Thai Red Chicken Curry.
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Thai Red Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Thai Red Chicken Curry dishes which you make.
Alright, don’t linger, let’s task this thai red chicken curry menu with 13 elements which are undoubtedly easy to have, and we have to process them at the very least through 7 measures. You should shell out a while on this, so the resulting food could be perfect.
Ingredients for Thai Red Chicken Curry:
- Give 1-2 tbsp – red curry paste.
- Prepare 2 for chicken breasts, meat cut into about 2.5 cm cubes or strips.
- Prepare 400 ml tin coconut milk.
- You need 2 lime leaves (optional).
- Prepare 2-3 tbsp – Thai fish sauce.
- Need 1-2 tbsp for palm sugar.
- Prepare handful – green beans, trimmed.
- Provide 1 for smaill tin bamboo shoots.
- Provide 1/2 for red pepper.
- Provide 1-2 handful – basil leaves.
- Require 2-3 – fresh red chilies, finely sliced (optional).
- Prepare – To serve.
- Require of Thai fragrant rice, cooked according to packet instructions.
Thai Red Chicken Curry process:
- Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant..
- Add the chicken cubes/strips and stir until coated in the curry paste..
- Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides..
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering..
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk..
- Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well..
- Serve with Thai jasmine rice and ENJOY!.
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