Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, thai red chicken curry. It is one of my favorites. This time, I’m gonna make it a little bit unique. 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 favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Thai Red Chicken Curry is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have 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:
- Make ready 1-2 tbsp red curry paste
- Make ready 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
- Take 400 ml tin coconut milk
- Get 2 lime leaves (optional)
- Prepare 2-3 tbsp Thai fish sauce
- Prepare 1-2 tbsp palm sugar
- Take handful green beans, trimmed
- Take 1 smaill tin bamboo shoots
- Prepare 1/2 red pepper
- Make ready 1-2 handful basil leaves
- Take 2-3 fresh red chilies, finely sliced (optional)
- Get To serve
- Get Thai fragrant rice, cooked according to packet instructions
How to make this Thai red curry. Full recipe with detailed steps in the recipe card at the end of this post. Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.; Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.; Add the curry paste and stir together.; Add coconut milk, fish sauce, sugar, bamboo shoots. This Thai chicken curry is case in point.
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!
In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. 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. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
So that’s going to wrap it up for this special food thai red chicken curry recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
