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The ingredients needed to prepare Thai Red Chicken Curry:
- Provide 1-2 tbsp red curry paste
- Provide 2 chicken breasts, meat cut into about 2.5 cm cubes or strips
- Prepare 400 ml tin coconut milk
- Take 2 lime leaves (optional)
- Take 2-3 tbsp Thai fish sauce
- Provide 1-2 tbsp palm sugar
- Provide handful green beans, trimmed
- Get 1 smaill tin bamboo shoots
- Provide 1/2 red pepper
- Use 1-2 handful basil leaves
- You need 2-3 fresh red chilies, finely sliced (optional)
- Take To serve
- Get Thai fragrant rice, cooked according to packet instructions
Steps to make Thai Red Chicken Curry:
- Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add the chicken cubes/strips and stir until coated in the curry paste.
- Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
- Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
- Serve with Thai jasmine rice and ENJOY!
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. A great option when you're short on time but don't want to miss out on taste. Thai Red Chicken Curry, Sawadtee Kaa!
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