Thai Chicken Curry
A flavorful and spicy curry made with chicken, mildly spicy Thai red curry paste, and a blend of Thai spices.
Ingredients
- ●1 pound chicken breastboneless, skinless
- ●2 tablespoons Thai red curry pastemildly spicy
- ●1 can (14 oz) coconut milkfull-fat
- ●2 tablespoons fish saucegluten-free
- ●1 tablespoon brown sugar
- ●2 tablespoons vegetable oil
- ●1/4 cup Thai basil leaveschopped
- ●1 cup bell pepperssliced
Instructions
- 1
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the chicken breast and cook until browned and cooked through, about 5-6 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- 5
Add the Thai red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
- 6
Pour in the coconut milk and bring the mixture to a simmer.
- 7
Add the fish sauce, brown sugar, and bell peppers to the skillet.
- 8
Return the chicken to the skillet and stir to combine.
- 9
Reduce the heat to low and simmer the curry for 5-7 minutes, or until the sauce has thickened and the chicken is coated.
- 10
Stir in the chopped Thai basil leaves and serve hot over steamed rice or noodles.