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Jaxon Hill
Jaxon Hill

Red Curry Chicken With Coconut Milk Recipe

Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.

red curry chicken with coconut milk recipe


When I am in a cooking rut, I tend to fall back to easy and quick recipes that get me reliably delicious result time after time. One such recipe is this Thai red curry chicken & cauliflower.

You can make a pretty decent curry from just curry paste and coconut milk, but I always like to push it a bit more by adding lemongrass, palm sugar, fish sauce, kaffir lime leaves, garlic, and ginger.

Stovetop method: To cook this curry on your stovetop, simply combine sauce and chicken pieces (plus lime leaves and cinnamon) in a wok, deep frying pan, or large pot. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Add vegetables and continue simmering another 15 minutes, or until both vegetables and chicken are cooked. Follow the recipe above for finishing the dish.

Season the chicken with salt and pepper. Heat 2 tablespoons oil over medium high heat in a skillet. Add the garlic and ginger and fry for 1 minute, until fragrant. Add the Thai red curry paste and fry for another minute. is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Sarah is the older daughter/sister in The Woks of Life family. Creator of quick and easy recipes for harried home cooks and official Woks of Life photographer, she grew up on episodes of Ready Set Cook and Good Eats. She loves the outdoors (and of course, *cooking* outside), and her obsession with food continues to this day.

Hi Mel, this is my first time to leave a comment but I have been using your recipes for two or three years and really appreciate all the delicious recipes! My dad recently semi-retired and took it on himself to cook dinner every Wednesday. Last week he made your egg roll skillet and it was a big success. I want to recommend this mango chicken curry. However, my mom is allergic to mango. Do you have any other fruit suggestions for substitutions? Thanks a bunch

I made this tonight exactly as written except for the mango. I thawed a frozen bag of mango and used that instead. This dish was so dang good. My family all loved it too. This recipe seems really adaptable to adding in some veggies or even an extra chicken breast. The sauce is just lovely. Thanks for a recipe I will definitely make again and again.

I have made this coconut rice many times in the instant pot. Every single time, it does not come to pressure, but the timer does start. My instant pot has not done this for any other recipe. I am using the 8 quart. Can you think of any reason why this would happen with this particular rice recipe? Is it the coconut milk?

I do this with red curry, green curry, yellow curry, and Panang curry because there are some amazing authentic tasting curry pastes out there and they simply make life so much easier and more flavorful.

As the photos in this post suggest, you can keep it grain-free by enjoying the curry with cauliflower rice, or you can enjoy it with your choice of steamed white rice, jasmine rice, brown rice, or fried rice.

I've never done Whole30 and don't know if I could hack it. I love rice too but I'm not sure I could live without red wine and chocolate for 30 days! Curry IS pretty hard to eat without rice so a melt down was warranted I think! This red curry looks amazing Julia and I love all the veggies you packed in here!

This Thai red curry with chicken and vegetables is a quick and heathy weeknight meal. Bring the authentic flavors of Thai with this simple recipe using fresh ingredients. All in under 30 minutes!

Thai curry is an important part of Thai cuisine. Fragrant, bold, and full of flavor, many Thai curry recipes use fresh herbs, chili, and spices for the flavor. Coconut milk adds a rich and creamy texture, which makes it very unique compared to Indian curry or curries of other cuisines.

This Thai red curry recipe with chicken and vegetables uses store-bought red curry paste, and you can make it easily in your kitchen. It is rich, creamy and so delicious, just like an authentic Thai red curry you would eat in Thailand.

Step 3. Dilute the red curry paste with 2 tablespoons of chicken stock (or chicken broth) in a small mixing bowl and add it to the pot. Stir-fry for 30-60 seconds until the paste has lost some of its moisture.

Step 5. Pour in the coconut milk and chicken stock. Add the brown sugar and stir well. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.

Typically Thai curry is served with steamed white jasmine rice, but you can also serve this curry over Thai rice noodles. If you would like to serve this red curry as a keto-friendly food, cauliflower rice would be a nice accompaniment.

Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell pepper. Ready in under 30 minutes! Gluten Free + Whole30

This Simple Coconut Chicken Curry with sweet sesame mango is full of yummy Indian-inspired flavors and is so quick to make. Made with flavorful yellow curry powder and red curry paste, lots of ginger, garlic, and creamy coconut milk. The chicken is simmered in the sauce with garden broccoli and served with a bright mango topping. A side of rice soaks up all that yummy curry sauce, so delicious. I highly recommend some fresh, warm naan too!

For the past few summers, every time the warm weather arrives, I lean more and more into creating only the simplest of recipes. Just like all of you, I want to be outside spending time chilling, hanging with family, or just enjoying the sun.

Grab a big skillet, toss the oil with the chicken, and stir in a mix of yellow curry powder and red curry paste. Then add tomato paste, butter, garlic, and ginger. Let that salty butter brown around the chicken, then toss in lots of fresh broccoli and pour over a can of coconut milk.

My first time making curry so I tried this simple recipe and followed it to a T. It was delicious!! Definitely will make again. If you are used to eating curry at a restaurant, I would use the 4 tbsp. of curry paste to give it that little bit of heat. Wonderful recipe- thank you again, Tieghan for another staple in my house.

Hi, I'm Rachael, and I am obsessed with sharing quality products and solid recipes. I can work with you to develop, test and create original recipes and content using YOUR products, and share it across Eazy Peazy Mealz blog and social channels, reaching thousands of dedicated readers.

I have been making a Red Chicken Curry for years and my son couldn't believe I haven't posted it yet on Modern Honey. It is about time! This Chicken Curry is all about layers of flavor. It has a touch of spice from red chilies with a rich creaminess from coconut milk and a slight tang from fresh lime. The base of this red chicken curry is onion, garlic, jalapeno, and red curry paste.

This homemade chicken curry can be made in less than 20 minutes and can be served with white rice or buttery naan bread. I usually top it with thai basil or cilantro to add some freshness. It is such a warm, comforting comfort food and perfect for this time of year!

I'm Paleo, or semi-Paleo, I love rice. It took me an hour to prep not 5 minutes. I added some broccoli florets together with the chicken. I had cilantro on hand. Substituted coconut sugar for the brown sugar. Served with cauliflower rice for my husband portion.Very good. Served with additional fish sauce. I liked this recipe using pantry staples and I didn't have to make the red curry paste from scratch.

Red curry is basically my favorite food ever! Take out is so costly +barely any leftovers. This is AMAZING! Leftovers for days (If I don't share with friends and family;) ). I've made many times and made for guests and it's always a hit. Make it, you won't regret! I add way more extra paste and veggies too!

I like my Red Curry Spicy so I added in a bit more curry paste and a tone of veggies: red pepper, onion, Chinese long beans, lima beans, peas, bamboo shoots. I think I will half or skip the sugar next time, added lime juice to counter the sweetness. I also velveted the chicken for a couple of hours before cooking. All in all a very good red curried chicken. Thanks for sharing your recipe!

This recipe is made with unsweetened coconut milk! The coconut milk you buy in a can is usually unsweetened by default, but check the ingredients on the can to be sure if you live somewhere that you find prefers the sweetened version ?

Very good. I used jungle curry paste and substituted parsley for coriander, as well as seasoning with fish sauce and palm sugar instead of salt and pepper. Other than that followed recipe and was done super quick. Thanks for the inspiration.

There is a skip-to-recipe button in the top left corner + table of contents below for those who like to get straight to the recipe. And for you who like to get full info with tips and tricks, read on!

The prepared red curry paste is cooked on a saucepan with cooking oil, to which coconut milk is added.[1] Then the meat as protein source is added into the curry-base soup. Various kinds of meats could be made as red curry, such as chicken, beef, pork, shrimp, duck, or even exotic meats such as frog and snake meats. The most common however, are chicken, pork and beef. The meat is cut into bite-sized pieces. Common additives are fish sauce, sugar, chopped Makrut lime leaves, Thai eggplant, bamboo shoots, and Thai basil (bai horapha).[2]


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