Thai Chicken Curry

Name: Kari Ayam Thailand
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon oil; 1 1/2 tablespoons red curry paste (I used Mae Ploy red curry paste); 8 oz (230g) boneless and skinless chicken breast (cut into strips); 80 ml coconut milk; 1/4 cup water; 3 oz (90g) canned bamboo shoots; 1/2 small red bell pepper (cut into strips); 2 teaspoons palm sugar; 1/4 teaspoon fish sauce

Thai Chicken Curry - homemade Thai chicken curry is SO easy to make with simple ingredients. And, it's so much better and healthier than restaurants!

⏱️ 20 min 🔪 Prep: 5 min 🔥 Cook: 15 min 📊 Easy ⭐ 4.9 (11) 👁️ 18 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

4 servings

1 tablespoon oil
1 1/2 tablespoons red curry paste (I used Mae Ploy red curry paste)
8 oz (230g) boneless and skinless chicken breast (cut into strips)
80 ml coconut milk
1/4 cup water
3 oz (90g) canned bamboo shoots
1/2 small red bell pepper (cut into strips)
2 teaspoons palm sugar
1/4 teaspoon fish sauce

Steps

Heat a small pot with cooking oil and sauté the red curry paste until aromatic. Add the chicken and stir well to combine with the curry paste.
Add the coconut milk, water, long beans, bamboo shoots, and red bell pepper, and bring the curry to a boil for about 5 minutes.
Add the fish sauce and palm sugar, and let it boil for another minute. Dish out and serve immediately with steamed jasmine rice.