Red Thai chicken curry

By Jerome Robinson
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This Thai red rurry is everything you know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, and the creamy red curry sauce is so good you can put anything in it and it will be amazing! Pick up your favourite veggies like bok choy, carrots, and red pepper, and make this hearty curry for dinner. tonight. 

SERVES
4

Ingredients

Rice

  • 1 1/4 cups of rinsed jasmine rice

Chicken Curry

  • Canola oil
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 4 chicken breasts, thinly sliced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red Thai curry paste
  • 1 yellow pepper, sliced into thin 2-inch long strips
  • 1 red pepper, sliced into think 2-inch long strips
  • 1 cup red onion, chopped 1/4 inch thick
  • Salt and pepper to season
  • 3 carrots, peeled and sliced
  • 1 cup bok choy, roughly chopped

Garnish

  • Cilantro, chopped
  • Grilled lime wheel/wedge

Directions

Rice

  1. To cook the rice, bring a large pot of water to a boil. Add your rice and let it cook for about 30 minutes or so. 
  2. When rice is cooked, drain the remaining water and remove off the heat over to a non-hot element on your stove. 

Chicken Curry

  1. Heat up a skillet on medium heat. Once the skillet is hot add oil. Add your chopped garlic, ginger, sliced chicken and salt and pepper and onion. 
  2. Once the chicken is halfway cooked, add coconut milk, red curry paste and let simmer. 
  3. Once your chicken is 75 percent done,  add the rest of your vegetables and cook until vegetables are tender and the chicken is fully cooked. 

To Serve

  1. Place rice in a bowl and evenly spread curry over top of the rice. 
  2. Garnish with chopped cilantro and a grilled lime wheel.  

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