Thai Red Curry with Chicken

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I found some recipes online that call for a lot of ingredients in addition to the curry paste, but if you get a good authentic paste, you shouldn’t need any additional seasoning.

Thai Red Curry with Chicken

Easy curry made with packaged paste

Author : Megan Myers

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 890 kcal

Ingredients

  

1/2x1x2x3x

• 1 pound chicken, diced
• 1 can coconut milk
• [1/4 cup curry paste, use 1/8 if you want it less spicy]
• 1 red pepper, diced
• 1 zucchini, cut into thin rounds
• 1 onion, diced
• 1 cup chicken stock
• 2 cups cooked brown rice

Instructions

• Stir-fry curry paste with half the coconut milk until dissolved, then add rest of milk and bring to a boil. Add chicken and cook, approximately 10 minutes. Add vegetables and chicken stock and cook until vegetables are tender. There will be a lot of sauce; this is typical for a curry! Serve with brown rice.

Recommended Products

• Victorinox Paring Knife
• Silicone Spatula Set 
• Cuisinart Enameled Cast Iron 10-Inch Round Fry Pan, Cardinal Red

Nutrition

Calories: 890 kcalCarbohydrates: 98 gProtein: 44 gFat: 40 gSaturated Fat: 24 gCholesterol: 108 mgSodium: 5795 mgFiber: 10 gSugar: 11 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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