Thai Red Chicken Curry Recipe

Thai Red Chicken Curry Recipe

How To Make Thai Red Chicken Curry

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Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2 boneless, skinless chicken breasts, sliced
  • 2 tablespoons red curry paste
  • 1 can (14 ounces) coconut milk
  • 1 bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • Fresh cilantro, for garnish
  • Cooked rice, for serving


  1. Heat the vegetable oil in a large pan over medium heat. Add the red curry paste and cook for 1 minute until fragrant.

  2. Add the sliced chicken and cook until lightly browned, about 5 minutes.

  3. Stir in the coconut milk, bell pepper, onion, fish sauce, and brown sugar. Bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the vegetables are tender.

  4. Serve the Thai red chicken curry over cooked rice and garnish with fresh cilantro.


  • Calories : 325kcal
  • Total Fat : 16g
  • Saturated Fat : 11g
  • Cholesterol : 54mg
  • Sodium : 616mg
  • Total Carbohydrates : 13g
  • Dietary Fiber : 2g
  • Sugar : 8g
  • Protein : 28g
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