We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

CHICKEN WITH COCONUT MILK AND RED CURRY

Poulet au lait de coco et cari rouge

In collaboration with
Max L'Affamé

Breasts Stews and braises Skillet Internationally inspired Quick recipes
2-4 Portions
15 min Prepping
20 min Cooking
Recipe Easy

Ingredients

On sale
  • 2 tbsp. (30 ml) vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 jalapeño pepper, diced
  • 1 stalk lemongrass, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. (15 ml) ginger, chopped
  • 2 tbsp. (30 ml) red curry paste
  • 1 cup (250 ml) coconut milk
  • 1 tbsp. (15 ml) honey
  • 1/2 tbsp. (7.5 ml) fish sauce
  • 1 tsp. (5 ml) Sriracha hot sauce
  • Juice of half a lime
  • 2 tbsp. (30 ml) Thai basil, chopped
  • 2 tbsp. (30 ml) cashews, chopped
  • Salt and pepper to taste
  • Rice

Directions

Click the steps to erase them.

  1. In a large skillet over medium-high heat, heat 1 tbsp. (15 ml) oil and cook onion and pepper for 3 to 4 minutes.
  2. Add jalapeño, lemongrass, garlic, and ginger and continue cooking for 3 minutes. Transfer to a separate dish and set aside.
  3. Season chicken with salt and pepper.
  4. Add a little oil to the same pan and cook chicken and red curry paste for 5 to 6 minutes, turning chicken a few times.
  5. Add vegetables, coconut milk, honey, fish sauce, lime juice, and Sriracha.
  6. Reduce heat to low and simmer for 5 minutes.
  7. Garnish with Thai basil and cashews. Serve with rice.