Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asia, Thai
Ingredients: 1 can (13.66 ounces) coconut milk; 1/3 cup chicken broth; 2 tablespoons brown sugar; 2 tablespoons fish sauce; 1 tablespoon red curry paste; 2 cups frozen stir-fry vegetable blend; 3 cups cubed cooked chicken breast; Cooked jasmine rice; Minced fresh cilantro, optional

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Contest Winner

Test Kitchen Approved

Thai red curry chicken is a take on your favorite restaurant curry dish, and on busy nights, the frozen stir-fry veggies speed things up.

Ingredients

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

Directions

Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly.
Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

I recreated a favorite red curry chicken dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois

Recipe Creator