“I threw this together one night after I realized my saucepan wasn't big enough for my Thai Chicken, and I needed to quickly transfer it into a large pot. I added more ingredients then slow cooked it for a bit longer. Was a big hit with my Filipino friends. Bear in mind, the different types of vegetables can be lessened, increased, or omitted, based on preference. Serve over white rice.” - by Culinarius
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Heat the sesame oil in a stockpot over medium-high heat; add the chicken, lemon juice, and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
- Whisk together the coconut milk, curry paste, and flour in a bowl until smooth; pour into the skillet. Add the bell pepper, sweet onion, red onion, garlic, potatoes, bamboo shoots, water chestnuts, and mushrooms; reduce heat to low, cover, and simmer 45 minutes. Stir in cilantro and remove from heat.
Nutrition
Amount Per Serving (8 total)
- Calories
- 554 cal
- 28%
- Fat
- 32.3 g
- 50%
- Carbs
- 41.3 g
- 13%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"Made as listed ,except was out of red onion, and didn't wait to cook down a full 45 minutes. Probably because of those changes,it needed some seasoning. So we added an extra TBSP of soy sauce and a l..." See moreittle sea salt. Served over Jasmine rice with added toasted almonds and a side medley, of stir-fried veggies. Will be making this one again. Thank you , for sharing."
Robyn Cotter
"This was a good dish but not worth all the ingredients to us. I have a better dish with similar ingredients that I cook often that we absolutely love...it's Emeril's (or Doc Chey's) Red Curry Thai Shr..." See moreimp Noodles. Tho I liked this, the flavors weren't enough to keep me making it."
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