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Thai red chicken curry over jasmine rice in a shallow bowl, in a wide horizontal shot, with red pepper and basil leaves, on a dark wood table, soft natural light, shallow depth of field, landscape orientation

Thai Chicken Curry

Coconut curry with rotisserie chicken and bell peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 1 can coconut milk
  • 2 tbsp red curry paste
  • 1 red bell pepper sliced
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 2 cups cooked jasmine rice

Method
 

  1. In a pot over medium heat, stir the curry paste into a splash of coconut milk until fragrant.
  2. Pour in the rest of the coconut milk and the broth, then bring to a gentle simmer.
  3. Add the bell pepper and cook for 5 minutes until just tender.
  4. Stir in the chicken and fish sauce and simmer 5 more minutes.
  5. Serve over jasmine rice.

Notes

A squeeze of lime and fresh basil at the end brightens the whole thing up.