Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, thai chicken red curry. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! Forget ordering takeaway and make your own Thai red curry at home.
Thai Chicken Red Curry is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Thai Chicken Red Curry is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have thai chicken red curry using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Thai Chicken Red Curry:
- Make ready 1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg
- Prepare 4 tbsp red chilli paste ,or less spicy use only half
- Get 1 1/2 liter coconut milk
- Take 1 cup chicken stock
- Prepare 5 kaffir lime leaves ,tear
- Make ready 2 red pepper ,sliced or handful of hot chilli
- Make ready 200 grams bamboo shoots sliced or use eggplants chopped
- Make ready 1 bunch big bunch of sweet basils
- Take seasoning
- Make ready 2 tbsp fishsauce
- Prepare 3/4 tbsp palm sugar
- Make ready 1/4 tbsp sugar
- Prepare 1 tsp salt
- Prepare 1 tbsp oil to fry chilli paste
- Prepare 3 clove garlic,crushed
- Get 2 fingroots,sliced ,optional
All Reviews for Thai Red Chicken Curry. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Snap peas or broccoli for broccolini. This Thai red curry recipe is so easy to make at home!
Instructions to make Thai Chicken Red Curry:
- Chop chicken to bite size
- Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
- Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
- Add chicken ,change to medium heat ,add kaffir lime leaves ,stir until no longer pink,this help curry more aroma,during this continue add coconut milk to protect from burning
- Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
- Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles
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. 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.
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