Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai red coconut curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian.
Thai Red Coconut Curry is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Thai Red Coconut Curry is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have thai red coconut curry using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Thai Red Coconut Curry:
- Take 3 Cloves Garlic
- Make ready 1 Large Piece of Ginger
- Take 1 Stalk Lemongrass
- Make ready 3 Red Chillies
- Prepare 2 Tablespoons Olive oil
- Prepare 60 g Thai Red Curry Paste
- Take 2 Tablespoons Fish Sauce
- Get 1 Can Coconut Cream
- Take 500 g Chicken Fillets
- Take 125 g Sugar Snap Peas
- Take 1 Tablespoon Lime Juice
- Get Handful Fresh Coriander
- Make ready To taste Salt
- Prepare 1 tsp Pepper
- Make ready As needed Basmati Rice
This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever. If you love Thai recipes as much as I do, then you will definitely want to make this Thai Blackberry Basil Chicken dish or. Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell pepper.
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This Thai red curry is one of our favorite recipes because it's a super flavorful way to enjoy some seafood. We had these big beautiful scallops in the freezer from a shipment from Omaha Steaks (yes the carry seafood) and we decided to defrost them for a Monday night meal. At first we thought about making a scallop ceviche, but we wanted something more substantial. This Paleo Thai Red Coconut Curry recipe has become my go-to homemade version of the dish.
So that is going to wrap this up with this special food thai red coconut curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
