Thai Red Curry with Chicken & Tofu
Thai Red Curry with Chicken & Tofu

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, thai red curry with chicken & tofu. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Thai Red Curry with Chicken & Tofu is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Thai Red Curry with Chicken & Tofu is something which I have loved my entire life. They’re nice and they look fantastic.

Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!

To begin with this recipe, we have to prepare a few ingredients. You can have thai red curry with chicken & tofu using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai Red Curry with Chicken & Tofu:
  1. Take 1 Tbsp Red Curry Paste ★
  2. Make ready 1 Tbsp Coconut Oil (or Vegetable Oil) ★
  3. Get 1 Onion
  4. Get 1 Bell Pepper
  5. Get 150 g Chicken
  6. Get 200 g Tofu
  7. Get 1 can Coconut Milk ☆
  8. Prepare 1/2 cup Water ☆
  9. Take 1 tsp Chicken Bouillon Paste (or 1 Cube Chicken Bouillon) ☆
  10. Get 1 tsp Brown Sugar ☆
  11. Take 2 tsp Fish Sauce ☆
  12. Take 1/4 cup Chopped Cilantro (or 6 basil leaves)

Coconut milk and curry paste make an irresistible sauce. This homemade Thai red curry recipe is so easy, you won't even think about ordering takeout tonight. One of my favourite take-out dishes is Thai red curry with chicken and pineapple. This fast and satisfying Thai curry gets its flavor from easy-to-find grocery store ingredients.

Instructions to make Thai Red Curry with Chicken & Tofu:
  1. Cut the meat and vegetables into bite-size pieces.
  2. Cut tofu into bite-size pieces.
  3. Chop the cilantro.
  4. Heat oil in a large skillet on medium heat. Add the curry paste, stir fry 1 minute or until fragrant.
  5. Stir in the meat and vegetables and cook for 3 minutes or until the meat is cooked through.
  6. Add coconut milk and water.
  7. Add chicken bouillon, brown sugar and tofu and simmer about 5 minutes.
  8. Add fish sauce.
  9. Add chopped cilantro and it is ready to serve with steamed Jasmine rice!

Add the rest of the coconut milk and bring to a simmer. The Best Thai Panang Chicken Curry we've ever made. Cancel your takeout order and give it a try! Thai Red Curry Chicken with sweet and tender kabocha squash. Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.

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