Thai Red Curry with Chicken & Tofu. Thai Red Curry – everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. This homemade Thai red curry recipe is so easy, you won't even think about ordering takeout tonight.
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Thai Red Curry – everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!
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Composition – Thai Red Curry with Chicken & Tofu:
- Require 1 Tbsp of Red Curry Paste ★.
- Need 1 Tbsp for Coconut Oil (or Vegetable Oil) ★.
- Need 1 of Onion.
- Need 1 Bell Pepper.
- Provide 150 g Chicken.
- Need 200 g – Tofu.
- Provide 1 can of Coconut Milk ☆.
- Require 1/2 cup Water ☆.
- Provide 1 tsp – Chicken Bouillon Paste (or 1 Cube Chicken Bouillon) ☆.
- You need 1 tsp for Brown Sugar ☆.
- Provide 2 tsp of Fish Sauce ☆.
- Require 1/4 cup for Chopped Cilantro (or 6 basil leaves).
One of my favourite take-out dishes is Thai red curry with chicken and pineapple. I used to order it all the time from a local mom-and-pop restaurant, but sadly that placed closed down a while. 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. Forget ordering takeaway and make your own Thai red curry at home.
Thai Red Curry with Chicken & Tofu instructions:
- Cut the meat and vegetables into bite-size pieces..
- Cut tofu into bite-size pieces..
- Chop the cilantro..
- Heat oil in a large skillet on medium heat. Add the curry paste, stir fry 1 minute or until fragrant..
- Stir in the meat and vegetables and cook for 3 minutes or until the meat is cooked through..
- Add coconut milk and water..
- Add chicken bouillon, brown sugar and tofu and simmer about 5 minutes..
- Add fish sauce..
- Add chopped cilantro and it is ready to serve with steamed Jasmine rice!.
This fast and satisfying Thai curry gets its flavor from easy-to-find grocery store ingredients. Add the rest of the coconut milk and bring to a simmer. A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out. When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. The Best Thai Panang Chicken Curry we've ever made.
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