Easy Thai Red Chicken Curry Recipe
For authentic flavor, it's important to use a Thai fish sauce.

Easy Thai Red Chicken Curry Recipe

Who says that you have to go out to get great Thai food? This delicious red curry can be on the table in less than half an hour. Its rich sauce and moderate heat will quickly make it a comfort food staple in your home.
 

Curries are classic taste of home recipes in Thai cuisine, and there are several varieties to try. The addition of red chilis sets red curry apart from its brethren. It also contains bolder garlic and onion flavors, and depending on the brand, there could be as many as a dozen ingredients incorporated into the paste.
 

A tube of red curry paste will serve you well in making not only curries but also fish cakes, sauces and noodle dishes. Different brands have different heat levels, so it's worth researching brands online before making your purchase. If you're feeling adventurous, you could also try your hand at making your own!
 

For authentic flavor, it's important to use a Thai fish sauce. Every country has its own, distinct fish sauce, and Thai sauce tends to be the most tangy and robust. You can find a variety of brands in Asian markets, the international foods section of some grocery stories and online.
 

This taste of home recipe is easy to whip up on a busy night and will wow at potlucks. It's easy to double, cook in a crock pot instead of a skillet or freeze for meals on the go. There are plenty of ways to alter it to your tastes, so don't be afraid to experiment!

Thai Red Chicken Curry Recipe

Serves: 4
Time to Table: 25 minutes

Ingredients

1 can pure, unsweetened coconut milk, 13.66 ounces
1/3 cup low-sodium chicken broth
2 tablespoons light brown sugar
2 tablespoons Thai fish sauce
1 tablespoon red curry paste
2 cups frozen vegetable stir-fry blend
3 cups roasted chicken breast, cubed
 

For Serving:
Prepared jasmine rice
Chopped fresh cilantro

Directions

Combine the first five ingredients in a large skillet and bring to a boil. Reduce the heat and simmer for five minutes.
 

Add the vegetables and return the mixture to a boil. Reduce the heat and simmer, uncovered, for 10 minutes or until the sauce has started to thicken and the vegetables are tender.
 

Add the cubed chicken and heat through. Serve over warm jasmine rice and top with cilantro.
 

Variations:
Replace the chicken with any pre-cooked protein of your choice. You can use cubed, pan-fried tofu for a vegetarian option. For shrimp, put fresh, cleaned shrimp in the simmering sauce and cook until done.
 

Toss in some pineapple, mango or basil to complement the curry's spice.
 

If you have access to them, adding kaffir lime leaves, lemongrass or galangal will kick the flavor up a notch.