Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red thai curry chicken. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot.
Red Thai Curry Chicken is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Red Thai Curry Chicken is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook red thai curry chicken using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red Thai Curry Chicken:
- Take 1 lb Boneless Skinless Chicken Thighs
- Take 1 can Coconut Milk
- Get 2 tbsp Red Curry Paste
- Take 3 each Lime Leaves or 1 TBsp of lime rind
- Make ready 1 tbsp Tamarind paste
- Get 1 tbsp Fish Sauce
- Take 1 cup Cilantro
- Make ready 1/4 cup Hot water
A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). There are a few ingredients you'll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemongrass. I can find them all at my local grocery store, but I've provided you with links on the ingredients to get the products on amazon if you cannot.
Instructions to make Red Thai Curry Chicken:
- Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
- Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
- Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
- Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
- Serve over rice with some chopped cilantro on top as a garnish.
Most curry paste ingredients are the same with a few additions or substitutions to alter the flavor. Lemongrass, garlic, shallots shrimp paste and chiles are the usual suspects and then the flavor additions of kaffir lime rind and leaves, ginger, galangal and spices alter the curry pastes. 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. Gluten Free + How to make Thai red curry chicken. Be sure to scroll down for the full recipe!
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