Thai-Style Chicken & Vegetables in a Red Curry sauce instantly became a fan favorite at my Tuesday clients house as well as with my entire book club. This dish is cooked with classic mouthwatering Thai ingredients that will leave no left overs behind! It’s also quite simple to make.
Thai-Style Chicken & Vegetables in Red Curry
I found this recipe on Cooks Country, all the credit goes to them! I like to serve this dish with Basmati rice as a side dish and of course, I go crazy with lime and cilantro for garnish!
Thai-Style Chicken & Vegetables in Red Curry
Recipe Type: Poultry
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Best served with a side of basmati rice
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 3 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons avocado or coconut oil, divided
- 2 red bell peppers, cored, seeded, and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 tablespoons red curry paste
- 1 (14-ounce) can coconut milk
- 2 tablespoons fresh lime juice, plus lime wedges for garnish
- handful of chopped fresh cilantro
Instructions
- Combine chicken, fish sauce and brown sugar in a large bowl, allow to marinate for 10+ minutes. Heat oil in a skillet over high heat until shimmering. Add chicken and cook until well browned on all sides and cooked through. Transfer chicken to plate.
- Add bell pepper and onion to skillet and cook over high heat until tender and lightly charred. Stir in curry paste and cook until fragrant. Stir in coconut milk, bring to a boil, and cook until slightly thickened.
- Stir in lime juice, chicken, and another drizzle of fish sauce. Cook until heated through. Sprinkle with cilantro and lime wedges for garnish.
Notes
recipe credit belongs to [url href=”https://www.cookscountry.com/” target=”_blank” rel=”nofollow”]Cooks Country[/url]