Easiest Way to Prepare Yummy Thai Red Chicken Curry

Easiest Way to Prepare Yummy Thai Red Chicken Curry Delicious, fresh and tasty.

Thai Red Chicken Curry. 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!

This Thai chicken curry is case in point.

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken.

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.

You can cook Thai Red Chicken Curry using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Thai Red Chicken Curry

1. Prepare 1-2 tbsp of red curry paste.

2. It’s 2 of chicken breasts, meat cut into about 2.5 cm cubes or strips.

3. It’s 400 ml of tin coconut milk.

4. Prepare 2 of lime leaves (optional).

5. Prepare 2-3 tbsp of Thai fish sauce.

6. Prepare 1-2 tbsp of palm sugar.

7. Prepare handful of green beans, trimmed.

8. Prepare 1 of smaill tin bamboo shoots.

9. Prepare 1/2 of red pepper.

10. Prepare 1-2 handful of basil leaves.

11. It’s 2-3 of fresh red chilies, finely sliced (optional).

12. Prepare of To serve.

13. It’s of Thai fragrant rice, cooked according to packet instructions.

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This Thai Red Curry Chicken achieves a wonderfully fresh citrus zing by playing up the fresh lime juice, bright lime zest and simmering the sauce with a bay leaf.

This Thai red curry recipe is so easy to make at home!

It's much tastier than takeout and healthier This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this This is our favorite Thai curry recipe.

Thai Red Chicken Curry instructions

1. 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..

2. Add the chicken cubes/strips and stir until coated in the curry paste..

3. Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides..

4. 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..

5. Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk..

6. 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..

7. Serve with Thai jasmine rice and ENJOY!.

We're not vegetarian, so I do throw in cubed chicken thighs for the.

It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.

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.