#Thai #Red #Curry #Chicken #yummy
CHICKEN OF THAI CURRY AND VEGETABLES
THIS 30 MINUTES THAI CURRY CHICKEN WITH VEGETABLES IS A CREAMY WITH COCONUT, FLAVORING LAYERS, INCREDIBLE AND MADE IN A JAR! DEFINITELY A NEW FAVORITE IN OUR HOME AND BETTER THAN ANY RESTAURANT!
You must make this Thai red curry chicken recipe! I do not beg often, so I hope you know I never cry the wolf. If you are a lover of Thai cuisine, you will be in love with this warm, comforting and multi-dimensional Thai red curry chicken! It's a marvel worthy of an evening or a weekend and you should be able to find all the ingredients at your local grocery store!
INGREDIENTS
1 1/2 tablespoon of olive oil or coconut
1 pound chicken breasts sliced 1/4 "and then 2" pieces **
1/2 large onion, chopped
2 tablespoons red curry paste
1 red pepper, chopped and cut into 2-inch pieces
1 orange bell pepper chopped and cut into 2-inch pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 cloves of garlic, minced
13.5 oz. Quality coconut milk can (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon sweet Asian / Thai chili sauce (Mae Ploy type)
2 tablespoons less sodium soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon of salt more or less to taste
1/4 teaspoon of pepper
sriracha to taste / asian chili sauce (optional)
Garnish
zest of lime to taste
fresh basilic
fresh coriander
lime juice
Heat the oil over medium-high heat in a large nonstick skillet. Add the chicken, onion and red curry paste and cook until the chicken is no longer pink. Add peppers, zucchini, ginger and garlic and sauté 1 minute.
Add half of the coconut milk. Mix the rest of the coconut milk with 1 tablespoon of cornstarch and add it to the pan with all remaining ingredients (wait for garnishes).
Bring to a boil, then simmer 5 minutes or until the sauce thickens and the vegetables reach the desired crispness. If you want a thinner sauce, dilute with water (I do not do it). Discard the bay leaf.
Garnish with fresh basil, cilantro, lime zest, lime juice and optional sriracha. Serve with rice.
RECIPE NOTES
** Chicken is much easier to slice if partially frozen. It will defrost quickly once sliced. You can slice your chicken and red peppers in advance for even faster meal preparation.
THIS 30 MINUTES THAI CURRY CHICKEN WITH VEGETABLES IS A CREAMY WITH COCONUT, FLAVORING LAYERS, INCREDIBLE AND MADE IN A JAR! DEFINITELY A NEW FAVORITE IN OUR HOME AND BETTER THAN ANY RESTAURANT!
You must make this Thai red curry chicken recipe! I do not beg often, so I hope you know I never cry the wolf. If you are a lover of Thai cuisine, you will be in love with this warm, comforting and multi-dimensional Thai red curry chicken! It's a marvel worthy of an evening or a weekend and you should be able to find all the ingredients at your local grocery store!
INGREDIENTS
1 1/2 tablespoon of olive oil or coconut
1 pound chicken breasts sliced 1/4 "and then 2" pieces **
1/2 large onion, chopped
2 tablespoons red curry paste
1 red pepper, chopped and cut into 2-inch pieces
1 orange bell pepper chopped and cut into 2-inch pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 cloves of garlic, minced
13.5 oz. Quality coconut milk can (I like Chaokoh)
1 tablespoon cornstarch
1 tablespoon sweet Asian / Thai chili sauce (Mae Ploy type)
2 tablespoons less sodium soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
1 bay leaf
1 teaspoon dried basil
1/4 teaspoon of salt more or less to taste
1/4 teaspoon of pepper
sriracha to taste / asian chili sauce (optional)
Garnish
zest of lime to taste
fresh basilic
fresh coriander
lime juice
Heat the oil over medium-high heat in a large nonstick skillet. Add the chicken, onion and red curry paste and cook until the chicken is no longer pink. Add peppers, zucchini, ginger and garlic and sauté 1 minute.
Add half of the coconut milk. Mix the rest of the coconut milk with 1 tablespoon of cornstarch and add it to the pan with all remaining ingredients (wait for garnishes).
Bring to a boil, then simmer 5 minutes or until the sauce thickens and the vegetables reach the desired crispness. If you want a thinner sauce, dilute with water (I do not do it). Discard the bay leaf.
Garnish with fresh basil, cilantro, lime zest, lime juice and optional sriracha. Serve with rice.
RECIPE NOTES
** Chicken is much easier to slice if partially frozen. It will defrost quickly once sliced. You can slice your chicken and red peppers in advance for even faster meal preparation.
