Friday, April 24, 2009

Chicken in Red Curry Sauce

This is a great introduction to curry and is not your typical get at a restaurant curry at least in my experience. Even if you haven't liked curry in the past you might love this one because neither my husband or I liked curry before this recipe!!
It is great served over my Coconut Rice Recipe from yesterday!

2 tbs olive oil
1 lb boneless skinless chicken breasts
2 small onions, finely chopped
2 tbs garlic, chopped
1 tsp ginger, chopped
2 tbs red curry paste
2 cups chicken stock
2/3 cup coconut milk
2 tbs lime juice
3 tbs cilantro, chopped
1/2 tbs fish sauce
1 tsp packed brown sugar

In a large saute pan cook the onions, garlic and ginger in the olive oil until the onions are tender.
Meanwhile cut the chicken breast into bite sized pieces.
Add the chicken breast to the pan and saute until cooked through.
Add the red curry paste and cook for 2 minutes.
Add the chicken stock and coconut milk and boil for 3 minutes.
Add the rest of the ingredients and simmer for 20 minutes or until slightly thickened.


  1. That looks really, really good! (And I happen to love curry.) I'm not lactose intolerant, as such, but I do well to keep my usage down. This looks positively nummy!

  2. This sounds awesome! I never used red curry paste. Is it easy to find?

  3. I found it at Whole Foods but I think I have seen it at other grocery stores too!


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