Thai Red Curry Chicken

Thai Red Curry Chicken


  • Chicken Breasts cubed-1 lb
  • Thai Kitchen Red Curry Paste-3 tbsp
  • Ground Coriander-1/2 tsp
  • Ground Cumin-1/2 tsp
  • Red Peppers-1/2 cup
  • Yellow Peppers-1/2 cup
  • Coconut Milk-13 oz can
  • Oil-2 tbsp


  1. Heat oil in a skillet and add the Thai Red Curry paste.
  2. Add the cumin and coriander and gently sauté on medium heat for a couple of minutes.
  3. Add the cubed chicken pieces and sauté for about two minutes.
  4. Add the coconut milk, bring to a boil, reduce the heat and simmer until the chicken is almost cooked.
  5. Add the peppers and continue to cook until done.
  6. Serve hot with steamed rice!

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();