Thai Chicken Curry Recipe

Name: Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14-ounce can unsweetened coconut milk,* whisked to blend; 1 1/4 teaspoons Thai curry paste*; 1 large red bell pepper, cut into 1/3-inch-wide strips; 1 medium onion, thinly sliced; 1 pound chicken tenders, cut crosswise in half; 1 tablespoon (packed) brown sugar; 1 tablespoon fish sauce (nam pla)*; 1 cup chopped seeded tomatoes; 1/3 cup thinly sliced fresh basil; 1 tablespoon fresh lime juice

Servings: persons

1 14-ounce can unsweetened coconut milk,* whisked to blend
1 1/4 teaspoons Thai curry paste*
1 large red bell pepper, cut into 1/3-inch-wide strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut crosswise in half
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
1 tablespoon fresh lime juice

1
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly.
2
Add bell pepper and onion; saute 5 minutes.
3
Stir in chicken, remaining coconut milk, sugar and fish sauce.
4
Cook until chicken is cooked through, stirring often, about 5 minutes.
5
Stir in remaining 3 ingredients and simmer 1 minute.
6
Season with salt.
7
*Available at Asian markets and some supermarkets nationwide.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 14-ounce can unsweetened coconut milk,* whisked to blend, 1 1/4 teaspoons Thai curry paste*, 1 large red bell pepper, cut into 1/3-inch-wide strips, 1 medium onion, thinly sliced, and more.

Yes, Thai Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Curry

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