How to Summer at dinner Brad's chicken in red thai curry

How to Summer at dinner Brad's chicken in red thai curry Delicious, fresh and tasty.

Brad's chicken in red thai curry. Brad's chicken in red thai curry. Thai Red Curry - everything we know and love about Thai food! Or go all out and make a Thai Red Curry Paste from scratch!

Coconut milk and curry paste make an irresistible sauce.

Thai Red Curry is a spicy, savory, coconut-based curry made with lemongrass, galangal, and dried red chili peppers.

This easy one-pan recipe includes the option to make your own curry paste from scratch or use store-bought for an easy weeknight meal.

You can cook 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. You need of lg chicken breasts, cubed to 1 inch pieces.

2. It’s of med youkon gold potatoes.

3. It’s of lg shallot, chopped.

4. You need of small zucchini, halved lengthwise, then sliced thin.

5. You need of can coconut milk.

6. It’s of can diced green chilies.

7. It’s of ground ginger.

8. Prepare of rice vinegar.

9. It’s of red curry paste.

10. It’s of minced garlic.

11. Prepare of garlic chile sauce.

12. You need of brown sugar.

13. Prepare of fish sauce.

14. You need of granulated chicken bouillon.

15. You need of chopped cilantro.

16. Prepare of chopped thai basil.

This Thai chicken curry is case in point.

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken.

Most curry paste ingredients are the same with a few additions or substitutions to alter the flavor.

Lemongrass, garlic, shallots shrimp paste and chiles are the usual suspects and then the flavor additions of kaffir lime rind and leaves, ginger, galangal and spices alter the curry pastes.

Brad's chicken in red thai curry instructions

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..

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.

My love for Thai food knows no bounds.

Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.

Carefully open the can of coconut milk.

Cut chicken into bite size pieces and set aside.