Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, thai red curry with chicken. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Thai red curry with chicken is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Thai red curry with chicken is something which I have loved my whole life. They are fine and they look wonderful.
Read Customer Reviews & Find Best Sellers. 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. This Thai chicken curry is case in point.
To begin with this particular recipe, we have to prepare a few components. You can cook thai red curry with chicken using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Thai red curry with chicken:
- Get 600 grams chicken filet or breast, diced
- Prepare 400 ml coconut milk/cream
- Take 3 tbsp red curry paste
- Prepare 200 grams white rice (thai jasmin rice is best)
- Make ready 100 grams green beans / haricots verts, cut in 2 or 3 parts each
- Take 1 red bell pepper, cut in thin slices
- Take 1 onion, chopped in large slices
- Get 3 spring onions, cut in small rings
- Take 70 grams diced pineapple
- Take 10 ml coconut oil or olive oil
Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). Thai Red Curry with Chicken and Squash (Kaeng Phed) Thai Red Curry is a spicy, savory, coconut-based curry made with lemongrass, galangal, and dried red chili peppers. This recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal. 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.
Steps to make Thai red curry with chicken:
- Cut all the vegetables and chicken as required. Don't cut the vegetables too finely, they should still have a nice bite.
- 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.
- Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat.
- 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.
- Cook the rice according to instructions in another pan. This will take about 10 minutes.
- Add the normal onion, the chicken and some more coconut milk. Stir and let it simmer for 5 more minutes.
- Add the spring onions, the pineapple, and all the rest of the coconut milk. Turn the fire to low heat.
- 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.
- Serve the rice and curry separately. Everyone can take rice and pour delicious curry over it at will. Done!
This recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal. 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. Definitely a new favorite at our house and better than any restaurant! You guys HAVE to make this Thai Red Curry Chicken Recipe! I don't beg often, so I hope you know I never cry wolf.
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