Asian-inspired Chicken Rice

Red Curry Chicken

Please note: Unless specially stated, all recipes are meant to be consumed by humans, not dogs like Cheddar :)

I’m normally not a fan of curry, but this recipe is a staple in our household. It’s a somewhat mild curry when it comes to spiciness, but rich and flavorful!


Medium – 3/5 stars


6 bowls

Approx. time to make

1 hour


  • 1lb boneless, skinless chicken thighs, cut into cubes

  • 2 tablespoon soy sauce

  • 1 tablespoon flour

  • 1 tablespoon cooking oil

  • 2 tablespoon concentrated Madras curry paste

  • 1/2 yellow onion, diced

  • Around 4 red potatoes (depends on the size), chopped into cubes

  • 2 carrots, chopped

  • 3 cloves garlic, minced

  • 1 thumb-sized piece of ginger, peeled and minced

  • 2 cups unsweetened coconut milk

  • 1 tablespoon fish sauce

  • 2 tablespoon white sugar

  • Cilantro, chopped (optional for serving)


  • Toss your cut chicken in 1 tablespoon of soy sauce until well coated. Then toss the chicken in flour. Prepare to cook the chicken by heating oil in a frying pan or skillet on medium-high. Cook the chicken until browned and fully cooked through. Remove the chicken to a bowl for now.
  • Reduce the heat of your frying pan and stir in the curry paste, garlic, and ginger. Cook a few minutes until fragrant, then add in the onions and saute.
  • Once the onions are clear, stir in coconut milk, fish sauce, the remaining soy sauce, and sugar. Allow to heat up to a simmer, then add your chopped carrots, potatoes, and chicken into the pan. Try not to get it too crowded if you can help it.
  • Continue to simmer over medium heat for 30 minutes, stirring once halfway through, until everything is tender. Serve over rice and garnish with chopped cilantro.

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