How to Prepare Delicious Brad's chicken in red thai curry

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Brad's chicken in red thai curry. Thai Red Curry - everything we know and love about Thai food! Definitely a new favorite at our house and better than any restaurant! This Thai chicken curry is case in point.

Brad's chicken in red thai curry Check out this delicious and easy to make homemade chicken curry! 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. you can have Brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's chicken in red thai curry

  1. It's 2 of lg chicken breasts, cubed to 1 inch pieces.
  2. Prepare 2 of med youkon gold potatoes.
  3. You need 1 of lg shallot, chopped.
  4. It's 1 of small zucchini, halved lengthwise, then sliced thin.
  5. Prepare 1 (13 oz) of can coconut milk.
  6. You need 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. It's 2 tbs of red curry paste.
  10. You need 1 tbs of minced garlic.
  11. You need 1 tbs of garlic chile sauce.
  12. You need 1 tbs of brown sugar.
  13. Prepare 1 tbs of fish sauce.
  14. You need 1 tbs of granulated chicken bouillon.
  15. You need 1/8 cup of chopped cilantro.
  16. You need 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 curry dish that will awaken your senses and boost your mood. This dish would traditionally have been simmered over a. Thai Red Curry Chicken & Vegetables.

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..

The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California. 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. Here's a simple delicious recipe for pan-seared Thai Chicken with a flavorful red curry rub.