Heat oil in a large skillet over medium-high. Once
hot, add onions and 1/2 tsp salt. Cook 3 minutes, or
until onions are softened, stirring often.
Add the red curry paste, garlic, ginger, and
coriander. Cook about 1 minute, or until fragrant,
stirring often.
Add coconut milk, brown sugar, fish sauce, and
chicken. Stir, bring to a simmer, then reduce heat
to medium. Simmer uncovered for 7 minutes,
occasionally stirring.
Add carrots and bell peppers, and simmer 5-7 more
minutes, until sauce slightly thickens and chicken
is cooked through. Remove from heat, and stir in the
lime zest, the lime juice, and the cilantro.
Serving
Suggestions
Serve with more cilantro, lime wedges and Thai hot sauce.
Originally Submitted
7/12/2022
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