Easiest Way to Make Homemade Thai red curry with chicken

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry with chicken. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Thai red curry with chicken is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Thai red curry with chicken is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook thai red curry with chicken using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Thai red curry with chicken:

1. Take 2 tbsp coconut oil, or butter, or other preferred oil
2. Get 4 tbsp red curry paste
3. Prepare 1 tbsp minced garlic
4. Get 2 tbsp minced fresh ginger, or 1 tsp ground ginger
5. Take 3 medium chicken breasts, diced
6. Make ready 2 can coconut milk
7. Prepare 1 tsp chicken bouillon + 1 cup water, or 1 cup chicken broth
8. Get 1/2 each green, red, yellow, orange bell peppers, cut into strips
9. Take 1/2 onion, cut into strips
10. Prepare 1 can bamboo shoots (8 oz)
11. Make ready 1 optional: any other vegetables you would like to add, i.e. eggplant, squash, snap peas, tomatoes, potatoes, etc.
12. Make ready 1 bay leaf
13. Take 1 lime, juiced and zested
14. Make ready 3 tbsp fish sauce
15. Prepare 3 tbsp soy sauce
16. Take 1/4 cup Palm, coconut, or brown sugar (ordered in preference)
17. Get 1 tsp molasses (if using white sugar)
18. Get 1/4 cup fresh Thai basil leaves, roughly chopped

Steps to make Thai red curry with chicken:

1. Heat oil in large pot until shimmering; fry curry paste (start with 3 T, add more later for more flavor/spice if desired) for a minute or two until fragrant
2. Add minced garlic to paste; fry 30 seconds
3. Add minced (or ground) ginger and fry 30 more seconds
4. Spoon about a quarter cup of thick coconut cream from top of one of the cans to the paste mixture; heat for about a minute
5. Salt and pepper diced chicken, and add to paste and cream mixture; cook on med high heat until outside of chicken is browned/cooked, but pieces are not cooked all the way through
6. Add the rest of both cans coconut milk, chicken bouillon and water/broth, and all the veggies (peppers, onion, bamboo shoots, anything else you would like to add)
7. Add the rest of the seasoning ingredients (bay leaf, lime juice and zest, fish sauce, soy sauce, sweetener), except Thai basil if using. Let sauce warm through and taste. Adjust according to preference
8. Add sweetener to sweeten, fish sauce and/or soy sauce if bland (do not add regular salt, or it will just be 'salty bland'), lime juice if too salty, curry paste if too 'coconuty' or if you want more kick
9. Once it tastes right to you, bring to a boil, then turn heat to med low and simmer till chicken is fully cooked, veggies are tender-crisp, and flavors have melded together, about 10 minutes (check sooner to avoid the chance of mushy vegetables)
10. If using, add Thai basil and let simmer another couple minutes. Serve hot over rice, or rice noodles, or enjoy as a soup (add chicken broth to desired consistency if you think it's too creamy)

So that is going to wrap this up with this exceptional food thai red curry with chicken recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food at 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!