Thai Hot Chicken & Coconut Curry Recipe

Name: Thai Hot Chicken & Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups coconut milk; 2 tablespoons red curry paste; 2 garlic cloves, crushed; 1 lb chicken (u can use any other kind of meat u like, beef goes really well); 1 tablespoon lime juice; 2 tablespoons Thai fish sauce; 2 red chilies, sliced; 1/2 teaspoon turmeric; 3/4 teaspoon salt; 2 tablespoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves; 2 tablespoons chopped fresh cilantro leaves; cooked rice, to serve

Servings: persons

2 cups coconut milk
2 tablespoons red curry paste
2 garlic cloves, crushed
1 lb chicken (u can use any other kind of meat u like, beef goes really well)
1 tablespoon lime juice
2 tablespoons Thai fish sauce
2 red chilies, sliced
1/2 teaspoon turmeric
3/4 teaspoon salt
2 tablespoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves
2 tablespoons chopped fresh cilantro leaves
cooked rice, to serve

1
Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
2
Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
3
Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
4
Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).

343

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups coconut milk, 2 tablespoons red curry paste, 2 garlic cloves, crushed, 1 lb chicken (u can use any other kind of meat u like, beef goes really well), and more.

Yes, Thai Hot Chicken & Coconut 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 Hot Chicken & Coconut Curry

How did you like this recipe?

Frequently Asked Questions