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Easy Thai Chicken Curry
This Thai-style chicken curry is super easy to make, and tastes just like the curries you order at Thai restaurants. You can adjust the heat by adding more or less chili paste. You can also substitute shrimp, pork, beef or tofu for the chicken. I serve with Jasmine rice. The Thai ingredients can be ...more
This Thai-style chicken curry is super easy to make, and tastes just like the curries you order at Thai restaurants. You can adjust the heat by adding more or less chili paste. You can also substitute shrimp, pork, beef or tofu for the chicken. I serve with Jasmine rice. The Thai ingredients can be found on the ethnic aisle at the grocery store.
Ready in 30 mins
Ingredients
- 1 (14 ounce) can coconut milk
- 1 tablespoon Thai curry paste (green or red)
- 1/2 cup chicken broth
- 1 (8 ounce) can water chestnuts sliced, drained
- 1 (8 ounce) can bamboo shoots - strips, drained
- 1 red bell pepper, cut into 1 inch slices
- 1 cup sliced mushrooms
- 2 boneless, skinless chicken breasts, cut into 1 inch pieces
- 2 tablespoons fish sauce
- 1/4 cup loosely packed chopped fresh basil
Preparation method
Prep: 10 mins | Cook: 20 mins
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