Chicken Curry #2
Submitted by ila320
30-minute Thai red curry chicken simmered in rich coconut milk with mushrooms, bell peppers, and fresh basil. Served over rice, this weeknight dinner brings bold Southeast Asian flavor home fast.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis Thai-inspired red curry comes together in just 30 minutes and fills your kitchen with the heady aroma of coconut milk and red curry paste bubbling away on the stove.
Cubed chicken simmers in a velvety coconut sauce punched up with fish sauce and lemon juice, while mushrooms, bell peppers, and tomatoes add color and texture.
A hit of garlic chili sauce at the end lets you dial the heat exactly where you want it.
Serve it over steamed jasmine rice with fresh sweet basil scattered on top and you’ve got a restaurant-worthy plate from your own kitchen.
Pro Tips
- Wait for the oil to rise to the surface of the coconut milk before adding chicken; this means the curry paste is properly bloomed
- Add the mushrooms last so they stay tender and don’t turn rubbery
- Fish sauce smells intense on its own but mellows into savory depth once simmered
- Use full-fat coconut milk for the richest, silkiest sauce
Ingredients
Directions
In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top.
Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally.
Add remaining ingredients except mushrooms and garlic chili sauce.
Cover and simmer for 5 minutes.
Add mushrooms and garlic chili sauce to taste.
Cover and simmer 2 minutes.
Serve hot over rice.
Garnish with sprigs of fresh sweet basil.
Comments
