Red Chicken Curry
This Red Chicken Curry is bursting with flavor! Creamy coconut milk meets aromatic spices for a dish that's comforting and easy to make.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Serving bowls
Ingredients
For the Curry:
- 2 tablespoons cooking oil
- 1 lb (500g) chicken tenders or boneless skinless chicken breasts cut into cubes
- 1 1/2 tablespoons red curry paste
- 1 cup water
- 1/2 cup coconut cream or 3/4 cup coconut milk
- 3/4 tablespoon fish sauce
- 1 teaspoon sugar or brown sugar
- 1 teaspoon lime juice
- 2 oz (60g) red bell pepper seeded and cut into strips
- 1 tablespoon cilantro chopped
- Lime wedges optional
Instructions
Cooking Instructions:
- In a large skillet or wok, heat the 2 tablespoons of cooking oil over medium heat until shimmering.
- Add the 1 lb (500g) chicken tenders to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in 1 1/2 tablespoons of red curry paste and cook for an additional 2 minutes, allowing the spices to bloom and infuse into the chicken.
- Pour in 1 cup of water and 1/2 cup of coconut cream (or 3/4 cup of coconut milk). Stir well to combine all the ingredients.
- Add 3/4 tablespoon of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of lime juice. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together beautifully.
- Add the 2 oz (60g) red bell pepper strips to the skillet. Cook for another 5 minutes until the bell pepper is tender but still vibrant.
- Remove from heat and sprinkle with 1 tablespoon of chopped cilantro. Serve hot with lime wedges on the side, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This curry freezes well! Portion it into freezer-safe containers and freeze for up to 3 months.
- To reheat, simply microwave or warm on the stove, adding a splash of water if it seems too thick.