"Quick and easy Thai scrumptious Red Chicken Curry with creamy coconut milk, aromatic spices, and peanut butter. Perfect for a flavorful weeknight meal."
Course dinner
Cuisine Thai
Keyword chicken thighs, coconut milk, red curry paste
Heat the oil in a large skillet over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant.
Add the chicken pieces and brown them slightly on all sides.
Pour in the coconut milk and add the kaffir lime leaves. Bring to a simmer.
Stir in the peanut butter, fish sauce, and sugar until well combined.
Add the sliced bell pepper and simmer for about 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the Thai basil leaves just before serving.
Serve the curry hot over steamed jasmine rice.
Notes
Brown the chicken first to add depth to its flavor.
• Add the peanut butter to the curry paste and coconut milk mixture to ensure it blends smoothly.
• Simmer the curry gently to prevent the coconut milk from separating.
• Taste and adjust the seasoning with fish sauce or a pinch of sugar if needed.
• Serve the curry with a side of rice to soak up the delicious sauce.