Randy Mayor; Cindy Barr
Yield
4 servings (serving size: 1 cup)

This Thai-style chicken recipe is also good with shrimp in place of the chicken. Serve over rice, and garnish with green onion tops.

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.

Ratings & Reviews

Has potential

bakingamie
May 19, 2015
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!

Eaglecrest04's Review

juabbebu
June 15, 2013
N/A

bkbroiler52's Review

klpicinni
November 13, 2011
N/A

Renamorris's Review

Renamorris
October 16, 2009
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.

sarasotacook's Review

Eaglecrest04
April 22, 2009
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.

klpicinni's Review

bkbroiler52
January 16, 2009
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!

sparkplug's Review

sparkplug
November 30, 2008
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.

bakingamie's Review

sarasotacook
November 13, 2008
I found this to be very bland, even after adding additional curry paste.