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Recipe Coconut Thai Red Chicken Curry

Coconut Thai Red Chicken Curry

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    10 mins

  • Cooking

    25 mins

Asian Food Chicken Vegetable Rice or Noodle Dinner Lunch Less Than 60 mins

What You Will Need

Ingredients

  • 1 lb. chicken thighs
  • 2 cups sweet potato
  • 12 Thai basil leaves
  • (optional) rice for serving
  • cilantro, for garnish

Sauce Mix

  • 3 Tbsp. vegetable oil
  • 6 Tbsp. red curry paste
  • 1 cup chicken stock
  • 2 cups coconut milk
  • 2 Tbsp. Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce, + some for topping
  • 1 Tbsp. palm sugar

How to make it

  1. Heat vegetable oil in a large skillet over medium to high heat. 
  2. Add in the red curry paste and cook for 2 minutes. Add the chicken stock, stirring in the paste and simmer for a few minutes. 
  3. Add in the coconut milk, Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce, palm sugar, and then the chicken thighs. 
  4. Bring to a simmer on medium heat for 8-10 minutes until sauce reduces even more. Taste it here to see if it needs anything.
  5. Add the sweet potato and continue to simmer until the sweet potato is soft. Remove from heat and stir in the Thai basil leaves. 
  6. Serve over rice (optional) with a drizzle more of Lee Kum Kee Panda Brand Red Curry Chili Lime Grilling & Dipping Sauce on top and roughly chopped cilantro. 

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