Thai Red Coconut Curry
Thai Red Coconut Curry

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, thai red coconut curry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Thai Red Coconut Curry is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Thai Red Coconut Curry is something that I have loved my entire life. They’re fine and they look fantastic.

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. 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.

To get started with this recipe, we must prepare a few ingredients. You can cook thai red coconut curry using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Thai Red Coconut Curry:
  1. Take 3 Cloves Garlic
  2. Get 1 Large Piece of Ginger
  3. Prepare 1 Stalk Lemongrass
  4. Make ready 3 Red Chillies
  5. Take 2 Tablespoons Olive oil
  6. Get 60 g Thai Red Curry Paste
  7. Get 2 Tablespoons Fish Sauce
  8. Get 1 Can Coconut Cream
  9. Make ready 500 g Chicken Fillets
  10. Take 125 g Sugar Snap Peas
  11. Prepare 1 Tablespoon Lime Juice
  12. Get Handful Fresh Coriander
  13. Make ready To taste Salt
  14. Take 1 tsp Pepper
  15. Make ready As needed Basmati Rice

Rice expressions has an organic frozen short grain rice package that is perfect with this dish. Serve it with jasmine rice, rice noodles or your favourite vegetables! It's been a week filled with Thai street food and resting my knee at home. To spice up and balance things a bit, we venture out to.

Instructions to make Thai Red Coconut Curry:
  1. Roughly chop garlic, ginger and chillies.
  2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
  3. Add curry paste and saute another 3-5 minutes over low heat.
  4. Cut chicken into cubes and season with salt and pepper. Add to pan.
  5. 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.
  6. 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.
  7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
  8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)

This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea. This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow. This tasty shrimp curry is blanketed in the most luscious coconut red curry sauce and full of so much flavor! It's quick, easy, and crazy delicious!

So that is going to wrap this up for this special food thai red coconut curry recipe. Thanks so much for reading. I am sure you will 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!