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Thai Chicken Red Curry
Thai Chicken Red Curry

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While most of you have been told again and again that vegetables are good for you, and there is a pretty good reason why. Potassium is amongst the things that you will locate in various vegetables, and naturally they also contain many various vitamins and minerals you will also need. One of the vegetables which will provide you with the potassium you’ll need is broccoli. Another thing you might want to try is the next time you make a salad try using spinach instead of your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

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We hope you got insight from reading it, now let’s go back to thai chicken red curry recipe. You can have thai chicken red curry using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Thai Chicken Red Curry:
  1. Get chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg
  2. Provide red chilli paste ,or less spicy use only half
  3. Use coconut milk
  4. You need chicken stock
  5. You need kaffir lime leaves ,tear
  6. You need red pepper ,sliced or handful of hot chilli
  7. Get bamboo shoots sliced or use eggplants chopped
  8. Take big bunch of sweet basils
  9. Provide seasoning
  10. Get fishsauce
  11. Get palm sugar
  12. Prepare sugar
  13. Provide salt
  14. Provide oil to fry chilli paste
  15. Get garlic,crushed
  16. You need fingroots,sliced ,optional
Instructions to make Thai Chicken Red Curry:
  1. Chop chicken to bite size
  2. Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
  3. Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
  4. Add chicken ,change to medium heat ,add kaffir lime leaves ,stir until no longer pink,this help curry more aroma,during this continue add coconut milk to protect from burning
  5. Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
  6. Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles

It's much tastier than takeout and healthier This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the. A great option when you're short on time but don't want to miss out on taste. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

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