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.

April 8th, 2012

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

Prep Time
15 minutes
Cook Time
20 minutes
  • 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
  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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