Sun-Bird Thai Red Curry Chicken

Sun-Bird Thai Red Curry Chicken

Prep Time


Cook Time




For a taste of Thai at home, try this Sun-Bird® Thai Red Curry Chicken dish. The seasoning mixure calls for water, but for a more authentic flair use coconut milk instead.

This recipe courtesy of Williams Foods, C. H. Guenther & Son, Inc.


“SunBird Seasoning Mixes”: can be found at your local grocery store in the Asian food section.

Really authentic? Substitute 3/4 cup coconut milk for water.


  • 1 package (1 ounce) Sun-Bird® Thai Red Curry Seasoning Mix
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 3/4 cup water
  • 2 tablespoons vegetable oil
  • 1 pound chicken, cut into chunks
  • 1/2 medium sized each red and green bell peppers, cut in to strips


  • 1 Blend together seasoning mix, sugar, soy sauce, and water; set aside.
  • 2 In a large skillet, heat oil. Add chicken and stir-fry over medium high heat until evenly browned.
  • 3 Add bell peppers and continue cooking until chicken is done.
  • 4 Pour seasoning mixture over chicken and bring to a boil. Reduce heat and simmer about 2 minutes or until thickened.


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