Red Curry Chicken ft. September's Spice of the Month

September 06, 2018

Red Curry Chicken ft. September's Spice of the Month

Thai Lime Leaves is September's SPICE OF THE MONTH

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai or Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

We Heart Kaffir Lime Leaves | Spice of the Month | Well Seasoned, a gourmet food store

Red Curry Chicken


  • lb chicken thigh or breast meat, sliced thin
  • 1/4 cup vegetable oil (available in store at Well Seasoned)
  • 2/3 cup Thai Red Curry Paste (available in store at Well Seasoned)
  • 1/4 cup fish sauce
  • 1/4 cup peanut butter
  • 1 tbsp. sugar
  • 4 leaves Thai lime
  • 1 cup coconut milk
  • 1 jalapeño sliced
  • 2 cups mixed bell pepper sliced thin strips
  • 1 large potato peeled, cubed and cooked
  • 1 tbsp. each chopped mint and basil


  • In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
  • Add the chicken and cook for another 3 minutes. Add the fish sauce, peanut butter, sugar, Thai lime leaves chili, coconut milk and stir. Bring to a simmer and cook for 2 minutes. Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
  • Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.

Prep Time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

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