- 1 1/2 pounds chicken tenders (or chicken breast, cut into cubes)
- 2 red peppers (sliced)
- 1 tablespoon olive oil
- 2 tablespoons red curry paste
- 14 ounces coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or coconut sugar)
- 6 kaffir lime leaves (julienne)
PER SERVING *
|Calories480Calories from Fat290|
|% DAILY VALUE*|
|Calories from Fat290|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Your Majesty 9 Nov
Really tasty and simple and fun to make 👌🏻
Kim 11 Oct
Really good and simple to make.
Alex 30 Jul
Added extra vegetables - carrot and zucchini
Viktor M. 9 Jun
It turned out well considering I didn't have one key ingredient; kaffir lime leaves
munsey wheby 28 Mar
this is an awesome dish! very easy and fast...huge hit with my family....you may want to do 3 tbs of curry paste.
Misty 🌸 22 Feb
Loved it. Wasn’t hard to make. Had a hard time finding lime leaves in my local grocery store. So I read in replacement you can zest a lime instead. I did that and it turned out fine, don’t know how it would taste if I did had the lime leaves. Anyways I would recommend this dish to anyone ❤️
Andrew & Amy Topham 15 Feb
Super good! I do plan to make it again.
Evan Levy 10 Dec 2017
Excellent, but I’d add additional curry paste and something to give it more spicy kick
bernard vella 31 May 2017
Great ... chicken super tender
Vanessa Rodgers 31 Mar 2017
Absolutely delicious and completely authentic. I loved this meal and all my family raves about it. I used fish (trout and whiting) instead of chicken, and cauliflower, and onion. Served over brown rice. Thankyou for this recipe!
Stevens 19 Oct 2016
Not quite as spicy as I was hoping, but I can add more spice next time. Nevertheless, it was tasty and rich in flavor. I also added onions and served it over brown rice