RED CURRY THAI CHICKEN RECIPES

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RED CURRY CHICKEN | THAI KITCHEN - MCCORMICK



Red Curry Chicken | Thai Kitchen - McCormick image

Provided by Thai Kitchen

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 10

1
1 can (13.66 ounces) Coconut Milk
2 tbsps Red Curry Paste
1 tbsp brown sugar
1 pound boneless, skinless chicken cut into 1-inch chunks
1/3 cup snap peas
1/3 cup bamboo shoots
1/3 cup sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 to 2 tablespoons premium fish sauce

Steps:

  • BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
  • STIR in chicken and vegetables. Cook 3 to 5 minutes or until chicken is cooked through and vegetables are tender-crisp. Stir in basil and fish sauce.
  • SERVE with cooked Jasmine Rice, if desired.
  • Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

THAI RED CURRY RECIPES - BBC GOOD FOOD



Thai red curry recipes - BBC Good Food image

Make your favourite takeaway at home with our best Thai red curry recipes. Our top picks include healthy options like chicken, fish and vegetarian curries.

Provided by Good Food team

Number Of Ingredients 1

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  • Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.
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