In stock
SKU
R207

Thai Red Curry Chicken with Jasmine Rice

Thai red curry paste that packs a huge flavor

Curry Paste:  In a small bowl, combine Thai Red Curry Powder, fish sauce, and lime juice.  Set aside

Chicken:  Coat chicken with Thai Red Curry Powder and Himalayan Pink Salt (Fine).  Allow to marinate for 10 minutes.

Curry:  In a Dutch oven over medium heat, add coconut milk, peanut butter, and curry paste.  Bring to a simmer and add chicken.  Cook for 2 minutes and then add grape tomatoes, onion, carrots, red bell pepper, yellow bell pepper, snow peas, and Turbinado Sugar.  Cover and cook for 5 minutes.  Serve over Jasmine Rice and garnish with green onions. 

More Information
SKU R207
Ingredients

Curry Paste

- ¼ cup Thai Red Curry Powder

- 2 tablespoons fish sauce

- ½ lime, juiced

Curry

- 1 can coconut milk

- 1 tablespoon peanut butter

- ¼ cup grape tomatoes, sliced

- ½ onion, sliced

- 3 carrots, peeled, sliced diagonal

- ½ red bell pepper, sliced

- ½ yellow bell pepper, sliced

- ½ package snow peas

- 1 tablespoon Turbinado Sugar

- 1 green onion, sliced

Chicken

- 1 pound boneless skinless chicken breast, sliced thin

- 1 teaspoon Thai Red Curry Powder

- ½ teaspoon Himalayan Pink Salt (Fine)

Tips Notes

Thai Red Curry Powder is a mild- to medium-hot blend of chiles and spices inspired by Thai cuisine. The balanced flavors of this blend help to ease the involved nature of building complex Thai curry dishes while providing the perfect amount of heat.

Prep Time 20 Minutes
Cook Time 10 Minutes
Total Time 30 Minutes
Yield 4
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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