Thai Red Coconut Chicken Curry

I felt like switching things up a bit, and decided to do some simple Thai food. Yum!! This is a great flavorful, simple meal to make. It's not spicy at all. I topped mine with Sriracha Hot Sauce as well. I hope Y'all will give this a try to add some variety into your menu planning.


Thai Red Coconut Chicken Curry:


1TB vegetable or canola oil
1lb boneless skinless chicken breast, sliced thinly
5 large shallots, thinly sliced
1 14oz. can coconut milk, unsweetened
2tsp fish sauce
2tsp Thai red curry paste (or to taste)
1 red bell pepper, thinly sliced
1/4c fresh basil, chopped
2TB fresh lime juice (or more to taste)
salt & pepper to taste

Heat the oil in a large sauce pan over medium heat. Add in your Shallots and curry paste, saute until the shallots begin to soften, about 2 minutes or so. Add in the coconut milk, and fish sauce. Bring to a boil, and add in your chicken and pepper. Cook until chicken is cooked through, stirring frequently. Add in your basil and lime juice and season to taste with salt and pepper. Serve over rice or rice noodles.