Sophie's super easy Thai red curry. Play around with it and add other vegetables! justicea. It's gluten-free, super delicious, and can be easily made vegan too. Here are some more Thai Recipes, that you can try - Thai Red Curry, Thai Green Curry, Thai Pineapple Fried Rice, Pad Thai Noodles, Thai Fried Rice, and Thai Basil Chicken.
Heat the oil in a large pan on high and brown chicken all over. Basically, this recipe is super-duper flexible, quick and easy to make, and fantastic for packaging up for lunches later in the week. So if you also happen to be on Team Red Curry, grab whatever veggies you have on hand and let's make a big batch together! You can cook Sophie's super easy Thai red curry using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sophie's super easy Thai red curry
- Prepare 2 of chopped, cooked chicken breasts.
- It's 1/2 medium of red onion, finely chopped.
- It's 1/2 medium of white onion, finely chopped.
- You need 1 tbsp of fish sauce.
- Prepare 1 tbsp of lime juice.
- It's 1 tsp of brown sugar.
- Prepare 400 ml of can coconut milk.
- You need 4 of dried kaffir lime leaves.
- You need 25 grams of chopped coriander.
- It's 1 tbsp of Thai red curry paste.
- It's 100 grams of bamboo shoots.
- Prepare 100 grams of water chestnuts.
- Prepare 1/2 tbsp of soy sauce.
Thai Curry Soup Ingredients: To make this Thai red curry soup recipe, you will need… Thai Coconut Chicken Curry. I have eaten a fair share of curries at Canadian restaurants and I can assure you don't have to leave the house to enjoy a good curry served over the most perfect Instant Pot brown rice. This silky smooth Thai coconut chicken curry with warm spices and a bit of a kick is so simple to make at home. Red Curry Paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices.
Sophie's super easy Thai red curry step by step
- Pour a little oil in the bottom of a saucepan and add your chopped onions. Gently heat until they begin to soften..
- Add your Thai red curry paste and continue heating for approximately 1 minute..
- Add your chicken and mix to coat your chicken..
- Pour in your coconut milk, and then add the rest of your ingredients..
- Heat to boiling, then reduce to a simmer for 15 minutes..
- Keep stirring throughout, and when the time is up, serve and enjoy!.
- Remove your lime leaves (or use them as garnish). Don't leave them mixed in though, I don't find them great to munch on!.
The spice level will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. The thai red curry sauce is spicy and coconut-y made from red curry paste, coconut milk, vegetable broth (or water), soy sauce and garlic. Season chicken with salt and pepper, to taste. Melt butter in a large oven-proof skillet over medium high heat.
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