How to Make Perfect Red Thai Curry Chicken

How to Make Perfect Red Thai Curry Chicken Delicious, fresh and tasty.

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. A Thai Red Curry with Chicken is one of the world's most popular curries!

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken.

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.

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.

You can have Red Thai Curry Chicken using 8 ingredients and 5 steps. Here is how you cook that.

Ingredients of Red Thai Curry Chicken

1. It’s 1 lb of Boneless Skinless Chicken Thighs.

2. It’s 1 can of Coconut Milk.

3. Prepare 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. You need 1 tbsp of Fish Sauce.

7. You need 1 cup of Cilantro.

8. It’s 1/4 cup of Hot water.

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 sauce.

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.

It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.

Red Thai Curry Chicken instructions

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..

Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

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.

A great option when you're short on time but don't want to miss out on taste.