Thai Red Curry Chicken

Thai red curry might be the easiest and fastest dish I’ve ever cooked. Seriously. I was furious that never tried to do this before, and instead thought I needed secret take-out wok skills to pull this off with ease- I was wrong.

You’ll need:

  • Thai red curry paste
  • Coconut milk
  • Chicken breast meat, sliced
  • Veggies, fresh or frozen (green beans, baby corn, bell peppers,etc.)
  • (optional) sliced red chili
  • (optional) Some cilantro or coriander- see my blog header!

How to:

Start by putting on some white rice. It will take 20 mins. to cook, and the curry only takes about 15 mins. to cook.

In a pan, stir-fry your chicken until done, add about 2 tablespoons of Thai red curry paste and mix through.

Then stir in a can of coconut milk. Bring to a bubble, and then add a vegetable or two you like.

Tip: Taste the curry, and if it’s not a tangy as you’d like it add a splash of fish sauce or if you could use a sweeter rounder flavor, and brown sugar. However, I usually just leave it as is!

When your veggies are done, you’re all set! Super fast meal when you’re pressed for time like Sweet Brown.
… and if you’re a busy curly-girl like me, check out Kurly Klips, life saver!

Thai red curry chicken

Read my original blog post: “Why I will never order Thai Red Curry Take-Out Again”