Chicken (or Tofu) Curry in minutes!

Make a delicious chicken or tofu curry in less than 20 minutes!


  • 1 can (13.5 oz.) unsweetened light or regular coconut milk
  • 2 oz Maesri RED curry paste
  • 2 oz Mae Ploy Thai YELLOW Curry Paste (optional, but adds more flavor to dish)
  • 1 ½ pound boneless chicken breasts (or tofu), sliced into bite size pieces
  • 2 cups of broccolis, sliced into bite pieces
  • 1 cup of red bell pepper, sliced into strips
  • ½ cup fresh basil leaves, broken from stem
  • ½ teaspoon salt
  • 1 to 2 tablespoons of fish sauce
  • 1 to 2 tablespoons of sugar
  • cooked rice (optional, to be served with curry)
  • softened noodles (optional, to be served with curry)

 If you prefer to make your own curry paste, follow the steps below:

You will need:

  • ½ cup coconut milk (from 13.5 oz can)
  • 1 tablespoon chopped fresh ginger
  • 1 clove garlic, minced
  • ½ small onion, chopped
  • 1 teaspoon grated lemon rind
  • ½ teaspoon red pepper flakes
  • 2 teaspoons paprika
  • 1 teaspoon Thai curry powder

Puree 1/2 cup of coconut milk, garlic, ginger, onion, lemon rind, pepper flakes, paprika, and curry powder in blender for 10-15 seconds or until well pureed.


  1. Heat curry paste(s) and all coconut milk (or coconut milk mixture, if making curry paste from scratch) in wok or pan over medium-high heat for about 30 seconds. Stir to make sure curry paste is well distributed.
  2. Add chicken (or tofu, if vegetarian). Heat to boil. Reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is cooked.
  3. Stir in broccoli, red bell pepper, basil, salt, sugar, and fish sauce. Stir and heat until broccoli and bell peppers are softened.
  4. Serve over cooked rice or rice noodles.

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