Thai Red Curry With Chicken
Thai Red Curry With Chicken

Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, thai red curry with chicken. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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. This Thai chicken curry is case in point.

Thai Red Curry With Chicken is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Thai Red Curry With Chicken is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook thai red curry with chicken using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Thai Red Curry With Chicken:
  1. Take 1 lb cubed chicken breast
  2. Take 2 sliced red bell peppers
  3. Take 3-4 tbsp red curry paste
  4. Take 1 can (13.5 oz) coconut milk
  5. Make ready 1 tbsp fish sauce
  6. Prepare 1 tbsp rice vinegar
  7. Take 3-5 Thai basil leaves

You guys HAVE to make this Thai Red Curry Chicken Recipe! I don't beg often, so I hope you know I never cry wolf. A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. How to make this Thai red curry.

Steps to make 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, vinegar, and Thai basil. Boil until chicken is cooked through, about 10 minutes.
  4. Serve over jasmine rice and enjoy!

Full recipe with detailed steps in the recipe card at the end of this post. Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.; Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.; Add the curry paste and stir together.; Add coconut milk, fish sauce, sugar, bamboo shoots. Heat oil over medium high heat, wait until it's hot, and then add garlic and onion. Stir until onion is translucent, then add thai curry paste, followed by chicken. Stir until chicken is fully cooked.

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