Recipe: Yummy 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.

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Definitely a new favorite at our house and better than any restaurant! Using chicken legs in this Thai red curry ensures maximum flavour, as the pressure cooker quickly extracts all the rich gelatine from the bones. 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. You need 2 of lg chicken breasts, cubed to 1 inch pieces.
2. It's 2 of med youkon gold potatoes.
3. It's 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. You need 1 tsp of ground ginger.
8. Prepare 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. You need 1 tbs of fish sauce.
14. Prepare 1 tbs of granulated chicken bouillon.
15. It's 1/8 cup of chopped cilantro.
16. It's 1/4 cup of chopped thai basil.

It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and vegetables, and you have a heart-warming Place all curry sauce ingredients in a food processor or blender. Pour the curry sauce over chicken. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning.

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..

It's warm, comforting, and perfect for cool I added the chicken in a step before adding the red peppers (I cooked the shallot and green onions in coconut oil for two minutes before adding the. Thai Curry Chicken is the perfect balance of spice with a touch of sweet and the nuttiness we love. We are a little nutty anyway! The basics are red curry, yellow curry, green curry, Panang curry and Massaman curry. Thai Red Curry Chicken & Vegetables.