Close
Picture of Max L'Affamé

A recipe from Max L'Affamé

Chicken Fillets with Coconut Milk and Red Curry

  • 4 servings
Chicken Fillets with Coconut Milk and Red Curry
  • Print
  • Send
  • Full screen

Ingredients

Loading

Please select at least one ingredient

Your shopping list has been updated!

See my list

Directions

Pro tip Once completed, 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.
You can also use

Chicken breast