Thai Red Curry Chicken Recipe

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Ingredients

2 to 2-1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
salt and pepper to taste
2 Tbsp olive oil
1 Tbsp Thai red curry paste, or more to taste
1 13oz can coconut milk
sugar to taste
steamed rice for serving

Preparation

Step 1

Season chicken with salt and pepper.

Heat a pot, large saute pan or skillet with tight-fitting lid over medium-high heat, add olive oil and sear chicken in batches, turning nicely browned on all sides.

Reduce heat to medium and add curry paste and coconut milk to pan. Stir well, ensuring that chicken bits from bottom of pan are stirred into mix. Cover and simmer about 20 min. Check curry for desired consistency and simmer a few minutes more, ensuring that coconut milk does not cook away.

Remove chicken from heat, cool 1 to 2 min and mix in sugar. Serve with steamed rice.