Cut the chicken breasts into bite-sized pieces. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides.
Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly, until fragrant. This will enhance the flavor of the curry paste.
Pour in the coconut milk and chicken broth. Stir well to combine. Add the brown sugar and fish sauce. Bring to a simmer.
Add the sliced bell peppers, bamboo shoots, and peas to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.
Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.
Serve the Thai Red Curry Chicken hot with steamed jasmine rice. Garnish with extra cilantro and a lime wedge.
Enjoy your homemade Thai Red Curry Chicken!
Simple to make with great results. The flavors were well-balanced, and the coconut milk adds a nice creaminess. A great meal that is both satisfying and easy to customize.
This recipe is amazing! The flavors are so complex and the dish is easy to make. I've tried a lot of red curry recipes, and this is the best by far. The creamy coconut milk sauce and the tender chicken make it perfect.
I found this recipe a bit bland. I followed it exactly, but it didn't have much flavor. I think it needed more chili paste and maybe some fish sauce. I might try it again, adjusting the seasonings.
It was good, not great. I felt like the recipe could have been more detailed. I had to guess at some of the timings. The taste was ok, but it needed more of a 'wow' factor.
