Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, thai red curry with chicken. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Thai red curry with chicken is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Thai red curry with chicken is something which I’ve loved my entire life.
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.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Make ready 600 grams chicken filet or breast, diced
- Make ready 400 ml coconut milk/cream
- Get 3 tbsp red curry paste
- Make ready 200 grams white rice (thai jasmin rice is best)
- Make ready 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
- Make ready 3 spring onions, cut in small rings
- Take 70 grams diced pineapple
- Prepare 10 ml coconut oil or olive oil
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.
Instructions 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!
If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must! Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. ???Mary Shenk, DeKalb, Illinois.
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