Thai Red Chicken Curry

AuthorGeo FoodsCategory

Ingredients

 1 tbsp vegetable oil
 1 tbsp ginger garlic paste
 56 tbsp red curry paste
 800 ml coconut milk
 8 pieces of chicken
 · Kaffir lime leaves
 2 tbsp fish sauce
 1 tsp brown sugar
 ½ pack Thai basil
 34 red chillies
 · Thumb-sized piece ginger
 · Cooked rice to serve

Preparation

1

Heat a tablespoon of vegetable oil in a saucepan over medium heat and fry one tablespoon ginger and one tablespoon garlic paste for two minutes. Add red curry paste, sizzle for a few seconds, and then pour in the coconut milk. Bring to boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the fish sauce and a pinch of brown sugar, and then adjust the taste. Bring to boil, take off the heat and add Thai basil. Spoon the curry into bowls; top with red chillies, a piece of ginger and a few extra basil leaves. Serve with cooked rice.

Related Recipes

Ingredients

 1 tbsp vegetable oil
 1 tbsp ginger garlic paste
 56 tbsp red curry paste
 800 ml coconut milk
 8 pieces of chicken
 · Kaffir lime leaves
 2 tbsp fish sauce
 1 tsp brown sugar
 ½ pack Thai basil
 34 red chillies
 · Thumb-sized piece ginger
 · Cooked rice to serve

Directions

1

Heat a tablespoon of vegetable oil in a saucepan over medium heat and fry one tablespoon ginger and one tablespoon garlic paste for two minutes. Add red curry paste, sizzle for a few seconds, and then pour in the coconut milk. Bring to boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface. Add the fish sauce and a pinch of brown sugar, and then adjust the taste. Bring to boil, take off the heat and add Thai basil. Spoon the curry into bowls; top with red chillies, a piece of ginger and a few extra basil leaves. Serve with cooked rice.

Thai Red Chicken Curry

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