Thai Red Chicken Curry

I love spicy food and this dish has a wonderful kick to it, I took it up a notch and added serrano peppers so I was sweating! Of course for those of you who don’t like your mouth to be burning omit the serrano peppers. The secret to making this dish amazing is using fresh ginger and full fat coconut milk. On another note this is so easy to make you don’t have to hit up your local Thai restaurant. Usually all supermarkets carry red curry paste but if not just go to your local Asian Supermarket. I probably spent around $30 but I had doubled the recipe and I still had items left over to use next time. Serve with steamed rice so it can absorb the curry. This recipe feeds 4 people. 

2 Lbs. of Chicken Breast - cut in thing small pieces
2 Tablespoons Red Curry Paste
1 Can Coconut Milk
½ cup water
2 Tablespoons Olive Oil
1 Tablespoon Minced Ginger
1 Tablespoon Minced Garlic
1 Serrano Pepper (Optional)
1/3 cup chopped Onion
1 can diced water chestnuts
1 can baby carrots
½ sliced mushrooms
Cilantro for garnish


In a medium sized wok at medium high heat stir fry the red curry paste with olive oil, when it is sizzling add the garlic and ginger for about 1 minute. If red curry paste starts to stick to the wok, slowly add a bit of the coconut milk.

Add the chicken to the work and start cooking for about 5-7 minutes depending on the heat of your wok. Add half of the can of coconut milk and continue cooking for another minute. Once the milk starts to boil a bit add half a cup of water. (Make sure it is boiling before you go to the next step)

Next add the onion, water chestnuts, baby carrots, mushrooms, serrano pepper and remaining coconut milk to the wok. Let it continue cooking for another 3-4 minutes until vegetables are tender. (I like to take out a baby corn and if it's still hard I give it another minute or so)

Serve with steamed rice, garnish with cilantro and enjoy.

Bon Appetite!