Thai Red Chicken Curry

This recipe might not be considered authentic by many standards (including our brother's, who lived in Thailand for two years), but this is my version of Thai red curry. 

I decided to try making curry after I married my husband because he loves Asian food. He hasn't given me any feedback on this recipe yet, mostly because he's too busy eating it. So I take that as a good sign! I wanted to make a homemade version and modeled it after other red curries I have had at some of my favorite Thai restaurants. It is so delicious with potatoes; I think it's a great combination with the spices! Who would have thought simple Idaho potatoes and flavors from Thailand would go so well together?

Thai Red Chicken Curry
makes 4-6 servings
print this recipe

13.5 oz can unsweetened coconut milk
2 Tbs red curry paste
1 Tbs brown sugar
1 Tbs fish sauce 
2 cups cooked chicken breast, cubed
3 medium IDAHO red skin potatoes, scrubbed, peeled, and cubed
1 red pepper, cut in chunks
Whole cashews and cilantro for garnish

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Heat the coconut milk in a medium sauce pan and then whisk in sugar, curry paste, and fish sauce.

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Look at those beautiful red potatoes.  And I had to show you my Idaho Spud potato scrubber! Isn't it adorable?

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Chop potatoes and pepper into bite-size pieces. Add to the coconut milk and curry mixture and cook until tender.

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Then add chicken and heat through. Serve over Thai jasmine rice. Garnish with cashews and cilantro. 

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