Thai Chicken Red Curry
Thai Chicken Red Curry

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, thai chicken red curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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 current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look wonderful. Thai Chicken Red Curry is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook thai chicken red curry using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Thai Chicken Red Curry:
  1. Prepare chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg
  2. Prepare red chilli paste ,or less spicy use only half
  3. Get coconut milk
  4. Prepare chicken stock
  5. Make ready kaffir lime leaves ,tear
  6. Get red pepper ,sliced or handful of hot chilli
  7. Prepare bamboo shoots sliced or use eggplants chopped
  8. Prepare big bunch of sweet basils
  9. Make ready seasoning
  10. Get fishsauce
  11. Get palm sugar
  12. Get sugar
  13. Prepare salt
  14. Get oil to fry chilli paste
  15. Prepare garlic,crushed
  16. Take fingroots,sliced ,optional

All Reviews for Thai Red Chicken Curry. A great option when you're short on time but don't want to miss out on taste. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

Instructions to make Thai Chicken Red Curry:
  1. Chop chicken to bite size
  2. Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
  3. Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
  4. 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
  5. Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
  6. Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles

Leftover paste will keep in the fridge for about three weeks. Heat the oil in a wide, preferably non-stick, pan set over a medium-high. Snap peas or broccoli for broccolini. 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.

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