Thai Red Curry With Chicken

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The Thai Curry paste in this recipe was made up of on hand ingredients - came out pretty good, Makes enough for about 6 servings.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together all paste ingredients and set aside.
  2. Heat 1 T. oil in frying pan and cook chicken until lightly browned and done. Set aside.
  3. Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
  4. Add Red and Hot pepper saute for a minute or two. Turn off heat and set aside.
  5. In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil.
  6. Add coconut milk to curry paste and heat through.
  7. Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
  8. Serve over rice.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: