Recipe

Thai Chicken Red Curry Recipe


Thai Chicken Red Curry Recipe Trevorst / All my dishes
1 year, 11 months ago
A delicious fresh version of the famous Thai Red Curry. All but the best and expensive Thai restaurants use bought curry paste. Try this and you will be spoilt for life.
Prep:30m Cook:15m Servings:4

Trevorst

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Ingredients
  • 1 Chicken Breast
  • 1 Can Coconut Milk (thai)
  • 1 Cup Chicken Stock
  • 1 Large Carrot
  • 1/2 Red Pepper
  • 1/2 large onion
  • 2 - 3 Tbls fresh Red Curry paste (see my recipe)
  • Large hanfull Fresh Green beans
  • 2 Tbls Thai Fish Sauce
  • 1 Tbls Palm Sugar or Brown Sugar
  • 1 Tbls corn starch
  • 1 Tbls Dry Sherry or Rice wine

Directions
  1. Slice the chicken breast into thin strips across the grain (about 1/16 inch),
  2. Mix 1 Tbls of Fish sauce, 1 Tbls Dry Sherry and 1 Tbls Corn Starch together until smooth in a bowl just big enough to hold the chicken.
  3. Add the chicken and mix until all the chicken is coated. Set in the refrigerator for 1 hour.
  4. Slice the carrot into 1/8 inch rounds, chop the green beans into 1 inch pieces.
  5. Par boil the carrots and beans for a couple of mins and cool in ice cold water.
  6. Slice the onion and red pepper into bite sized pieces.
  7. Add a little oil to the wok and heat until just starting to smoke. Add the chicken snd stir fry until all the pink just dissapears from the chicken.
  8. Remove chicken and set to the side.
  9. Add a little more oil to the wok and add the onion and red pepper. Stir fry f or a couple of mins then remove and set aside.
  10. Add a couple of Tbls of the heavy cocunut cream (from the top of the can) to the wok.
  11. When the Coconut cream has turned to oil add 2 - 3 Tbls of fresh curry paste and stir fry untl very fragrant (3 - 4 mins).
  12. Add the Chicken stock and remainder of the Cocunut milk to the wok and bring to the boil.
  13. Add the sugar and 1 Tbls of fish sauce stir.
  14. Add the chicken, onions, Red Peppers, Carrots and Green beans to the Wok.
  15. Simmer while stirring for a couple of mins.
  16. Serve over Jasmin rice.
  17. The curry can also be made by simmering all ingredients in the coconut milk but I find individual cooking produces a much better curry.

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Comments

kukla 1 year, 11 months ago said:
Great recipe!! Printing off the red curry paste recipe too...Thanks, Trevorst :)

misslionheart 1 year, 10 months ago said:
Mmmm...


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