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Red Thai Curry with Chicken & Peppers
The quick and easy way to make a creamy coconut Thai curry
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
Thai
Servings
6
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.