Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, thai red chicken curry. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries!
Thai Red Chicken Curry is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Thai Red Chicken Curry is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have thai red chicken curry using 13 ingredients and 7 steps. Here is how you can achieve it.
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
- Take 400 ml tin coconut milk
- Make ready 2 lime leaves (optional)
- Take 2-3 tbsp Thai fish sauce
- Make ready 1-2 tbsp palm sugar
- Take handful green beans, trimmed
- Get 1 smaill tin bamboo shoots
- Make ready 1/2 red pepper
- Prepare 1-2 handful basil leaves
- Make ready 2-3 fresh red chilies, finely sliced (optional)
- Make ready To serve
- Get Thai fragrant rice, cooked according to packet instructions
The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top. 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. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.
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!
A great option when you're short on time but don't want to miss out on taste. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. With red Thai curry paste, fish sauce and groundnut oil to flavour this dish along with lime, it will soon become a family favourite. Coconut milk is what gives this dish a really creamy texture too.
So that’s going to wrap it up for this exceptional food thai red chicken curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
