Red Curry Chicken and Veggies
(53)
  • Number of Servings: 8
Ingredients
1 tbsp olive oil1 lb chicken2 medium potatoes, peeled and chopped1 red pepper1 green pepper1 can sliced water chestnuts1 can sliced bamboo shoots1 can baby corn2-5 tsp red curry paste, to taste1 can coconut milk 1 cup 1% milk
Directions
Add oil to large skillet.
Add chicken and cook with the lid on until cooked through.
Add potatoes, cook until starting to soften and brown.
Add coconut milk and Thai paste, to taste.
Add remaining ingredients.
Cook until veggies are done and sauce is heated through.
Serve over rice or noodles.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 224.1
  • Total Fat: 5.9 g
  • Cholesterol: 36.7 mg
  • Sodium: 230.5 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.8 g

Member Reviews
  • CLAUDVW
     I make this often. After adding the oil, add the red curry paste and cook. Then add the chicken and coat and then add the coconut milk and cook until the chicken is done. That way you get more taste. The 2% milk only dilutes the taste. Nam Plah to spice up and add saltiness. - 6/29/09
  • KPHICKEY
     I make a similiar recipe often: however, I simmer the coconut milk to reduce until it separates, add Thai red curry paste and cook until fragrant. Add chicken and saute about 5 min, stirring frequently to coat. Add the rest of the coconut milk (lite) and veggies. Add chopped fresh cilantro at end. - 6/29/09
  • ROARIE
     It was good but I had to change a lot of things. I added curry powder for extra flavor and creme of coconut to sweeten it up and add more coconut flavor. That added some calories but I evened it out by using lite coconut milk and extra lean chicken. Served it over brown rice, everyone liked it. - 7/19/07
  • COOKIEJIM
     I prefere to fix chicken with lid off to get some carmelation flavor to my dish. Lid on stews the chicken and mine is just personal prefrence. I also added a tspn of chopped ginger while cooking the chicken...Chef Jim - 6/29/09
  • GTHCVMPYR
     I added curry paste and made it with a lot more veggies & tofu in place of the chicken. - 6/29/09
  • PRUHUT
     To the people that are concerned about the calories in coconut milk..There is a company called SoDelicious that makes a drinkable coconut milk with only 50 cals per cup. It"s sold in the cooler section with the almond and soy milk. I have to buy mine in a health food store. So Delicious! - 9/4/09
  • ASRIFFE
     I think I used too much coconut milk - the curry taste was very mild. My husband thinks it would be good with raisins added - I was thinking pineapple. - 8/1/07
  • BLUEMOON215
     I like extending it with more vegetables and using brown rice. Sometimes I use tofu. Other cultures like to use their protein more as a condiment, so I keep that in mind. - 6/29/09
  • NGAIBRUCE
     I add Kafir lime leaves to most Thai curries, especially the green ones, also extra "heat"!
    - 9/4/09
  • GRAMPIAN
     To MLOFLAN: you can always go out and buy them! - 9/4/09
  • EJOY-EVELYN
     Loved this dish. Made a double batch with skinned chicken legs (bone in) and added a few cardamom pods. My friends from Nepal also enjoyed it. Will make again. - 9/11/09
  • MRSSWANK1
     This was good, but a little bland (even with an entire small bottle of curry paste. I think next time, I might add some sauteed onions and garlic. - 9/7/09
  • HELLIONCAT1
     This made a great family meal. I omitted the bamboo shoots and the extra milk, and used courgettes and broccoli instead. Served over brown rice. - 11/29/10
  • CD3326765
     I made this for the first time last night and absolutely loved it! I substituted extra firm tofu for the chicken. The only alteration that I made to the recipe was adding some vegetable broth to the tofu and potatoes because they weren't softening up. Great recipe, I'll definitely make it again! - 11/21/10
  • LEANJEAN6
     Yes-potatoes do cook this way--Ive made this recipe for years and highly recommend it--Be careful with that red curry paste tho--Its hot!!! - 10/23/10
  • JODAFEEN17
     I'd use more veggies, less of the canned products (keeping coconut milk, of course!) and add garlic to the mix. Love Thai curries, red, green, yellow, doesn't matter, it's ALL good! - 9/5/10
  • GRAMMAALI
     Yum! Loved all the additional comments too. I love Thai food! - 9/4/10
  • POLSKARENIA
     More heat needed!! I use powdered coconut milk, so that I can easily determine the thickness of the finished sauce and keep the coconut flavour intense... - 9/4/10
  • SSCEARCE
     excellent recipe - 10/23/09
  • PSHORTYP
     RED CURRY CHICKEN WILL STAY A FAVORITE! - 9/14/09
  • FADEE-G
     i think i will love it - 9/5/09
  • ALICIA19731
     sounds good - 9/4/09
  • LINDS110
     I couldn't find any red curry paste so substituted another curry mix. So good, and everyone commented on how good it smelled when I was heating up leftovers at work. Will definitely make again. - 9/1/09
  • ME_DEATON
     very good - 6/30/09
  • MLOFLAN
     I don't keep these kind of ingredients in the house. - 12/18/07



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