Thai Curry Chicken with Sweet Red Peppers

With very little preparation and just few ingredients, the flavourful results of this dish will surprise you. Adjust the curry paste according to your tastes, increasing for more heat.

Thai Curry Chicken with Sweet Red Peppers

Photo by Franny N.

  • Prep Time


  • Total Time


  • Servings



  • 1

    tbsp (15 mL) butter

  • 2 to 3

    tsp (10 to 15 mL) Thai red curry paste

  • Salt

  • 1

    large sweet red pepper, chopped

  • 1

    cup (250 mL) 35% whipping cream

  • 1

    lb (500 g) boneless skinless chicken breasts, cut into 1-inch (2.5 cm) chunks

  • Zest and juice of half a lime

  • Chopped peanuts (optional)

  • Chopped fresh basil and lime wedges


In a large skillet, melt butter over medium heat. Add curry paste and 1/4 tsp (1 mL) salt; cook, stirring, for 1 minute or until very fragrant and starting to brown. Add red pepper;cook, stirring, for 2 minutes, or until starting to soften. Pour in cream and bring to a gentle boil, stirring to combine. Stir in chicken; reduce heat and simmer, stirring often, for about 8 minutes or just until chicken is no longer pink inside. Stir in lime zest and juice. Season to taste with more salt, if desired. Serve sprinkled with peanuts (if using) and basil. Garnish with lime wedges to squeeze over top.


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