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Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, thai red coconut curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Thai Red Coconut Curry is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Thai Red Coconut Curry is something that I have loved my whole life. They are fine and they look wonderful.
Read Customer Reviews & Find Best Sellers. This Thai red curry chickpeas with coconut cream is an instant-favorite. Easy to prepare and still lots of flavor, with minimal ingredients. We served our red curry chickpeas with cauliflower rice but you can serve this with naan or basmati rice!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have thai red coconut curry using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Thai Red Coconut Curry:
- Get 3 Cloves Garlic
- Get 1 Large Piece of Ginger
- Prepare 1 Stalk Lemongrass
- Prepare 3 Red Chillies
- Make ready 2 Tablespoons Olive oil
- Make ready 60 g Thai Red Curry Paste
- Take 2 Tablespoons Fish Sauce
- Prepare 1 Can Coconut Cream
- Get 500 g Chicken Fillets
- Take 125 g Sugar Snap Peas
- Make ready 1 Tablespoon Lime Juice
- Make ready Handful Fresh Coriander
- Prepare To taste Salt
- Get 1 tsp Pepper
- Get As needed Basmati Rice
A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out. When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. The secret, of course, is in the curry paste. Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell pepper.
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
The secret, of course, is in the curry paste. Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell pepper. Season chicken with salt and pepper, to taste. The curry is savory, salty, there's natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There's perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.
So that is going to wrap this up with this special food thai red coconut curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
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