1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.
This recipe definitely needed some help! I added some vegetable broth, coconut cream( about 3/4 cup each) and two tablespoons palm sugar. I also added a handful of frozen peas for color. With these additions it was fabulous. I added more red curry paste as well, maybe about 1 more teaspoon. Try it my way and see if you prefer it!
I've made this recipe eight times since I found it a year ago. I doubled the onions and the coconut milk, (not enough sauce for the chicken) and used 2 TABLESPOONS of red curry paste. This is a family favorite including my 5 year old grandson.
Excellent! I did not have the roasted red peppers. I added some sugar snap peas for veggies. I also used regular chicken breast that I cut up. You may want to increase the coconut milk and red crry paste to make more yummy sauce.
This came together very quickly. I made the rice in the microwave, so it was essentially a one-pot meal. The only substitution that I made is that I used Thai red chili paste instead of red curry paste (couldn't find the red curry paste at my grocery store, didn't feel like driving to the Asian food mart & wasn't sure how much of a difference there is). My husband loved it, so I will definitely make it again. May try it with the curry paste next time.