Recipe: Perfect Brad's chicken in red thai curry

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 Thai chicken curry is case in point.

Thai Red Chicken Curry is a popular curry from Thai cuisine. You can make it vegetarian, with chicken, shrimp or with fish. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. You can have Brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Brad's chicken in red thai curry

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

Add coconut milk, chicken, and Place all curry sauce ingredients in a food processor or blender. Pour the curry sauce over chicken. Add chopped eggplant (if using), plus. Definitely a new favorite at our house and better than any restaurant!

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..

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. The homemade curry paste for this Spicy Healthier Red Thai Chicken Curry is easy and packed with flavour! Healthier food really can taste good! If you do use the reduced fat coconut milk, it's important to remember not to boil the curry, as the coconut milk is likely to separate, making it look a little lumpy.