Red Thai Chicken Curry
This aromatic Thai red curry is a creamy and flavorsome dish that is sure to delight your taste buds. Tender chicken pieces are simmered in a rich coconut milk sauce infused with fragrant lemongrass and ginger. The combination of savory shallots, zesty garlic, and spicy red curry paste creates a harmonious balance of flavors. Garnished with fresh coriander leaves, this dish is a perfect pairing with steamed rice for a comforting meal that will transport you to the vibrant streets of Thailand.
— Constant Cookbook
Ingredients
- 2 tbsp vegetable oil
- 6 shallots, pealed & thinly sliced
- 2 garlic cloves, pealed & crushed
- 4 boneless, skinless chicken breasts, cut into 1 inch chuncks
- 2 inch lemon grass, very finely chopped
- 2 tsp grated root ginger
- 400 mls coconut milk
- 1 chicken cube in 150 ml hot water
- 2 tbsp Thai red curry paste
- 2 tbsp light soya sauce
- 2 tbsp chopped corriander leaves
Instructions
- Heat vegetable oil in deep frying pan
- Add shallots, garlic and chicken and cook over medium heat for approx 5 minutes
- Add lemon grass, ginger, coconut milk, chicken stock, red curry paste, soya sauce and simmer for 20 - 25 minutes
- Add corriander leaves and serve with rice
Yield
Serves 4
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