Recipe: Appetizing Thai Red Curry with Chicken & Tofu

Thai Red Curry with Chicken & Tofu. 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 chicken curry is case in point.

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. 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. You can have Thai Red Curry with Chicken & Tofu using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai Red Curry with Chicken & Tofu

1. Prepare 1 Tbsp of Red Curry Paste ★.
2. You need 1 Tbsp of Coconut Oil (or Vegetable Oil) ★.
3. It's 1 of Onion.
4. Prepare 1 of Bell Pepper.
5. You need 150 g of Chicken.
6. You need 200 g of Tofu.
7. It's 1 can of Coconut Milk ☆.
8. Prepare 1/2 cup of Water ☆.
9. Prepare 1 tsp of Chicken Bouillon Paste (or 1 Cube Chicken Bouillon) ☆.
10. It's 1 tsp of Brown Sugar ☆.
11. It's 2 tsp of Fish Sauce ☆.
12. It's 1/4 cup of Chopped Cilantro (or 6 basil leaves).

This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible Heat the oil in a large skillet over medium-high heat.

Thai Red Curry with Chicken & Tofu instructions

1. Cut the meat and vegetables into bite-size pieces..
2. Cut tofu into bite-size pieces..
3. Chop the cilantro..
4. Heat oil in a large skillet on medium heat. Add the curry paste, stir fry 1 minute or until fragrant..
5. Stir in the meat and vegetables and cook for 3 minutes or until the meat is cooked through..
6. Add coconut milk and water..
7. Add chicken bouillon, brown sugar and tofu and simmer about 5 minutes..
8. Add fish sauce..
9. Add chopped cilantro and it is ready to serve with steamed Jasmine rice!.

Mix in the curry paste, zucchini, bell. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until. If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!