Thai Red Chicken Curry

Thai Red Chicken Curry over rice on a plate

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Thai cooking in under 30 minutes and all in one pot!

  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger root peeled and finely grated
  • 1 lb chicken breasts boneless and skinless and cut into bite size pieces, about 3
  • 13.5 oz coconut milk (1 can)
  • 2 to 4 tbsp Thai red curry paste
  • 3/4 cup chicken broth low sodium
  • 5 oz snow peas roughly chopped
  • 4 leaves kaffir lime
  • 2 tsp sugar
  • 2 stalks lemongrass bruised *
  • salt and pepper to taste
  • 1 tbsp fresh cilantro chopped


  • Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
  • Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
  • Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
  • Remove the kaffir lime leaves and lemon grass from the pot. Remove from heat and garnish with fresh cilantro.
  • Serve immediately over cooked rice.

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