When my husband and I travel, our first targets for dining include both Thai and Indian restaurants. We adore both cuisines, so when I can find a reasonably simple dish to prepare at home from either country, I take a stab at it.
The bottom line is, we love coconut and both cuisines use that as an ingredient in many dishes. This Thai Red Curry Chicken I’m posting has that as the base, and that is why this is so good (plus it cuts any heat you add to the dish).
You will easily find these ingredients at your local grocery store, but look on the international food aisle for the fish sauce, the chili sauce and the coconut milk. This is perfect for cold winter Arkansas nights.
Adapted from Carlsbad Cravings (www.carlsbadcravings.com)

Thai Red Curry Chicken
6 servings


  • 1 1/2 tablespoons coconut oil
  • 1 pound chicken breasts sliced into 1/4” slices then 2” pieces (might be easier if slightly frozen)
  • 1/2 large onion, chopped
  • 2 tablespoons red curry paste
  • 1 red bell pepper, thinly sliced, then chopped into 2” pieces
  • 1 orange bell pepper thinly sliced, then chopped into 2” pieces
  • 1 small zucchini, sliced
  • 2 teaspoons freshly grated ginger or use the tube ginger in the produce section
  • 4 garlic cloves, minced
  • 1  13.5 oz. can quality coconut milk
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian/Thai Sweet Chili Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Garnish
  • Lime zest to taste
  • fresh basil
  • fresh cilantro
  • fresh lime juice

Heat oil over medium high heat in large skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and sauté 1 minute. Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients except for garnishes.
Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. Discard bay leaf. Garnish with additional fresh basil, cilantro, lime zest, lime juice and any hot pepper sauce to taste. Serve with rice.
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