The best indeed! This Thai Red Chicken Curry is something you need to try. Made with delicious ingredients, this will be the best dish to serve today! Serve this over rice, and you have yourself a meal to remember! The sauce is loaded with flavors and it is very addictive. You will surely eat a lot, that’s for sure!
Ingredients:
2 to 4 tablespoons Thai red curry paste
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3/4 c chicken broth, low sodium
13.5 ounces of coconut milk (1 can)
2 teaspoons sugar
1 pound chicken breasts, boneless and skinless and cut into bite-size pieces, about 3
1 tablespoon olive oil
5 ounces snow peas roughly chopped
4 leaves kaffir lime
2 cloves garlic, minced
salt and pepper to taste
1 tablespoon fresh cilantro, chopped
2 stalks of lemongrass bruised
1 teaspoon fresh ginger root, peeled and finely grated
Directions:
Put a wok on the stove and turn the heat to high. Add olive oil and allow it to become hot.
Add ginger and garlic into the hot wok, then sauté for 30 seconds or until fragrant.
Reduce the heat to about medium-high, then add the chicken. Stir and cook for 5 minutes or until golden brown.
Add kaffir leaves, lemon grass, coconut milk, sugar, snow peas, curry paste, and chicken broth. Stir everything until well blended. Allow the mixture to boil.
Reduce the heat to low, then simmer the dish for 10 more minutes. Remove from the heat, then discard the lemon grass and kaffir leaves.
Sprinkle freshly chopped cilantro on top to garnish.
Serve right away. Enjoy!
Notes:
I highly recommend serving this curry over a cup of rice!
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Ingredients
- 2 to 4 tablespoons Thai red curry paste
- 3/4 c chicken broth, low sodium
- 13.5 ounces of coconut milk (1 can)
- 2 teaspoons sugar
- 1 pound chicken breasts, boneless and skinless and cut into bite-size pieces, about 3
- 1 tablespoon olive oil
- 5 ounces snow peas roughly chopped
- 4 leaves kaffir lime
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 tablespoon fresh cilantro, chopped
- 2 stalks of lemongrass bruised
- 1 teaspoon fresh ginger root, peeled and finely grated
Instructions
Put a wok on the stove and turn the heat to high. Add olive oil and allow it to become hot.
Add ginger and garlic into the hot wok, then sauté for 30 seconds or until fragrant.
Reduce the heat to about medium-high, then add the chicken. Stir and cook for 5 minutes or until golden brown.
Add kaffir leaves, lemon grass, coconut milk, sugar, snow peas, curry paste, and chicken broth. Stir everything until well blended. Allow the mixture to boil.
Reduce the heat to low, then simmer the dish for 10 more minutes. Remove from the heat, then discard the lemon grass and kaffir leaves.
Sprinkle freshly chopped cilantro on top to garnish.
Serve right away. Enjoy!
Notes
I highly recommend serving this curry over a cup of rice! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
