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Red Thai Curry Chicken
Red Thai Curry Chicken

Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

Enjoying healthy foods makes all the difference in how we feel. Increasing our intake of healthy foods while decreasing the intake of unhealthy types plays a role in a more balanced feeling. Eating fresh vegetables helps you feel a lot better than eating a slice of pizza. This is usually a problem, nonetheless, when it comes to eating between snacks. Shopping for goodies can be a difficult task because you have countless options. Here are a handful of healthy snacks that can be used when you need an instant pick me up.

Whole grain snacks are an excellent choice for a fast balanced snack. A slice of whole wheat toast, for example is a great snack in the morning. When you need a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to red thai curry chicken recipe. To make red thai curry chicken you need 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Red Thai Curry Chicken:
  1. Take 1 lb Boneless Skinless Chicken Thighs
  2. You need 1 can Coconut Milk
  3. Use 2 tbsp Red Curry Paste
  4. Provide 3 each Lime Leaves or 1 TBsp of lime rind
  5. You need 1 tbsp Tamarind paste
  6. Get 1 tbsp Fish Sauce
  7. Take 1 cup Cilantro
  8. Provide 1/4 cup Hot water
Steps to make Red Thai Curry Chicken:
  1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
  2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
  3. Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
  4. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
  5. Serve over rice with some chopped cilantro on top as a garnish.

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