Recipe: Appetizing Brad's chicken in red thai curry

Brad's chicken in red thai curry. Thai Red Curry - everything we know and love about Thai food! Or go all out and make a Thai Red Curry Paste from scratch! The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top.

Brad's chicken in red thai curry This easy Thai curry with chicken, red curry paste, green onions, and broccoli takes little time to cook and has a nice spiciness to it. 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 can cook Brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's chicken in red thai curry

  1. You need 2 of lg chicken breasts, cubed to 1 inch pieces.
  2. Prepare 2 of med youkon gold potatoes.
  3. It's 1 of lg shallot, chopped.
  4. You need 1 of small zucchini, halved lengthwise, then sliced thin.
  5. You need 1 (13 oz) of can coconut milk.
  6. Prepare 1 (7 oz) of can diced green chilies.
  7. It's 1 tsp of ground ginger.
  8. Prepare 1 tbs of rice vinegar.
  9. It's 2 tbs of red curry paste.
  10. You need 1 tbs of minced garlic.
  11. It's 1 tbs of garlic chile sauce.
  12. You need 1 tbs of brown sugar.
  13. Prepare 1 tbs of fish sauce.
  14. Prepare 1 tbs of granulated chicken bouillon.
  15. You need 1/8 cup of chopped cilantro.
  16. You need 1/4 cup of chopped thai basil.

Thai Red Curry Chicken is a colorful dish that combines fresh ingredients and aromatic herbs over a classic mix of spices and mellowed with rich coconut milk. Note that this recipe includes the use of red curry paste. There are lots of great brands to choose from, but I use Thai Kitchen red curry paste. Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

Brad's chicken in red thai curry step by step

  1. Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute..
  2. Deglaze pan with rice vinegar..
  3. Add coconut milk and a half can of water. bring to a simmer..
  4. I was pressed for time so i microwaved the potatoes until they were done. then cubed them..
  5. Simmer chicken for 5 minutes..
  6. Add rest of ingredients. simmer until zucchini is tender crisp..
  7. Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy..

Leftover paste will keep in the fridge for about three weeks. Thai red curry chicken is one of my go to weekly meals. It's so easy to make and you can really adapt it any way you want. You can even do a vegetarian The key ingredient in Thai red curry is red curry paste, a staple in every Thai kitchen. You can purchase it in the Asian section of major stores or you.


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