Thai-Style Chicken

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.

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.

I found this to be very bland, even after adding additional curry paste.

My family loves this recipe. It's one of my go tos on the nights I don't know what to cook. I do add a little extra coconut milk so it's a little watery, but other than that it's a hit!

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.