Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, red thai curry chicken. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really 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!
Red Thai Curry Chicken is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Red Thai Curry Chicken is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook red thai curry chicken using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Red Thai Curry Chicken:
- Get 1 lb Boneless Skinless Chicken Thighs
- Make ready 1 can Coconut Milk
- Take 2 tbsp Red Curry Paste
- Make ready 3 each Lime Leaves or 1 TBsp of lime rind
- Prepare 1 tbsp Tamarind paste
- Take 1 tbsp Fish Sauce
- Prepare 1 cup Cilantro
- Get 1/4 cup Hot water
Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. 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.
Instructions to make Red Thai Curry Chicken:
- Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
- Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
- Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
- Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
- Serve over rice with some chopped cilantro on top as a garnish.
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. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. 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. Making your own Thai red curry paste takes time, but you'll be astonished at the difference.
So that is going to wrap this up for this special food red thai curry chicken recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
