Thai Red Chicken Curry With Vegetables
Ingredients
- 1/2 tablespoons olive oil or coconut oil
- 1 pound chicken breasts sliced into 1/4” slices then 2” pieces
- 1/2 large onion chopped
- 2 tablespoons red curry paste
- 1 1 red bell pepper chopped
- 1 red bell pepper thinly sliced
- 1 small zucchini, sliced
- 2 teaspoons freshly grated ginger
- 4 4 garlic cloves, minced
- quality coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less-sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- salt to taste
- 1/4 teaspoon pepper
- Asian chili sauce (optional)
Instructions
- Heat oil over medium-high heat in a large nonstick skillet
- Add chicken, onion, and red curry paste and cook just until chicken is no longer pink
- Add bell peppers, zucchini, ginger, and garlic and saute them for 1 minute.
- Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients
- Bring coconut milk to boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach the desired crisp-tenderness. If you would like thinner sauce, thin with water. Discard bay leaf.
- Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and Sriracha to taste and serve with rice.
Thai Red Chicken Curry With Vegetables
This Thai Red Chicken Curry With Vegetables is one of my favorite chicken recipes with its depth of layered flavors that create a savory symphony in every bite.
How To Make The Recipe
The way to bringing the red curry glue alive. And for its flavors to saturate the whole dish is to saute it with a lot of onion, garlic, and ginger.
We likewise pan sear our chicken, ringer peppers, and zucchini straightforwardly in the stewing red curry glue to imbue it with the dynamic flavors all before we include the coconut milk. Don’t hesitate to switch up the vegetables to whatever suits your state of mind or make Thai Red Curry Chicken – clearing out-the-ice chest style with whatever you have to go through. It will be the best utilization of random veggies Ever.
To promote the multifaceted nature of flavors, we likewise include Thai sweet bean stew sauce. And the exemplary cast of Thai food characters: soy sauce, fish sauce, lime juice, earthy colored sugar, dried basil, and an inlet leaf. It’s a to some degree not insignificant rundown of fixings. Yet the greater part of them you are simply dumping into the sauce. You may see we are not utilizing Kaffir lime leaves which are answerable for the particular gritty lime-lemon season in numerous conventional Thai Red Curry plans. However, this outlandish fixing can be exceptionally hard to track down. And I need you to have the option to make this Thai Red Curry Chicken formula all the time.
While there is no immediate substitute for Kaffir lime leaves. It doesn’t mean different fixings can’t be utilized to deliver extraordinary flavors. This Thai Red Curry Chicken accomplishes a superbly new citrus punch by hyping the new lime juice. A brilliant lime get-up-and-go, and stewing the sauce with a cove leaf. Done.
Tip for Thicker Curry for Chicken Recipes
At long last, my legitimate key to perfectly, thick, smooth red curry coconut sauce is to whisk our quality coconut milk with a little cornstarch. The final product is a rich, delectable red curry coconut sauce that is smooth. So implanted with a flavor all supporting your delicate chicken and fresh delicate vegetables. All in a short time. What’s more, your home will smell mind-blowing.
