Recipe: Yummy Red Thai Chicken Curry 🍛

Red Thai Chicken Curry 🍛. 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! How To Make Thai Chicken Curry.

I made this red Thai curry chicken for my husband the other night and he loved it! I added chopped red peppers with the onions and steamed broccoli at the end. 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. You can have Red Thai Chicken Curry 🍛 using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Red Thai Chicken Curry 🍛

1. It's of Chicken.
2. Prepare of Coconut Milk.
3. Prepare of Red Thai Paste.
4. You need of Ginger.
5. You need of Lemongrass.
6. You need of Garlic.
7. Prepare of Mushrooms.
8. It's of Baby Corns.
9. It's of Salt & Pepper.
10. Prepare of Spring Onion.
11. It's of Olive Oil.
12. You need of Rice.

Welcome to my channel cook 👩‍🍳 with Nick. Like,share & subscribe for more new mouth- watering recipes. #chickenredcurry Ingredients: Vegetable oil. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and vegetables, and you have a heart-warming curry dish that will awaken your senses and boost your mood.

Red Thai Chicken Curry 🍛 step by step

1. Cook your chicken in a pan or wok with some olive oil. Then put in your spring onion, baby corn and mushrooms, cook until soft. Then add you lemon grass, garlic, ginger salt & pepper and red paste. Let this all mix together to marinate the chicken. Then add your coconut milk. Mix well and let it all cook on low for about 30 minutes..
2. Enjoy with some boiled rice or rice noodles 🍽🍛.
3. I made some spring rolls with sweet chillie sauce and garlic bread to have with mine 😋🥖.

This dish would traditionally have been simmered over a. Using chicken legs in this Thai red curry ensures maximum flavour, as the pressure cooker quickly extracts all the rich gelatine from the bones. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It's warm, comforting, and perfect for cool I added the chicken in a step before adding the red peppers (I cooked the shallot and green onions in coconut oil for two minutes before adding the. I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family.