Recipe: Yummy Thai Red Chicken Curry

Recipe: 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.

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce.

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

Ingredients of Thai Red Chicken Curry

1. You need of red curry paste.

2. You need of chicken breasts, meat cut into about 2.5 cm cubes or strips.

3. It’s of tin coconut milk.

4. Prepare of lime leaves (optional).

5. You need of Thai fish sauce.

6. Prepare of palm sugar.

7. It’s of green beans, trimmed.

8. It’s of smaill tin bamboo shoots.

9. It’s of red pepper.

10. You need of basil leaves.

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

12. You need of To serve.

13. Prepare of 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.

Thai Red Chicken Curry. this link is to an external site that may or may not meet accessibility guidelines.

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.

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!.

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.

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.

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