Easily prepare either red and green chicken simply by substituting with your preferred curry paste for chicken. In a small bowl, combine the oil, red curry paste and salt. Garnish with coriander and serve immediately with steamed rice.Īnd there you have it! Your red curry paste chicken is ready to be served. Place whole chicken on a small roasting tray lined with baking paper. Add an extra tablespoon of oil to the pan if needed.Add vegetables and simmer for another 2-3 minutes until everything is cooked.Add chicken and water, cover and simmer for 5 minutes or until chicken is almost cooked.Bring to a boil, then turn the heat down and simmer for another 10 minutes. Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar and lemon grass. Add Mekhala Curry Paste and stir through. Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.To prepare this delicious chicken red curry, you’ll need a wok or pot Over medium heat, fry coconut cream for 1 minute until it bubbles and thickens.1 cup cabbage, cut into bite sized pieces 1 tbsp (rice)oil 4 tbsp So Thai Red Curry Paste 165 ml So Thai Creamy Coconut Milk 1 tbsp So Thai Tamarind Paste 400 g (vegetarian) chicken (cut or sliced).300gm chicken breast, cut into 1 inch slices. (Buy chicken curry paste online here.) You can also easily substitute the Red Curry Paste with Green Curry Paste or Yellow Curry Paste using this same, simple recipe. For consistently delicious tasting results, use our Mekhala Organic Thai Red Curry Paste which you can buy online. A Thai favorite, this chicken curry recipe with red curry paste is quick and easy to make.
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