This delicious Thai red curry is the easiest t make. It all comes together in under 30 minutes that too in a skillet ! The flavors of coconut milk and spices are perfect to be served with a bowl of steamed rice!
Course Main Course
Cuisine Thai
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author Syama
Ingredients
1/2lbChicken BreastBoneless, Skinless
2Tbsp Red Curry Paste
1 - 11/2CCoconut Milk
1White OnionSmall
1CBell Pepper
1Tomato
1TspFish SauceOptional
2TbspOil
Cilantro/Thai basil
Salt
Rice or Crusty Bread - To Serve
Instructions
Prep
Cut the chicken into bite size pieces. Dice the onions and bell pepper into 1 inch squares and cut the tomato into 8 pieces.
Cook
Heat oil in a skillet. When hot add the spice paste and stir fry for about a minute. Add 1 C coconut milk and cook over low heat until it begins to simmer and the oil raises up to the top.
Add the meat , cover and cook for about 5 minutes.
Remove the lid and check if the meat is done . If needed cook for additional 2 minutes.
Add the remaining coconut milk to taste. Stir in the fish sauce, if using. Stir and add the vegetables. Cover and bring it back to a low boil . Turn off the heat.
Let it mellow for 5 to 10 minutes before serving.
Notes
You could substitute milk for coconut milk.
Boneless skinless chicken breasts or jumbo shrimp are best for this curry.
Other vegetables that works well here are - snow peas, button mushrooms, sliced carrots , water chestnuts, and fresh spinach.