So the past two weeks have been a little crazy busy. Sorry for not posting but I promise I’m going to make it up this week!!! Anyways, crazy busy to me means that I need dinner recipes that are quick, easy, require few ingredients, yet still appeals to Picky Mans’ palette. This Thai Red Curry recipe is probably one the most flavourful 30 minute dinner recipes I’ve made.
I first learned to make this curry in my Food and Nutrition class in high school. Over the years I’ve been tweaking it and though it’s not authentic, it is still pretty damn good.
Honestly though, I cheated by using store-bought red curry paste, but like I said, I wanted something that I could make in 30 minutes. If you’re fancy shmancy and would like to make your own paste I recommend using this recipe.
I hope you love this one foodiepies!
- 2 chicken breasts, boneless and skinless
- 2 1/2 tbsp vegetable oil
- 1 small red pepper, julienned
- 1 small green pepper, julienned
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 3 tbsp Thai red curry paste
- 1 can of coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- salt and black pepper, to taste
- 5 basil leaves
- 2 tbsp cilantro, chopped
- In a large skillet heat vegetable oil on medium-high heat.
- Cut chicken breasts into strips and season with salt and pepper.
- Place chicken strips into the skillet and sear on both sides. Once both sides are seared add in your red pepper, green pepper, onion, and garlic cloves. Stir and allow the vegetables to cook for 3 minutes. Add red curry paste to the skillet. Stir to cover the chicken and vegetables with the paste. Allow to cook for another 2 minutes. Add in the coconut milk, fish sauce, and brown sugar. Stir and bring to a boil, then reduce the heat and allow to simmer until chicken is cooked.
- Once the chicken is cooked through, remove all the chicken strips from the sauce and cut into bite sized pieces. Set aside.
- Continue to simmer the sauce for an addition 10-15 minutes.
- Add chicken bites back into the sauce. Turn off the heat and stir in basil leaves and cilantro.
- Season with salt and pepper and serve over jasmine rice.