Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, thai red chicken curry. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really 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. Combine the first five ingredients in a large skillet.
Thai Red Chicken Curry is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Thai Red Chicken Curry is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook thai red chicken curry using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Thai Red Chicken Curry:
- Get 1-2 tbsp red curry paste
- Get 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
- Make ready 400 ml tin coconut milk
- Make ready 2 lime leaves (optional)
- Get 2-3 tbsp Thai fish sauce
- Make ready 1-2 tbsp palm sugar
- Take handful green beans, trimmed
- Get 1 smaill tin bamboo shoots
- Take 1/2 red pepper
- Take 1-2 handful basil leaves
- Get 2-3 fresh red chilies, finely sliced (optional)
- Take To serve
- Prepare Thai fragrant rice, cooked according to packet instructions
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. This recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal. 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!).
Steps to make Thai Red Chicken Curry:
- Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add the chicken cubes/strips and stir until coated in the curry paste.
- Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
- Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
- Serve with Thai jasmine rice and ENJOY!
Definitely a new favorite at our house and better than any restaurant! You guys HAVE to make this Thai Red Curry Chicken Recipe! I don't beg often, so I hope you know I never cry wolf. Chicken curry is one of the most delicious Asian recipes you can make at home and this Thai-style red chicken curry with coconut milk is insanely delicious and easy, making it a great dinner that you can make for the entire family. Why this Thai red curry chicken is so good!
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