Filed Under: cook, main-dish, Rice and Grains, ricegrains, thai

Coconut Red Curry Chicken with Tomatoes

A curry-infused blend of chicken and fresh vegetables.

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April 8th, 2012

Submitted by Maria Nickel, Winnipeg, MB; Recipe tested by Tara Smalley

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Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
  • 1 can of 14 oz coconut milk
  • 1 tablespoon brown sugar
  • 1/2 Cups chicken or beef broth
  • 1 teaspoon red curry paste or more for added spice
  • 2 tablespoons fish sauce
  • 1 fluid ounce grape tomatoes halved
  • 1 can mushrooms
  • 1 zuchinni (medium) chopped
  • 1 orange, red, green or yellow pepper (optional)
  • 3 chicken breasts cut into half inch pieces
  • 12 tablespoons corn starch
  • 5 tablespoons cold water
    • Directions
  • 1.

    Slice the chicken and vegetables.

  • 2.

    In a sauce pan, simmer the coconut milk, red curry paste, broth sugar, fish sauce and tomatoes over medium heat for 8 minutes stirring constantly.

  • 3.

    Add the meat, vegetables to the curry mixture and simmer for another 12 minutes or until the meat is cooked through.

  • 4.

    Mix the corn starch with water and stir; add to pot and mix until it all thickens. If not thick enough, add more of the starch and water mixture. To make a thin sauce, omit the starch altogether.

  • 5.

    Best served over Jasmine rice.

    • Coconut Red Curry Chicken with Tomatoes
    Photograph by Tara Smalley
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