Brad's chicken in red thai curry

How to Cook Recipes Brad's chicken in red thai curry using 16 ingredients and 7 steps

Brad's chicken in red thai curry - Thai Red Curry - everything we know and love about Thai food! Or go all out and make a Thai Red Curry Paste from scratch! This easy Thai curry with chicken, red curry paste, green onions, and broccoli takes little time to cook and has a nice spiciness to it. Definitely a new favorite at our house and better than any restaurant! It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.

This Thai chicken curry is case in point.

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken.

You can cook Brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients make Brad's chicken in red thai curry

1. Prepare 2 lg chicken breasts, cubed to 1 inch pieces.
2. Prepare 2 med youkon gold potatoes.
3. You need 1 lg shallot, chopped.
4. Prepare 1 small zucchini, halved lengthwise, then sliced thin.
5. Prepare 1 (13 oz) can coconut milk.
6. It's 1 (7 oz) can diced green chilies.
7. You need 1 tsp ground ginger.
8. Prepare 1 tbs rice vinegar.
9. It's 2 tbs red curry paste.
10. It's 1 tbs minced garlic.
11. You need 1 tbs garlic chile sauce.
12. Prepare 1 tbs brown sugar.
13. You need 1 tbs fish sauce.
14. You need 1 tbs granulated chicken bouillon.
15. You need 1/8 cup chopped cilantro.
16. It's 1/4 cup chopped thai basil.

Brad's chicken in red thai curry step by step

1. Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute..
2. Deglaze pan with rice vinegar..
3. Add coconut milk and a half can of water. bring to a simmer..
4. I was pressed for time so i microwaved the potatoes until they were done. then cubed them..
5. Simmer chicken for 5 minutes..
6. Add rest of ingredients. simmer until zucchini is tender crisp..
7. Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy..

Brad's chicken in red thai curry - If you happen to live in a large Panang curry paste is a type of red curry specific to Thailand and Laos. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. This Thai red curry chicken is a great way to use up left-over cooked chicken, or start with fresh chicken and cook it up quickly in a skillet before you make the curry. Even chicken from a store-bought rotisserie chicken will work here, for a super quick version. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the This Red thai curry soup has the most amazing depth of flavours. I tried red Thai curry chicken from a different website and it did not even come. Thank you and good luck