Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, thai red coconut curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Thai Red Coconut Curry is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Thai Red Coconut Curry is something that I’ve loved my whole life. They’re fine and they look fantastic.
The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.
To begin with this particular recipe, we must prepare a few ingredients. You can cook thai red coconut curry using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Thai Red Coconut Curry:
- Make ready 3 Cloves Garlic
- Get 1 Large Piece of Ginger
- Get 1 Stalk Lemongrass
- Take 3 Red Chillies
- Prepare 2 Tablespoons Olive oil
- Get 60 g Thai Red Curry Paste
- Make ready 2 Tablespoons Fish Sauce
- Get 1 Can Coconut Cream
- Take 500 g Chicken Fillets
- Prepare 125 g Sugar Snap Peas
- Get 1 Tablespoon Lime Juice
- Get Handful Fresh Coriander
- Take To taste Salt
- Make ready 1 tsp Pepper
- Take As needed Basmati Rice
Definitely a new favorite at our house and better than any restaurant! This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. I look forward to making this as red coconut curry is one of my favorite recipes I will also add chunks of fresh pineapple. I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste.
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
Rice expressions has an organic frozen short grain rice package that is perfect with this dish. Thai Green Curry Coconut Shrimp with Basil. Red curry with coconut milk is one of my favorite Thai sauces - I just made your version with some scallops that were languishing away in my freezer and it was exceptional! I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce.
So that’s going to wrap this up for this special food thai red coconut curry recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
