How to Make Delicious Thai Chicken Red Curry

Thai Chicken Red Curry. 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! This Thai chicken curry is case in point.

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. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Thai Red Curry Paste- My Go-To Pantry ItemSpice Cravings. You can cook Thai Chicken Red Curry using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Thai Chicken Red Curry

1. Prepare 1 of chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg.
2. Prepare 4 tbsp of red chilli paste ,or less spicy use only half.
3. Prepare 1 1/2 liter of coconut milk.
4. It's 1 cup of chicken stock.
5. You need 5 of kaffir lime leaves ,tear.
6. Prepare 2 of red pepper ,sliced or handful of hot chilli.
7. You need 200 grams of bamboo shoots sliced or use eggplants chopped.
8. Prepare 1 bunch of big bunch of sweet basils.
9. You need of seasoning.
10. It's 2 tbsp of fishsauce.
11. You need 3/4 tbsp of palm sugar.
12. It's 1/4 tbsp of sugar.
13. It's 1 tsp of salt.
14. Prepare 1 tbsp of oil to fry chilli paste.
15. It's 3 clove of garlic,crushed.
16. It's 2 of fingroots,sliced ,optional.

Reviews for: Photos of Thai Red Chicken Curry. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the.

Thai Chicken Red Curry step by step

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.

Skip the takeaway - this classic Thai red chicken curry recipe is an easy healthy recipe to make at home. A great option when you're short on time but don't want to miss out on taste. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. 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.