Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, thai red chicken curry. It is one of my favorites. For mine, I am going to make it a bit tasty. 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. Combine the first five ingredients in a large skillet.
Thai Red Chicken Curry is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Thai Red Chicken Curry is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. 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:
- Take 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
- Get 2 lime leaves (optional)
- Get 2-3 tbsp Thai fish sauce
- Take 1-2 tbsp palm sugar
- Make ready handful green beans, trimmed
- Take 1 smaill tin bamboo shoots
- Prepare 1/2 red pepper
- Get 1-2 handful basil leaves
- Take 2-3 fresh red chilies, finely sliced (optional)
- Take To serve
- Get Thai fragrant rice, cooked according to packet instructions
You can make it ahead of time and it's a great freezer meal option. There are a few ingredients you'll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemongrass. I can find them all at my local grocery store, but I've provided you with links on the ingredients to get the products on amazon if you cannot. A Thai Red Curry with Chicken is one of the world's most popular curries!
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!
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!). 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. 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. Definitely a new favorite at our house and better than any restaurant!
So that is going to wrap it up for this special food thai red chicken curry recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
