Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, thai red curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Thai Red Curry is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Thai Red Curry is something that I have loved my entire life. They are fine and they look fantastic.
In fact, at many markets in Thailand you'll find fresh curry pastes available to buy pre-made. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Heat the oil in a large skillet over medium-high heat.
To begin with this recipe, we must first prepare a few ingredients. You can cook thai red curry using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Thai Red Curry:
- Take 900 g chicken breast
- Make ready To taste salt
- Make ready To taste ground black pepper
- Make ready 4 tablespoon olive oil
- Make ready 4 garlic cloves, minced
- Get 1 tablespoon ginger, minced
- Make ready 3 tablespoons red Thai paste
- Make ready 1 cans coconut milk
- Prepare 2 small choy sum or baby bok choi
- Get 1 handful coriander, chopped
Turned out delicious and tasted almost like my favorite Thai restaurant.. Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! Red Curry Paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices.
Steps to make Thai Red Curry:
- Season the chicken with the salt and pepper. Then heat the olive oil over a medium high heat. Add the garlic and ginger and fry for 1 minute, until fragrant. Then add the curry paste and fry for another minute.
- Turn the heat up to high and add the chicken into the pan.
- Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum or baby bok choi or a mixture of both.
- Cook until the leaves have wilted and stir in the coriander.
- Serve over rice, and enjoy.
The spice level will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. My love for Thai food knows no bounds. The base Thai red curry paste (Thai: พริกแกงเผ็ด, RTGS: phrik kaeng phet) is traditionally made with a mortar and pestle, and remains moist throughout the preparation process.
So that’s going to wrap this up with this special food thai red curry recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
