Plan my Meals
by
Cayden Codes
Recipes
Cayden's Corner
Planner
Open planner
All recipes
Thai Red Curry Chicken
Coconut red curry with peppers and basil.
Thai
Lunch & dinner
30 min
Serves 4
Stovetop
Comfort classics
Cost eaten / serving
$3.58
Full packages new
$29.91
Add to meal plan
Assign slot
Add “Thai Red Curry Chicken”
Mon
Lunch
+ Empty slot
Dinner
+ Empty slot
Tue
Lunch
+ Empty slot
Dinner
+ Empty slot
Wed
Lunch
+ Empty slot
Dinner
+ Empty slot
Thu
Lunch
+ Empty slot
Dinner
+ Empty slot
Fri
Lunch
+ Empty slot
Dinner
+ Empty slot
Sat
Lunch
+ Empty slot
Dinner
+ Empty slot
Sun
Lunch
+ Empty slot
Dinner
+ Empty slot
Scale servings
4
Tap any ingredient or step below to check it off
Ingredients
· 4 servings
1½ lb
Boneless Skinless Chicken Thighs
3 tbsp
Thai Red Curry Paste
400 ml
Coconut Milk, canned
1 ×
Green Bell Pepper
½ lb
Whole Carrots
1 tbsp
Fish Sauce
1 tbsp
Light Brown Sugar
1 ×
Lime
1 ×
Fresh Basil
(0.75 oz clamshell)
1½ cup
Long Grain White Rice
Instructions
1
Cook rice.
2
Fry curry paste in a little coconut milk 1 min.
3
Add chicken; cook 5 min. Add remaining coconut milk, pepper and carrots; simmer 10 min.
4
Season with fish sauce, brown sugar and lime; stir in basil.
More Thai
Peanut Noodles with Crispy Tofu
Spaghetti stands in for lo mein. Nobody can tell.
Pad Kra Pao (Thai Basil Pork)
Fiery basil pork with a crispy fried egg on rice.
Sheet-Pan Thai Peanut Chicken
Peanut-lime chicken roasted with sweet potato and broccoli.
Thai Coconut Shrimp Curry
Red curry, sweet peppers, basil, quick-cooking shrimp.