Steps to Make How To Use Red Curry Paste In Stir Fry

Thai Red Curry Chicken Soup

Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.

Recipe Summary Thai Red Curry Chicken Soup

Red curry chicken is a family favorite so I adapted it into a soup. That way you never miss any of the delicious sauce!

Ingredients | How To Use Red Curry Paste In Stir Fry

2 tablespoons red curry paste

1 red bell pepper, thinly sliced

1 small onion, chopped

1 (14 ounce) can coconut milk

1 tablespoon fish sauce

3 cups homemade chicken stock

2 cups shredded cooked chicken

1 ½ cups cooked basmati rice

4 tablespoons chopped fresh cilantro

Directions

Cook curry paste in a large, heavy saucepan over medium-high heat until oils start to release, 1 to 2 minutes. Add red pepper and onion and cook, stirring, until softened, about 5 minutes. Stir in coconut milk until well blended. Add fish sauce, and then chicken stock.

Reduce heat to low and simmer for 15 minutes. Add cooked chicken and rice. Stir over heat until warmed through. Add chopped cilantro right before serving.

Info | How To Use Red Curry Paste In Stir Fry

prep: 15 mins cook: 30 mins total: 45 mins Servings: 6 Yield: 6 bowls

TAG : Thai Red Curry Chicken Soup

Soups, Stews and Chili Recipes, Soup Recipes, Curry Soup Recipes,