Thai red curry with chicken
Thai red curry with chicken

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, thai red curry with chicken. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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. Thai Red Curry with Chicken and Squash (Kaeng Phed) Thai Red Curry is a spicy, savory, coconut-based curry made with lemongrass, galangal, and dried red chili peppers.

Thai red curry with chicken is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Thai red curry with chicken is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook thai red curry with chicken using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai red curry with chicken:
  1. Get 600 grams chicken filet or breast, diced
  2. Get 400 ml coconut milk/cream
  3. Prepare 3 tbsp red curry paste
  4. Get 200 grams white rice (thai jasmin rice is best)
  5. Prepare 100 grams green beans / haricots verts, cut in 2 or 3 parts each
  6. Take 1 red bell pepper, cut in thin slices
  7. Get 1 onion, chopped in large slices
  8. Make ready 3 spring onions, cut in small rings
  9. Prepare 70 grams diced pineapple
  10. Get 10 ml coconut oil or olive oil

How to make Thai red curry chicken. Be sure to scroll down for the full recipe! Cook the shallot in oil in a dutch oven. Add in the chicken and sauté, then stir in the curry paste.

Steps to make Thai red curry with chicken:
  1. Cut all the vegetables and chicken as required. Don't cut the vegetables too finely, they should still have a nice bite.
  2. Pre-bake the chicken in a wok in some coconut or olive oil until the pieces are no longer raw inside. You might have to do it in two portions. Take it out and set it aside on a plate when done, clean the wok.
  3. Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat.
  4. Add the red curry paste and cook for another minute or 2. Add about a quarter of the coconut milk when the curry paste starts to stick to the pan. Stir everything together well and let it simmer.
  5. Cook the rice according to instructions in another pan. This will take about 10 minutes.
  6. Add the normal onion, the chicken and some more coconut milk. Stir and let it simmer for 5 more minutes.
  7. Add the spring onions, the pineapple, and all the rest of the coconut milk. Turn the fire to low heat.
  8. Let it simmer some more. When your rice is done, check and taste if your vegetables are cooked well, especially the bell pepper and green beans.
  9. Serve the rice and curry separately. Everyone can take rice and pour delicious curry over it at will. Done!

Pour in the coconut milk and stir in the lime leaves, sugar and fish sauce. Add in the red pepper and cook until tender. 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!). 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.

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