Red Curry Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2/3 cup unsweetened coconut milk
  • 3 tsp Thai red curry paste
  • 1 tbsp Asian fish sauce
  • 3 tbsp vegetable oil, divided
  • 1.5 lb skinless, boneless chicken breasts, cut into 1 inch chunks
  • Salt and freshly ground black pepper
  • 1 red bell pepper, cut into slices
  • 1 tbsp fresh ginger, grated with a zester
  • 2 large garlic cloves, grated with a zester
  • 1/2 cup water
  • Cilantro leaves, for garnish
  • Steamed brown rice and lime wedges, for serving
  1. In a small bowl, add the coconut milk, red curry paste, and fish sauce and stir to incorporate. Set aside.
  2. Heat a large skillet over high heat. Add 2 tbsp of the vegetable oil and allow to get very hot. Pat the chicken dry with a paper towel, and season the chicken with salt and pepper. Add the chicken to the pan, and allow to brown before flipping, about 4-5 minutes. Once chicken is nicely browned, remove to a plate lined with a paper towel.
  3. In the same pan, add the red bell pepper. Allow to crisp up for 2-3 minutes, then add the garlic and ginger and saute everything for another minute. Add the chicken, red curry mixture, and water to the pan and bring to a boil. Reduce heat and simmer for another 2-3 minutes, until chicken is cooked through.
  4. Serve alongside rice and lime wedges, and garnish with cilantro.
Recipe by Total Noms at