Red Curry Chicken and Potatoes


Red Curry Chicken is one of the most popular dishes of Thai cuisine, and is very popular in other Asian countries. A dish that combines the spiciness of red curry with pineapple sweetness.



  • 10 oz. chicken breast
  • 1 tablespoon of red curry paste
  • 2 oz pineapple
  • 1/4 lb potatoes
  • 8 oz coconut milk
  • 2 kaffir lime leaves
  • 1/2 teaspoon sugar
  • 1 teaspoon fish sauce
  • 1 can chicken broth
  • salt to taste



  1. Wash and dry potatoes. Cut into 1-2 inch cubes.
  2. Cut the chicken into strips. Cut the pineapple into cubes.
  3. In a small pot, bring chicken broth to a simmer.
  4. In a wok pour half of the coconut milk, bring almost to boiling point and then lower the heat and let it simmer.
  5. After one or two munutes, add the curry paste to coconut milk and cook on high heat for about 2 minutes stirring constantly with a wooden spoon.
  6. Add the chicken and potatoes, stirring until the chicken is browned.
  7. Add the remaining coconut milk and kaffir lime leaves, continue stirring. When back to a boil, cover with lid.Lower the heat and simmer slowly for about 15 minutes.
  8. Add chicken broth to wok, until sauce is at the consistancy that you would like.
  9. Remove the wok from the heat, add pineapple, fish sauce, sugar and mix gently.
  10. Serve over rice.
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