Skip the takeout and make homemade Red Thai Chicken Curry instead. Ready in less than 20 minutes, this is the perfect meal for a weeknight or any day you are craving the spicy coconut dish!
Well guys, I just got home from a weekend packed full of good food, amazing people and tons of networking opportunities. I am completely exhausted now (thank goodness for Sunday naps!) to say the least, but I’ve certainly found a new enthusiasm for my blog.
Last year, I attended the first ever Everything Food Conference, and I had such a good time I decided it was time for round 2. It was so great connecting with old friends again and meeting new friends. Plus, there was sooo much food, swag, fantastic workshops and activities, and so many talented and amazing bloggers. If you are a food blogger, I HIGHLY recommend you attend this conference next year!
Now on to the good stuff… As promised, I’m sharing a recipe today for Red Thai Chicken Curry! I know there are so many different versions of Thai curry. Green curry, red curry, yellow curry, the list goes on. Have I mentioned that I’m basically obsessed with curry? Today I’ve decided it would be fun to share with you a traditional red Thai curry. This recipe is simply a combination of a red curry sauce with chicken and red peppers. Although, this curry is pretty versatile so you can totally get creative and swap out the chicken for fish or add extra veggies as your heart desires. I think carrots, bamboo, snow peas and onions would be a great addition!
So…I have a little secret to tell you. It took me 21 years to finally try curry! How sad is that? When Jacob and I were dating clear back in 2013 (where does the time go?!), he introduced me to the beautiful world of curry. He made me some amazing Indian curry (but at the time he actually used this kind, which is fantastic when you’re in a pinch) on one of our first dates and I was instantly in LOVE with the aromatic dish! Honestly, where had curry been all my life?
Jacob was also the one to introduce me to Thai curry at a restaurant in Southern Utah called Benja’s. All of the locals are kind of obsessed with this place, but there’s a good reason why! I’ve had quite a bit of Thai food since then, but I’m pretty sure this is still THE best Thai restaurant I’ve ever been to. If you ever find yourself passing through St. George, you definitely need to check it out! The yellow curry and mango sticky rice is to die for.
If you haven’t heard already, Jacob and I had the opportunity to travel to Thailand back in February. While there, I definitely had my fair share of amazing Thai curries. Seriously, the curry there was so good! I’ve basically been craving some authentic Thai curry ever since I came home. Hence my desire to share this recipe with you. Now, this curry isn’t quite the same as eating authentic Thai curry out of a coconut shell on the beach, but it does make for a pretty great meal if you are craving that sweet and spicy coconut curry taste. And the best part? This curry can be whipped out in less than 20 minutes! Perfect for a weeknight meal…or a Friday night when you don’t feel like ordering takeout…
Red Thai Chicken Curry
- 1.5 pounds chicken breast, cut into bite sized pieces
- 2 red peppers, julienned
- 1 Tbsp olive oil
- 1-2 Tbsp red curry paste
- 1 14 oz can coconut milk
- 2 Tbsp fish sauce (or soy sauce)
- 1 Tbsp brown sugar
- 1 Tbsp lime juice (or rice wine vinegar)
- 5-6 kaffir lime leaves, julienned
- limes, optional
In a large frying pan, cook olive oil and curry paste over medium heat. Stir for 30 seconds to 1 minute. Mix in the coconut milk with the oil and paste. Add the chicken, brown sugar and fish sauce to the pan. Stir until the chicken is cooked through.
Add the peppers to the curry and cook until just tender, around 2-3 minutes. Make sure you don't let the curry cook too long at this point or the coconut milk will curdle. Stirring constantly can help prevent this.
Remove the curry from heat and add the kaffir lime leaves. Serve garnished with freshly cut limes and a side of jasmine rice.
Adapted from Eat Good 4 Life