Red Thai Curry

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  400g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Onions

  Raw

  1 ½ medium or 165g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

• Curry paste

  2 tbsp or 30g

Directions

1. Heat skillet and dice onion. Prep chicken thighs if they have skin and/or bones. Slice red bell peppers.
2. Heat 4 cups of water in a medium/large pot. Once water is boiling add rice.
3. Add onion and sauté until translucent
4. Add chicken thighs and brown
5. Add red peppers and cook for 2 min
6. Add coconut milk and fish sauce and lower heat. Simmer until rice is done.

Similar Foods

• Thai Red Curry with Butternut Squash and Chickpeas
• Simple Thai Pumpkin Soup
• Thai Curry Naan Pizza
• Thai Panang Curry with Chicken
• Thai Coconut Curry Soup
• Thai Curried Butternut Squash Soup