Thai Red Chicken Curry Recipe

By | Published | Chicken, Thai | No Comment

A quick and easy stir-fry made with chicken, vegetables, coconut milk and Thai red curry paste. Serve with hot rice.
Thai Red Chicken Curry

Chicken Breasts – 2, skinless, sliced
Red Thai Curry Paste – 1 tblsp (available in supermarkets or speciality stores)
Corn Flour – 1 to 1 1/2 tsp, mixed with 1 tblsp water
Baby Corn – 1/3 cup, chopped
Capsicum – 1, chopped, seeds removed
Green Peas – 3 tblsp
Broad Beans – 3 tblsp, chopped
Thin Coconut Milk – 200 gms
Thai Fish Sauce – 1 1/2 tsp
Lemongrass – 2 tsp, minced
Dried Lime Leaves – 2
Dark Brown Sugar – 1 to 1 1/4 tsp
Sunflower Oil as required
Coriander Leaves – few, chopped

Carrot – 2 tblsp, chopped
Zucchini – 2 tblsp, chopped

1. Heat oil in a pan over medium flame.
2. Saute the chicken pieces for a minute.
3. Add the red curry paste and stir well.
4. Cook for a minute.
5. Add the capsicum, baby corn, peas, beans and coconut milk.
6. Stir well and simmer for 30 seconds.
7. Add 2 1/2 tblsp of water and the cornflour paste.
8. Add thai fish sauce, lemongrass, lime leaves and sugar.
9. Mix well and simmer for 5 minutes or until the vegetables and chicken are cooked and tender.
10. Discard the lime leaves and transfer to a serving bowl.
11. Garnish with coriander leaves.
12. Serve hot with rice.

image via

You might also like these recipes

Latest Food Blogs

Feel free to comment or share your thoughts on this Thai Red Chicken Curry Recipe from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: