Thai Red Curry With Chicken. 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 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.
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. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. You can cook Thai Red Curry With Chicken using 6 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Thai Red Curry With Chicken
- You need 1 lb of cubed chicken breast.
- You need 2 of sliced red bell peppers.
- You need 1 jar of red curry paste (4 oz each).
- It's 1 can of unsweetened coconut milk (13.66 oz each).
- Prepare 2 tbsp of fish sauce.
- Prepare 5-6 of kaffir lime leaves.
Coconut milk and curry paste make an irresistible sauce. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!
Thai Red Curry With Chicken step by step
- Bring coconut milk to a boil in a large pot over high heat, stirring frequently..
- Just before boiling add the curry paste and stir to blend..
- Add the chicken, red bell peppers, fish sauce, and kaffir leaves. Boil until chicken is cooked through, about 10 minutes..
- Serve over jasmine rice and enjoy!.
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. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Heat canola oil in a large stockpot or Dutch oven over medium heat.
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