Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red thai curry chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Red Thai Curry Chicken is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Red Thai Curry Chicken is something which I’ve loved my whole life.
Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries!
To get started with this particular recipe, we must first prepare a few components. 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
- Make ready 1 can Coconut Milk
- Make ready 2 tbsp Red Curry Paste
- Prepare 3 each Lime Leaves or 1 TBsp of lime rind
- Take 1 tbsp Tamarind paste
- Get 1 tbsp Fish Sauce
- Prepare 1 cup Cilantro
- Make ready 1/4 cup Hot water
The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top. 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. A great option when you're short on time but don't want to miss out on taste.
Steps 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.
It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. With red Thai curry paste, fish sauce and groundnut oil to flavour this dish along with lime, it will soon become a family favourite. Coconut milk is what gives this dish a really creamy texture too. The rich flavors of Thai red curry chicken combined with a serving of jasmine rice create and easy and delicious weeknight meal. Thai red curry chicken is one of my go to weekly meals.
So that’s going to wrap this up for this special food red thai curry chicken recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
