Recipe of Award-winning Red Thai Curry Chicken

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, red thai curry chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Red Thai Curry Chicken is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Red Thai Curry Chicken is something which I’ve loved my whole life.

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 Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! 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.

To get started with this recipe, we must first prepare a few ingredients. You can cook red thai curry chicken using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red Thai Curry Chicken:

1. Get 1 lb Boneless Skinless Chicken Thighs
2. Make ready 1 can Coconut Milk
3. Take 2 tbsp Red Curry Paste
4. Get 3 each Lime Leaves or 1 TBsp of lime rind
5. Make ready 1 tbsp Tamarind paste
6. Take 1 tbsp Fish Sauce
7. Get 1 cup Cilantro
8. Take 1/4 cup Hot water

This vegetable curry is made with common grocery store ingredients. 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 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.

Instructions to make Red Thai Curry Chicken:

1. 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.
2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
3. 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.
4. 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.
5. Serve over rice with some chopped cilantro on top as a garnish.

Coconut milk and curry paste make an irresistible sauce. 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. Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste (Thai: พริกแกงเผ็ด, RTGS: phrik kaeng phet). It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.

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