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.
My Private Note
Units: US | Metric
- 1Heat your pan or pot, and spray lightly with olive oil.
- 2Remove 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.
- 3Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
- 4Add carrot, cut into thick Julienne strips.
- 5Add the curry paste, and stir-fry well.
- 6Add 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.
- 7Add the chicken and bell peppers (cut lengthwise).
- 8Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
- 9Add Thai fish sauce.
- 10When the meat is thoroughly cooked, remove from heat.
- 11Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.
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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