The Best Thai Red Chicken Curry Recipe |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Really good - you can change, substitute, mix..the vegetables...to whatever you have on hand. Ingredients:
2 tablespoons oil |
1 small onion, finely chopped |
1 tablespoon thai red curry paste |
2 garlic cloves, finely chopped |
1 cup coconut milk |
1 cup chicken broth |
2 tablespoons fish sauce |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/2 cup zucchini, cubed |
2 carrots, peeled and chopped |
1 red pepper, seeded and cut into small strips |
1/2 cup broccoli floret, cut into small pieces |
1/2 teaspoon red pepper flakes |
8 ounces boneless skinless chicken breasts, cut into thin strips |
1/2 lime, juice of |
4 fresh thai basil (or 1/2 tsp dried) |
Directions:
1. Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
2. Add the curry paste and garlic then cook, stirring, for about 1 minutes.
3. Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
4. Add the vegetables and reduce heat and simmer until vegetable are soft.
5. Squeeze lime juice over chicken then add chicken and basil to the pot.
6. Cook until chicken is completely cooked.
7. Serve over Jasmine Rice.
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