Thai Red Curry Chicken

We have our bachelor sons over for dinner every Sunday. Trying to keep it different each 
week means we have to try new things, but that can be tricky.  
There is a limit to what they will try, but Asian food is one that is always safe. 
 Here is our latest success recipe.

“Thai Red Curry Chicken”


2 tsp canola oil
1-2 clove garlic, minced
1 cup each  red bell peppers, onion, carrots, cut into julienne strips
1 tbsp grated fresh ginger
1 tbsp red curry paste
1 pound boneless, skinless chicken breasts, cut into large bite sized pieces
1 cup chicken broth
1 cup lite coconut milk
1 tbsp soy sauce
1 tsp light brown sugar
1 1/2 cups cauliflower florets
2 cups baby spinach coarsely chopped
1 tbsp fresh lime juice
2 tbsp fresh basil

In a large pot heat oil over medium heat, add onions and cook for about 2 minutes.  Add red curry paste, ginger and garlic for 1 minute. Add chicken cook and stir 2-3 minutes.

On plate left to right, Red Curry Paste, minced garlic,
 grated fresh ginger. In the bowl coconut milk, chicken broth and soy sauce.

Add and bring to a boil coconut milk, chicken stock, sugar and soy sauce.  Add vegetables cook 10 minutes or until chicken is done. Add spinach cook until just wilted.  Turn off heat add lime juice and fresh basil. Do not over cook.

We served it over cooked brown rice.

Mary Ellen

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11 thoughts on “Thai Red Curry Chicken

  1. I adore this type of food! In fact, almost every week we go to our fav Thai place and indulge. Although I don’t like too much curry, anything with coconut milk is a keeper in my book.

    Stopping by from Sits and happy to meet you 🙂

  2. Thank you so much for sharing your post at The Weekend re-Treat Link Party on The Best Blog Recipes this week! Wanted to stop by and pin to our Party Boards while I was here tonight 🙂

    Shauna @ The Best Blog Recipes

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