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Thai cooking there are so many intrinsically easy recipes that you can make with just a few staples from the Asian aisle of your nearest supermarket. Thai red curry chicken — a one-pan dish of chicken pieces simmered in a bright, curry-infused coconut milk sauce — is one of those dishes. It comes together in just 30 minutes with minimal prep work.
The spice level of this dish will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. For more heat, add a drizzle of sriracha, some of the seeds of the jalapeño, or some crushed red pepper flakes.
Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño.
Cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
Add the coconut milk, red curry paste, fish sauce, and brown sugar.
Bring to a gentle boil and simmer until thickened, a few minutes.
Add the chicken pieces.
Simmer, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes.
Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.
Serve with jasmine rice.