Recipe: Tasty Red Thai Curry Chicken

Red Thai Curry Chicken. Thai Red Curry, like most Asian curries, has a great depth of flavour. The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut Recipe VIDEO above. 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.

Coconut milk and curry paste make an irresistible sauce. Heat the oil in a large skillet over medium-high heat. Mix in the curry paste, zucchini, bell pepper, carrot and onion. You can cook Red Thai Curry Chicken using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Red Thai Curry Chicken

1. You need 1 lb of Boneless Skinless Chicken Thighs.
2. It's 1 can of Coconut Milk.
3. You need 2 tbsp of Red Curry Paste.
4. You need 3 each of Lime Leaves or 1 TBsp of lime rind.
5. You need 1 tbsp of Tamarind paste.
6. It's 1 tbsp of Fish Sauce.
7. It's 1 cup of Cilantro.
8. It's 1/4 cup of Hot water.

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. Learn how to make incredible Thai red curry at home with this video. It tastes like your favorite Thai restaurant's! Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

Red Thai Curry Chicken step by step

1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it....about a minute or so on medium high heat..
2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly..
3. Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water..
4. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan..
5. Serve over rice with some chopped cilantro on top as a garnish..

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. 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.