Recipe: Yummy Thai Red Curry With Chicken

Delicious and Easy Recipes

Thai Red Curry With Chicken. 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! 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.

Thai Red Curry With Chicken Add coconut milk, chicken, and vegetables, and you have a heart-warming curry dish that will awaken your senses and boost your mood. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. You can cook Thai Red Curry With Chicken using 6 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai Red Curry With Chicken

  1. 🢂 1 lb of cubed chicken breast.
  2. 🢂 2 of sliced red bell peppers.
  3. 🢂 1 jar of red curry paste (4 oz each).
  4. 🢂 1 can of unsweetened coconut milk (13.66 oz each).
  5. 🢂 2 tbsp of fish sauce.
  6. 🢂 5-6 of kaffir lime leaves.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this I added the chicken in a step before adding the red peppers (I cooked the shallot and green. If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must! 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.

step by step Thai Red Curry With Chicken

  1. Bring coconut milk to a boil in a large pot over high heat, stirring frequently..
  2. Just before boiling add the curry paste and stir to blend..
  3. Add the chicken, red bell peppers, fish sauce, and kaffir leaves. Boil until chicken is cooked through, about 10 minutes..
  4. Serve over jasmine rice and enjoy!.

The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until.