Red Chicken Curry

Name: Kari Ayam Merah
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 2 tablespoons cooking oil; 1 lb (500g) chicken tenders (or boneless skinless chicken breasts, cut into cubes); 1 1/2 tablespoons red curry paste; 1 cup water; 1/2 cup coconut cream (or 3/4 cup coconut milk); 3/4 tablespoon fish sauce; 1 teaspoon sugar (or brown sugar); 1 teaspoon lime juice; 2 oz (60g) red bell pepper (seeded and cut into strips (1 small red bell pepper)); 1 tablespoon cilantro (chopped ); lime wedges (optional)

Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.6 (19) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

3 servings

2 tablespoons cooking oil
1 lb (500g) chicken tenders (or boneless skinless chicken breasts, cut into cubes)
1 1/2 tablespoons red curry paste
1 cup water
1/2 cup coconut cream (or 3/4 cup coconut milk)
3/4 tablespoon fish sauce
1 teaspoon sugar (or brown sugar)
1 teaspoon lime juice
2 oz (60g) red bell pepper (seeded and cut into strips (1 small red bell pepper))
1 tablespoon cilantro (chopped )
lime wedges (optional)

Steps

Heat a skillet over medium heat and add the cooking oil. Once the oil is hot, add the chicken and cook until the surface turns white. Then, add the red curry paste and stir to combine thoroughly.
Add the water, coconut cream, fish sauce, sugar, and lime juice. Reduce the heat to low and let it simmer until the curry sauce thickens.
Add the red bell pepper and simmer for another 1-2 minutes. Turn off the heat, then add the chopped cilantro and lime wedges (if using). Serve immediately with steamed rice.