leaves ((optional, See Note 1))
- 1 cup coconut milk
- 1 red fresno chile or jalapeño sliced ((See Note 2))
- 2 cup mixed bell peppers (sliced thin strips)
- 1 tbsp mint ((See Note 3))
- 1 tbsp Thai basil ((See Note 3))
Instructions
- 1
Cook potato in salted boiling water until fork tender (about 10 minutes). Drain and set aside, covered.
- 2
In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
- 3
Add the chicken and cook for another 6 minutes.
- 4
Add the fish sauce, peanut butter, sugar, kaffir lime leaves, chili, coconut milk and stir. Bring to a simmer and cook for 3 minutes.
- 5
Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
- 6
Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.