Super Model Project: Red Curry Chicken

Chrissy, girl. Friend I’ve never met, spirit animal, sister from another mister, and kitchen diva… I love you. I love your recipes… I LIKED this one. It was tasty, it was easy, it tasted like a comforting piece of home. BUT IT WASN’T SPICY ENOUGH. Not even close. I realize you wrote Cravings 2 when you were preggo… but hook a lady up on how to kick this up a notch. This was so easy and nice that it will stay in regular rotation, but I’ll definitely be cranking up the heat. Maybe you’ll read this and tell me how? Hahahaaha, a girl can dream.

Without further ado…. chicken and veg over rice in a just thick enough broth. Perfect for when you’re getting sick, which I was.

Broth was delectable. Just please send more heat.

Red Curry Chicken

  • 2 lb. boneless chicken thighs
  • Kosher salt & pepper
  • 2 T. canola oil
  • 1 small onion, diced
  • 2 T. ginger minced (or paste if you’re lazy like me)
  • 6 cloves garlic, minced
  • 2 T. Thai red curry
  • 13.5 oz. can of coconut milk
  • 2 T. light brown sugar
  • 1 T. fish sauce
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium potato, cut into 1″ chunks
  • 2 c. broccoli, roasted or steamed depending on what you like
  • 1/4 tsp. black pepper
  • 1 jalepeno chopped
  • Jasmine rice to serve over
  1. Season chicken with salt and pepper.
  2. In a Dutch oven, heat canola oil over medium-high heat. Brown chicken 5 minutes per side. (Chicken does not need to lay flat in pot). Remove chicken from pot.
  3. Add onion to pot and cook until translucent, about 5 minutes. Add ginger, garlic, and curry paste. Cook about 2 minutes.
  4. Stir in coconut milk, brown sugar, and fish sauce until smooth. Bring to a boil then reduce heat to medium-low and cook about 2 minutes.
  5. Stir in potato and bell peppers.
  6. Return chicken to pot and cook the whole bit for 20-25 minutes until chicken and potato are cooked through.
  7. Stir in cooked broccoli, salt and pepper to taste, and jalapeno. Simmer another three minutes.
  8. Serve over jasmine rice.


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