Home Non VegetarianChicken Thai Red Chicken Curry

Thai Red Chicken Curry

Published under: ChickenThai

A quick and easy stir-fry made with chicken, vegetables, coconut milk and Thai red curry paste. Serve with hot rice.
Thai Red Chicken Curry

Chicken Breasts – 2, skinless, sliced
Red Thai Curry Paste – 1 tblsp (available in supermarkets or speciality stores)
Corn Flour – 1 to 1 1/2 tsp, mixed with 1 tblsp water
Baby Corn – 1/3 cup, chopped
Capsicum – 1, chopped, seeds removed
Green Peas – 3 tblsp
Broad Beans – 3 tblsp, chopped
Thin Coconut Milk – 200 gms
Thai Fish Sauce – 1 1/2 tsp
Lemongrass – 2 tsp, minced
Dried Lime Leaves – 2
Dark Brown Sugar – 1 to 1 1/4 tsp
Sunflower Oil as required
Coriander Leaves – few, chopped

Carrot – 2 tblsp, chopped
Zucchini – 2 tblsp, chopped

1. Heat oil in a pan over medium flame.
2. Saute the chicken pieces for a minute.
3. Add the red curry paste and stir well.
4. Cook for a minute.
5. Add the capsicum, baby corn, peas, beans and coconut milk.
6. Stir well and simmer for 30 seconds.
7. Add 2 1/2 tblsp of water and the cornflour paste.
8. Add thai fish sauce, lemongrass, lime leaves and sugar.
9. Mix well and simmer for 5 minutes or until the vegetables and chicken are cooked and tender.
10. Discard the lime leaves and transfer to a serving bowl.
11. Garnish with coriander leaves.
12. Serve hot with rice.

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Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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