ATasteOfThai.com has a recipe for super simple red curry chicken, and FoodNetwork.com has a recipe for chicken curry. For A Taste of Thai’s recipe, mix together a little coconut milk and 1 tablespoon red curry paste in a large skillet over medium heat until the curry paste dissolves.
Add the remaining coconut milk from a 13.5-ounce can and gently boil for five to six minutes. Cut 1 bunch of scallions into ½ pieces and add to mixture. Add 1 julienned red bell pepper and 1 ½ pounds thinly sliced boneless and skinless chicken breasts; cook until chicken is done, stirring frequently. Mix in 3 tablespoons chopped cilantro and serve over cooked jasmine rice; garnish with scallions, if desired.
For Food Network’s recipe, cut 1 ½ pounds boneless, skinless chicken into 1-inch cubes. In a large skillet with 2 tablespoons oil and 1 tablespoon butter, sauté chicken until golden brown. Remove and set aside, covering with aluminum foil. Sauté a chopped medium onion in the skillet until soft. Add 2 peeled, diagonally sliced carrots and stir.
Stir in 1 ½ teaspoons curry powder, 2 teaspoons cumin and 1 teaspoon cinnamon. Mix in 4 teaspoons flour and cook for 30 seconds. Add 1 cup chicken stock, stirring until thick. Return chicken to skillet and simmer for 20 minutes or until carrots are tender.
Add 1 cup thawed frozen peas and ¼ cup heavy cream. Stir well and heat until hot. Season with salt and pepper to taste, and serve over cooked basmati rice.