Fifteen-Minute Thai Red Chicken Curry

Ingredients

• Chicken

  400 g sliced thin

  $2.20

• Thai Red Curry Paste

  2 tbsp (30 g)

  $0.66

• Coconut milk

  400 ml (1 tin)

  $1.50

• Bell pepper

  1 medium sliced

  $0.90

• Fish Sauce

  1 tbsp (15 ml)

  $0.08

• Dark Brown Sugar

  1 tsp (4 g)

  $0.01

• Vegetable oil

  1 tbsp (15 ml)

  $0.05

• Lime

  1 whole

  $0.40

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

Preparation

1. 1

   Slice chicken breast or thigh thinly into bite-sized strips and slice the bell pepper into strips.

2. 2

   Heat vegetable oil in a medium saucepan or deep skillet over medium heat.

3. 3

   Add the red curry paste and fry for 1 to 2 minutes until fragrant and the oil begins to separate.

4. 4

   Pour in the coconut milk, whisking into the curry paste, and bring to a gentle simmer.

5. 5

   Add sliced chicken and bell pepper, simmering gently for 6 to 7 minutes until the chicken is thoroughly cooked.

6. 6

   Season with fish sauce, brown sugar, and a squeeze of fresh lime juice, then remove from heat and serve warm.