Today I’m going to show you how to make my quick and easy Thai red curry. Its an easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic!
Full printable recipe inc hints and tips available on our site:
Ingredients for the Thai Red Curry:
1 tbsp vegetable oil
1 onion peeled and chopped
3 chicken breasts about 720g chopped into bitesize pieces
2 cloves minced garlic
1 tsp minced ginger
1 tsp lemongrass paste
1 chicken stock cube crumbled
1 red pepper sliced
4 tbsp red Thai curry paste
14 oz 400g tin coconut milk
2 tsp fish sauce
1 tbsp palm sugar or light brown muscovado sugar
8 oz 225g tin of bamboo shoots, drained
10 fresh Thai basil leaves
1 tbsp fresh lime juice about half a lime
To serve:
Boiled rice
5-6 Fresh Thai basil leaves
4 sprigs fresh coriander cilantro
2 Thai chillies thinly sliced
1 lime sliced into wedges
#ThaiFood #Curry #Recipes
Today we’re making an easy Thai red
curry. [Music] Welcome back to our kitchen where we
show you how to make delicious family Friendly recipes. This Thai red curry is
a quick and easy recipe that only takes 30 minutes to make, we’re going to start
by heating a tablespoon of oil in a pan Over a medium to high heat. Add a diced
onion and cook for three to four minutes Stirring occasionally until softened, add
three chicken breasts that have been Chopped into bite-size pieces and cook
for 2 to 3 minutes until sealed. Next in goes two minced cloves of garlic, a
teaspoon of minced ginger, a teaspoon of Lemongrass paste and a crumbled stock
cube stir it all together to coat the Chicken. Now we add a slice red pepper, add three
to four tablespoons of Thai red curry Paste depending on how hot you like it
and stir together, cook for three minutes Stir it occasionally. I wish you could
smell the fragrance coming off this Curry I love those Thai flavors, we’re
going to continue building on that Flavor but I did a 400 gram or 14 ounce
tin of full fat coconut milk. Now add 2 teaspoons of fish sauce, a tablespoon of
parm sugar or soft brown sugar, a 225 gram Or 8 ounce
tin of bamboo shoots that been drained And 10 fresh Thai basil leaves, stir
everything together and bring to the Boil and gently simmer for 10 minutes
until thickened. Stir in a tablespoon of Lime juice and serve the curry with
boiled rice. Top with fresh Thai curry leaves and
coriander chilli slices and lime wedges Before serving. And that’s my super quick and easy Thai
red curry ready into 30 minutes and full Of fresh flavors really hope you liked
the recipe if you did please like and Subscribe see you next time. [Music]
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