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Easy Thai Red Chicken Curry

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Thai
Easy Thai Red Chicken Curry
Ingredients
  • 2 tablespoons olive oil
  • 4 medium shallots, thinly sliced
  • 1 medium red bell pepper, julienned
  • 1 red chile pepper, finely chopped
  • 1 tablespoon minced fresh ginger root
  • 3 cloves garlic, minced
  • 1 (13.5 ounce) can coconut milk, divided
  • 2 teaspoons Thai red curry paste
  • 1 1/2 pounds skinless, boneless chicken breast, thinly sliced
  • 1/4 cup chopped Thai basil
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 teaspoon fish sauce
  • 1 cup diced tomatoes
  • 1/4 cup chopped Thai basil
  • 1 stalk scallion, finely chopped
Instructions
1
Heat a generous amount of olive oil in a large, non-stick cooking vessel over a moderately high heat setting. Introduce the shallots into the pan and engage in a rapid stirring motion until they become tender, taking approximately 3 to 5 minutes. Next, add the bell pepper, chile pepper, ginger, and garlic to the pan and stir-fry for another 3 minutes. Then, pour in a quarter of the coconut milk and thoroughly combine it with the curry paste until it is evenly distributed throughout the mixture.
2
Add the chicken to the pan, along with 1/4 cup of Thai basil, brown sugar, lime juice, and fish sauce. Continue to stir the ingredients until the chicken is no longer pink in its center and the juices run clear, taking a minimum of 7 to 10 minutes.
3
Subsequently, add the remaining coconut milk and diced tomatoes to the pan, followed by a brief period of boiling. After that, reduce the heat to a medium setting and simmer for an additional 10 to 15 minutes. Finally, serve the dish with a generous sprinkling of remaining Thai basil and scallions on the side as a garnish.