Simple Way to Prepare Homemade Thai Red Curry

Thai Red Curry. Forget ordering takeaway and make your own Thai red curry at home. Red curry is a popular Thai dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork, duck or shrimp, or vegetarian protein source such as tofu. The base Thai red curry paste (Thai: พริกแกงเผ็ด, RTGS: phrik kaeng phet).

Thai Red Curry - everything we know and love about Thai food! General recipe notes: Spiciness: Thai Red Curry is not supposed to be crazy spicy but it has a nice tingle to it. Such a classic dish that you can find in any Thai restaurant. You can cook Thai Red Curry using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Thai Red Curry

1. Prepare 900 g of chicken breast.
2. It's To taste of salt.
3. It's To taste of ground black pepper.
4. Prepare 4 tablespoon of olive oil.
5. Prepare 4 of garlic cloves, minced.
6. You need 1 tablespoon of ginger, minced.
7. Prepare 3 tablespoons of red Thai paste.
8. You need 1 cans of coconut milk.
9. You need 2 of small choy sum or baby bok choi.
10. It's 1 handful of coriander, chopped.

This video includes how to make your own curry paste but please feel free to use your. This Thai Red Curry recipe is SO flavourful and we can't wait to make this recipe everyday for like, the rest of our lives. In fact, at many markets in Thailand you'll find fresh curry pastes available to buy pre-made - and if you've tasted fresh curry paste before you know it'll always beat the. This Thai chicken curry is case in point.

Thai Red Curry instructions

1. Season the chicken with the salt and pepper. Then heat the olive oil over a medium high heat. Add the garlic and ginger and fry for 1 minute, until fragrant. Then add the curry paste and fry for another minute..
2. Turn the heat up to high and add the chicken into the pan..
3. Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum or baby bok choi or a mixture of both..
4. Cook until the leaves have wilted and stir in the coriander..
5. Serve over rice, and enjoy..

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. I told you - it's too easy. A great option when you're short on time but don't want to miss out on taste. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. This Thai red curry soup is basically just a riff of our favorite Thai green curry soup recipe, made with slightly-milder red curry paste instead of its fiery green counterpart.