This authentic Thai Red Curry is a quick and easy stir-fry made with chicken, bell peppers, Red Curry Paste and peanut butter. Amazing flavors! Prep time includes steaming the rice and par boiling the cubed potatoes. Adapted from Sujet Saenkham’s Spice I Am.
In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
Add the chicken and cook for another 6 minutes.
Add the fish sauce, peanut butter, sugar, kaffir lime leaves chile, coconut milk and stir. Bring to a simmer and cook for 3 minutes.
Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.
Video
Notes
Thai basil and Kaffir limes leaves can be found in most Asian markets in the vegetable section. Kaffir limes leaves give off a wonderful floral, lime type aroma and flavor. A teaspoon of lime zest can be a substitute.
The fresno chile looks like a red jalapeño pepper. For the heat a substitute can be a regular jalapeño.
This uses fresh Thai basil, but regular basil may be substituted if you can't find.