Stir, and serve this easy Thai red curry over steamed white jasmine rice, or as a soup in bowls. I often like to add a handful of chopped spinach leaves for extra nutrition. Finally, add the chopped cilantro or basil leaves. Let the flavors meld by simmering the curry for about 10-15 minutes. Stir again until incorporated, then add the diced chicken. When the onions and peppers have cooked down to your liking, and smell fragrant, add the two cans of Maesri red curry paste and brown sugar. Saute the chopped onion, diced red bell pepper, jalapeno and minced garlic until softened. Heat a large Dutch oven (I’m using my 4 1/2 quart Le Creuset Round Dutch Oven) over medium heat with about 2-3 tablespoons of olive oil. (2 cans) Maesri red Thai curry pasteĬhop everything up and have it ready to go. 4-5 cups cooked rotisserie chicken, chopped.1 handful (1-2 cups) of string green beans or snow peas.To prepare my Thai Red Curry recipe, get all of your ingredients prepped ahead of time. You can also boil chicken breasts ahead of time, shred them, and set them aside for this recipe. You can also use leftover roast chicken, BBQ chicken or baked chicken breasts if you prefer. Since this is a weeknight meal, I like to use the pre-packaged Costco rotisserie chicken. This Good & Gather brand from Target works well.
There’s just something special about the flavors in this product that we haven’t found in other brands.Īnother staple for this Thai Red Chicken Curry is coconut milk, and I’ve had great success with most brands found in the Asian section of my supermarket. After trying multiple brands, nothing beats Maesri Thai Red Curry.
CHICKEN RED CURRY FREE
This Easy Thai Red Curry with Rotisserie Chicken is going to put an authentic Thai meal on your table in less than 30 minutes! Feel free to play around with the vegetables to tailor it to your tastes.Īlthough many of the ingredients in this Easy Thai Red Curry recipe can be improvised, there is one staple that is a must.
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