Red Thai Curry


  • 1 - 1.5 pounds chicken breast, sliced into small pieces
  • 12 pound of potatoes, cut into 12 inch pieces
  • 1-3 Teaspoons of red curry paste
  • 1 14 oz can of coconut milk
  • 1 12 cups of water
  • 1-2 red bell pepper, sliced into strips
  • 2 Tablespoons of fish sauce
  • 2 Teaspoons of rice vinegar (not strictly necessary)
  • 12 - 1 bunch of cilantro
  • About 2-3 Teaspoons of freshly grated ginger
  • 3-5 thinly sliced green onions
  • 1 small yellow onion, diced
  • 3-5 minced cloves of garlic
  • 1-2 Tablespoons of olive oil
  • Salt and Ground Pepper


  • Season the sliced chicken with salt and pepper, according to personal preference
  • In a wok or a large pan with relatively deep edges, heat the olive oil on medium high to high heat
  • Add the onions to the pan and saute for 3 to 5 minutes, constantly stirring until they begin to turn golden brown
  • Add the garlic and ginger, and saute for another 30-60 seconds, until the garlic and ginger are fragrant
  • Optionally add a splash more olive oil if needed to keep the garlic, ginger, and onion from sticking to the pan as you are stirring
  • Add the chicken to the pan, stirring until the chicken is cooked
  • Scoop in the curry paste, and allow to cook for a minute or two
  • Add the water, coconut milk, and potatoes. Bring to a boil, then reduce heat to simmer for 20 minutes, or until the potatoes are tender
  • Stir in the cilantro, green onions, red bell peppers, fish sauce, and rice vinegar, and allow to simmer for 5-10 minutes. Taste, and add more fish sauce and curry paste as needed
  • Serve over cooked rice

Category: Entree

Cusine: Thai

Tags: AsianPoultryRice