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    You are in: Home / Thai / Red Thai Curry Chicken Stir-Fry Recipe
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    Red Thai Curry Chicken Stir-Fry

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    12 mins

    15 mins

    Tracy Lee's Note:

    Not your typical soupy Thai curry. I "ad-libbed" this, just adding some red Thai curry paste to an otherwise typical stir-fry. It was hot, spicy and, for us, very yummy. I always use Mae Ploy brand curry paste - I find it the most authentic and flavoursome.

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    Units: US | Metric


    1. 1
      Heat your pan or pot, and spray lightly with olive oil.
    2. 2
      Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
    3. 3
      Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
    4. 4
      Add carrot, cut into thick Julienne strips.
    5. 5
      Add the curry paste, and stir-fry well.
    6. 6
      Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
    7. 7
      Add the chicken and bell peppers (cut lengthwise).
    8. 8
      Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
    9. 9
      Add Thai fish sauce.
    10. 10
      When the meat is thoroughly cooked, remove from heat.
    11. 11
      Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.

    Ratings & Reviews:


    Nutritional Facts for Red Thai Curry Chicken Stir-Fry

    Serving Size: 1 (237 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 298.2
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 5.4 g
    Cholesterol 94.5 mg
    Sodium 331.3 mg
    Total Carbohydrate 7.0 g
    Dietary Fiber 1.8 g
    Sugars 3.5 g
    Protein 20.6 g

    The following items or measurements are not included:

    Thai red curry paste

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