Quick Thai Chicken Red Curry

Total Time
Prep 30 mins
Cook 30 mins

I found this recipe on eatingwell.com and modified it somewhat. It is an amazing recipe!

Ingredients Nutrition


  1. Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
  2. Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
  3. Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
  4. Let it simmer for another 10 minutes.
  5. Serve immediately, with jasmine or brown rice.
  6. Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.
Most Helpful

I changed my cooking method on this one to accommodate a busy schedule. Prepared sauce, cooked meat, and chopped veggies - then put everything in a slow cooker till the veggies were tender crisp. I honestly cannot remember how long it was on for though. This recipe for the ingredients makes a perfect Thai Red Curry. ~thanks!~

ukichix April 26, 2010