Thai red curry with chicken
Thai red curry with chicken

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, thai red curry with chicken. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Thai red curry with chicken is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Thai red curry with chicken is something which I’ve loved my whole life. They are nice and they look fantastic.

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. Combine the first five ingredients in a large skillet. Stir in vegetables; return to a boil.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook thai red curry with chicken using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai red curry with chicken:
  1. Make ready 600 grams chicken filet or breast, diced
  2. Make ready 400 ml coconut milk/cream
  3. Take 3 tbsp red curry paste
  4. Prepare 200 grams white rice (thai jasmin rice is best)
  5. Take 100 grams green beans / haricots verts, cut in 2 or 3 parts each
  6. Prepare 1 red bell pepper, cut in thin slices
  7. Prepare 1 onion, chopped in large slices
  8. Prepare 3 spring onions, cut in small rings
  9. Prepare 70 grams diced pineapple
  10. Prepare 10 ml coconut oil or olive oil

This recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal. Thai Red Chicken Curry Ingredients There are a few ingredients you'll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemongrass. 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. Finally, my authentically blasphemous key to gorgeously, thick, silky red curry coconut sauce is to whisk our quality coconut milk (I like Chakoah) with a little cornstarch.

Instructions to make Thai red curry with chicken:
  1. Cut all the vegetables and chicken as required. Don't cut the vegetables too finely, they should still have a nice bite.
  2. Pre-bake the chicken in a wok in some coconut or olive oil until the pieces are no longer raw inside. You might have to do it in two portions. Take it out and set it aside on a plate when done, clean the wok.
  3. Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat.
  4. Add the red curry paste and cook for another minute or 2. Add about a quarter of the coconut milk when the curry paste starts to stick to the pan. Stir everything together well and let it simmer.
  5. Cook the rice according to instructions in another pan. This will take about 10 minutes.
  6. Add the normal onion, the chicken and some more coconut milk. Stir and let it simmer for 5 more minutes.
  7. Add the spring onions, the pineapple, and all the rest of the coconut milk. Turn the fire to low heat.
  8. Let it simmer some more. When your rice is done, check and taste if your vegetables are cooked well, especially the bell pepper and green beans.
  9. Serve the rice and curry separately. Everyone can take rice and pour delicious curry over it at will. Done!

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. Finally, my authentically blasphemous key to gorgeously, thick, silky red curry coconut sauce is to whisk our quality coconut milk (I like Chakoah) with a little cornstarch. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. These Thai curry meatballs are also great as an appetizer!

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