Thai Red Curry Chicken

2015-01-04
Prep for Thai FoodCooking Red Thai Curry
  • Yield : 4
  • Servings : 4
  • Prep Time : 7m
  • Cook Time : 10m
  • Ready In : 20m

Ingredients I used

  • 4 teaspoons of extra virgin olive oil
  • 1.5 pounds skinless, boneless chicken thighs – cut into thin strips
  • 2 tablespoons of Thai red curry paste
  • 1 red bell pepper seeded and sliced into strips.
  • 1 yellow bell pepper, seeded and sliced into strips
  • ½ medium onion, diced
  • 2-3 cloves of fresh garlic
  • 1.5 tablespoon rice flower
  • 1.5 cans of light coconut milk
  • 1 tablespoon chopped fresh cilantro
  • 1 wedge of a fresh lime
  • 2 table spoons of fresh Thai Basil
  • 1-2 Birds eye chili (Thai Chili)
  • Fresh Cracked pepper to taste

How I made this dish

Heat the oil in a large skillet/Wok over medium-high heat. Add the chicken pieces; cook and stir for about 2-3 minutes. Add the onion, bell pepper, garlic and cook for another 2-3 minutes or until softened. Dissolve the rice flower in the coconut milk and In another pan or pot, Mix in the curry paste and coconut milk and reduce by 30%.  When the coconut curry is at its desired consistency pour into the skillet with the rest of the ingredients and simmer for another 3-4 minutes so you can incorporate all the flavors.  I add a little fresh Thai basil in at the end of the cooking stage. I add a squeeze of fresh lime, fresh cilantro, Thai basil and Thai chili to the dish just before serving. I serve with Jasmine rice.

 

 

 

 

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