Red Thai Curry with Chicken & Peppers
The quick and easy way to make a creamy coconut Thai curry
Ingredients
- 1 lb chicken breasts sliced
- 3 cloves garlic minced
- 1.5 cups rice
- 3 tbsp red Thai curry paste
- 1 13.5oz can coconut milk
- 1 serrano pepper deseeded and sliced
- 1 bell pepper sliced
- 1 onion sliced
- 1 8oz can sliced water chestnuts
- 1 stalk lemongrass
- 1 bunch green onion sliced
- 1 bunch cilantro chopped
- 1 lime
Instructions
- First, cook chicken either on the stove or in the oven until no longer pink and drain any extra fluid. Meanwhile cook rice according to instructions. In a large skillet, sauté onions, serrano pepper, and garlic in olive oil until golden. Then add curry paste and sauté for a minute before adding the coconut milk. Smack the lemongrass on the counter a few times to release its flavor and add it to the liquid.
- Now add the slices of chicken breasts and bell peppers. Bring to a simmer and cook for 15 minutes. Add water chestnuts and cook for another 5 minutes. Remove lemongrass, top with green onions and cilantro, and serve with a lime slice and the rice.
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