Red Thai Curry Chicken. Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries!
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. This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. You can have Red Thai Curry Chicken using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Red Thai Curry Chicken
- It's 1 lb of Boneless Skinless Chicken Thighs.
- You need 1 can of Coconut Milk.
- You need 2 tbsp of Red Curry Paste.
- It's 3 each of Lime Leaves or 1 TBsp of lime rind.
- Prepare 1 tbsp of Tamarind paste.
- It's 1 tbsp of Fish Sauce.
- You need 1 cup of Cilantro.
- It's 1/4 cup of Hot water.
The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top. All Reviews for Thai Red Chicken Curry. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and vegetables, and you have a heart-warming curry dish that will awaken your senses and boost your mood.
Red Thai Curry Chicken instructions
- Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it....about a minute or so on medium high heat..
- Reduce the heat to medium and slowly add the coconut milk, stirring constantly..
- Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water..
- Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan..
- Serve over rice with some chopped cilantro on top as a garnish..
This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. I used your sauce recipe and added my leftover chicken and leftover veggies! This dish is a wonderful example of taking some very simple.
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