John Myers
Chicken in Red Thai Curry
The perfect chicken in red thai curry recipe with a picture and simple step-by-step instructions.
- 2 Zucchini
- 300 g Thai eggplant
- 2 Red peppers
- 1 Onion
- 5 Kaffir lime leaves alternatively lemongrass or lemongrass puree
- 0,5 bunch Do not replace Thai basil with normal basil, leave it out
- 1 tbsp Red curry paste – cannot be replaced by anything;)
- 1 Can Coconut milk
- 1 tbsp Palm sugar or cane sugar
- 2 tbsp Fish sauce
- 500 g Chicken breast
- Some oil to fry
- 0,5 tsp Corriander puree
- Red Thai curry is a delicious meal for me, whereby you can process the vegetables that the fridge gives. Just like the vegetables mentioned above, peas, green beans, carrots, broccoli or whatever taste good with the sauce. Of course, the question is whether all of this is still Thai original – but it tastes good. First cut the onions and the vegetables into cubes and fry them in a little oil in a wok or in a large, deep pan. Then cut the meat into cubes and add to it. Do not set the temperature of the wok too high. Then mix the coconut milk with the palm sugar, the fish sauce, corriander puree, finely chopped liment leaves, finely chopped basil and the curry paste and add to the pan. Let it steep for 20 minutes at a low temperature. The whole thing tastes good even without meat as a vegetarian variant – accordingly replace the fish sauce with a soy thing, if that is really no longer Thai … A little tip: be careful with the curry paste. She is very hot. It can therefore be advisable to approach the dose and start with a teaspoon. However, I think that it cannot be replaced by normal curry at all. If you like a thickened sauce, you can do it with corn flour. I prefer the sauce to be liquid, so I left out the corn flour. Serve with rice.
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