Easiest Way to Cook Perfect Thai red curry with chicken

Thai red curry with chicken. 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.

It's much tastier than takeout and healthier, too. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this I added the chicken in a step before adding the red peppers (I cooked the shallot and green. 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 Thai red curry with chicken using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Thai red curry with chicken

1. It's 600 grams of chicken filet or breast, diced.
2. Prepare 400 ml of coconut milk/cream.
3. You need 3 tbsp of red curry paste.
4. Prepare 200 grams of white rice (thai jasmin rice is best).
5. It's 100 grams of green beans / haricots verts, cut in 2 or 3 parts each.
6. You need 1 of red bell pepper, cut in thin slices.
7. You need 1 of onion, chopped in large slices.
8. Prepare 3 of spring onions, cut in small rings.
9. You need 70 grams of diced pineapple.
10. Prepare 10 ml of coconut oil or olive 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. 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. This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot.

Thai red curry with chicken step by step

1. Cut all the vegetables and chicken as required. Don't cut the vegetables too finely, they should still have a nice bite..
2. 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..
3. Put the bell pepper and the green beans into the wok in the rest of the oil for about 2 minutes on medium heat..
4. 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..
5. Cook the rice according to instructions in another pan. This will take about 10 minutes..
6. Add the normal onion, the chicken and some more coconut milk. Stir and let it simmer for 5 more minutes..
7. Add the spring onions, the pineapple, and all the rest of the coconut milk. Turn the fire to low heat..
8. 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..
9. Serve the rice and curry separately. Everyone can take rice and pour delicious curry over it at will. Done!.

Coconut milk and curry paste make an irresistible Heat the oil in a large skillet over medium-high heat. 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.