Thai red curry with chicken and coconut milk

2023-05-01 Recipe Author Worldrecipes.eu

Thai red curry with chicken and coconut milk
Thai red curry with chicken is probably one of my favourite quick meals, enough for my husband and I for 2 days, or else it's a dish that can feed a gathering of friends. Most of my friends have already tasted this wonderful dish (and more than once). There is always nothing but the highest praise and good feedback. Often, I even get requests for this particular chicken curry with coconut milk before they arrive. Try making it yourself! It is amazing! :)

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Ingredients

    • chicken breast: ~500 grams
    • coconut milk: 1 can (400 millilitres)
    • red curry paste: 50 grams
    • coconut or vegetable oil: a little (for frying)
    • ion: 1 (small)
    • red pepper: 0.5 (other vegetables are also suitable: carrots, eggplant, zucchini, bamboo shoots)
    •  green beans: ~150 grams (I use frozen)
    • chili peppers: 1 small (you can use seedless)
    • fish sauce: 1 tbsp
    • palm or brown sugar: 1 tbsp
    • lime fruit juice: juice from 1-2 pc.
    •  fresh coriander: a little (optional*)
    •  fresh or dried lime leaves: 2 (optional*)
    •  lemongrass stems: 1 (optional*)

    Recipe Directions

  1. 1. Note: If you use these ingredients you will achieve a true authentic Thai chicken curry taste. Coriander and lemongrass can be found in larger supermarkets, but with lime leaves the situation is more complicated. As far as I have been able to find out ("googling"), there are several online shops where it is possible to buy them. This time I am using frozen fresh ones that I have brought back from abroad.
  2. 2. First, heat the oil in the pot in which you will cook the chicken curry.
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  4. 3. Place the sliced onions in a saucepan with the crushed chilli pepper and heat for a few minutes.
  5. 4. Then add the curry paste and fry for a few more minutes.
  6. 5. Cut the chicken fillets into thin strips and add them to the same pot.
  7. 6. Once the chicken has started to turn white, pour in the coconut milk and turn down the heat, as the coconut milk can cause the chicken to jump in clumps due to the heat.
  8. 7. Then pour in the fish sauce, add the sugar and, if you have it, some chopped fresh coriander stalks. Bring to the boil and simmer for about 10-15 minutes.
  9. 8. Then add the frozen and/or fresh vegetables. After cooking for about 5 minutes, squeeze in the juice of the lime fruit.
  10. 9. Serve the Thai curry with boiled rice, sprinkled with coriander leaves. Enjoy!
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