Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, thai red chicken curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. Combine the first five ingredients in a large skillet.
Thai Red Chicken Curry is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Thai Red Chicken Curry is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook thai red chicken curry using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Thai Red Chicken Curry:
- Make ready 1-2 tbsp red curry paste
- Prepare 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
- Take 400 ml tin coconut milk
- Prepare 2 lime leaves (optional)
- Get 2-3 tbsp Thai fish sauce
- Prepare 1-2 tbsp palm sugar
- Get handful green beans, trimmed
- Get 1 smaill tin bamboo shoots
- Get 1/2 red pepper
- Prepare 1-2 handful basil leaves
- Make ready 2-3 fresh red chilies, finely sliced (optional)
- Make ready To serve
- Get Thai fragrant rice, cooked according to packet instructions
How to make this Thai red curry. Full recipe with detailed steps in the recipe card at the end of this post. Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.; Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.; Add the curry paste and stir together.; Add coconut milk, fish sauce, sugar, bamboo shoots. This Thai chicken curry is case in point.
Steps to make Thai Red Chicken Curry:
- Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add the chicken cubes/strips and stir until coated in the curry paste.
- Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
- Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
- Serve with Thai jasmine rice and ENJOY!
In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. Definitely a new favorite at our house and better than any restaurant! You guys HAVE to make this Thai Red Curry Chicken Recipe! I don't beg often, so I hope you know I never cry wolf. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
So that’s going to wrap this up with this special food thai red chicken curry recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
