Thai Red Curry Chicken has got to be one of the most popular Thai dishes, together with Panang, Massaman, Basil, and it’s Green and Yellow versions. The red curry paste is the star of the show and is cooked with Chicken, coconut milk, lime leaves, fish sauce and palm sugar to provide it’s famous sweet, salty & spicy notes. Make your own Thai Red Curry paste for maximum flavour.
Presented by Karen Ahmed. Music courtesy of the Audio Network. Part of the Tastemade Network.
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Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she’ll make it easy peasy for you to follow.
She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver’s Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!
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You can find the whole recipe here – http://k–ravings.blogspot.ca/2015/03/thai-red-curry-chicken.html
1 can coconut milk
4 tbsps red curry paste
1 lb boneless chicken
4 – 5 lime leaves
2 tbsps fish sauce
1 tsp palm sugar
Salt and white pepper to taste
1/2 cup blanched snow peas
In a hot wok, pour in about a 1/4 can of coconut milk and cook it till it bubbles and starts to reduce down and the oil starts to separate
Add 4 tbsps of red curry paste and cook
Add the chicken, coat well in the paste and cook till till done
Add the rest of the coconut milk and bring to a boil till it reduces down
Add the limes leaves
Add the fish sauce and palm sugar
Add salt and sugar to taste
Add some blanched snow peas and serve
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