Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, thai red curry with chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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! It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.
Thai red curry with chicken is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Thai red curry with chicken is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have 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:
- Make ready 600 grams chicken filet or breast, diced
- Take 400 ml coconut milk/cream
- Make ready 3 tbsp red curry paste
- Prepare 200 grams white rice (thai jasmin rice is best)
- Get 100 grams green beans / haricots verts, cut in 2 or 3 parts each
- Get 1 red bell pepper, cut in thin slices
- Make ready 1 onion, chopped in large slices
- Take 3 spring onions, cut in small rings
- Take 70 grams diced pineapple
- Prepare 10 ml coconut oil or olive oil
In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. 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. Add coconut milk, chicken stock and red capsicum.
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!
A great option when you're short on time but don't want to miss out on taste. Whip up a delicious curry with this dish combining butternut squash, chicken thighs, cherry tomatoes and coconut milk. This Thai recipe couldn't be simpler and is perfect served with coconut rice. Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients.
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