A spicy and coconut infused recipe for a Thai Red Chicken Curry

1 Tbs. Coconut cooking Oil
1/4 Onion, minced
2 garlic cloves, minced 16
500 gr Boneless chicken, cubed
5 mushrooms, sliced
1 stalk Lemongrass, finely chopped
1 Tbs. Red Curry Paste
1/2 can Coconut Milk
1/2 cup chicken stock
1 tsp. Brown Sugar (light)
1 tsp. Fish Sauce
2 Tbs. Cilantro or Thai Basil
Generous squeeze from 1/2 Lime
Garnish w/scallions or chives
Serve w/ Cooked Rice- I used Jasmine rice

How to
Preheat oil in a saucepan or a wok. Add onion and minced garlic, saute for a minute or two until the oil becomes infused by both, do not burn and keep temp on medium high.

Cut the chicken into cubes or bite size pieces and stir fry it until it’s no longer pink/raw for about 4-5 minutes. Add sliced mushrooms and lemongrass, stir.

Add Red Curry paste, stir and let all the chicken get coated by the paste.

Add Coconut milk and chicken stock, stir then add fish sauce and sugar to balance it all. Cook for 10 minutes on low heat and until the curry becomes thick.

Squeeze lime juice, and add chopped Cilantro or Thai basil. Stir then taste to see if you need more seasoning.

Serve it over cooked Jasmine Rice, or any other rice if desired.

Recipe provided courtesy of Sandra’s Easy Cooking food blog.

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