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chicken in curry sauce with rice

THAI RED CURRY

This Thai red curry comes together with pantry staples and a store-bought curry paste, but tastes like it took a lot more effort than it did. It's my go-to when I want something that feels like takeout — coconut milk mellows out the spice, and a squeeze of lime at the end brightens the whole thing up. Ready in under 40 minutes.
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Ingredients
  

  • 1 tbsp oil
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated
  • 3 tbsp red curry paste
  • 1 lb chicken thigh or breast, cut into bite-sized pieces
  • 1 can coconut milk, full fat
  • 1 red bell pepper, cut into strips
  • ½ onion, thinly sliced
  • Salt, pepper, cumin, paprika, chili powder, coriander, and cilantro, to taste
  • Juice of 1 lime

Method
 

  1. Heat the oil in a pan over medium heat, then add the garlic and ginger, sautéing for about 2 minutes until fragrant.
  2. Stir in the chicken and red curry paste, cooking for 5 minutes while stirring occasionally to ensure even coating.
  3. Add the onion, bell pepper, and coconut milk, stirring to combine. Cover and let simmer for 20–25 minutes.
  4. Stir in the lime juice, adjust seasoning to taste, and serve hot with jasmine rice.

Notes

For a thicker consistency, mix ½ tsp cornstarch into the lime juice before stirring it in.