Recipes

Thai Coconut Red Curry Chicken

This Thai take-out favorite is incredibly simple to make at home, thanks to the authentic seasonings in our Thai Coconut Red Rice and Thai Red Curry Powder. The mild-to-medium heat level of the curry powder allows the fragrant flavor of all the ingredients to shine through.

Prep time: 5 min

Cook time: 40 min

Total time: 45 min

Thai Coconut Red Curry Chicken
Copyright Recipe © 2015 Woodland Foods

Ingredients

  • 2 Cups Thai Coconut Red Rice

  • 4 Cups Water

  • 2 Pounds Boneless Skinless Chicken Breast, cut into 3/4-inch pieces

  • 1 Tablespoon Thai Red Curry Powder

  • 2 Tablespoons Vegetable Oil

  • 1 Cup Snow Peas

  • 1 Red Bell Pepper, thinly sliced

  • 1/2 Cup Shredded Carrot

  • 1 Cup Green Onion, chopped

  • 1 Cup Coconut Milk

Directions

  1. Combine Thai Coconut Red Rice and water in large saucepan. Bring to a boil, reduce heat to medium-low, cover and simmer until water is almost absorbed and rice is tender, about 20 minutes. Rice should not be completely dry; it should still look somewhat saucy.

  2. While rice cooks, toss chicken and Thai Red Curry Powder in medium-sized bowl until evenly coated.

  3. Heat vegetable oil in large skillet over high heat. Add chicken, and cook for about 4 minutes, stirring frequently.

  4. Add snow peas, bell pepper, carrot and green onion, and cook for 3 minutes more, stirring frequently.

  5. Add coconut milk to skillet, and cook until sauce is hot and slightly thickened.

  6. Mound warm Thai Coconut Red Rice in serving bowls and top with hot curry chicken mixture.