Thai Red Curry
Thai Red Curry is an authentic spicy thai curry from Thailand. And, if you're feeling for some heat, then this Thai Red Curry could be the one.
Servings: 4
Ingredients
- 50 grams Thai red curry paste
- 900 grams Chicken thighs - skinless
- 1 Tbsp Brown sugar
Vegetables
- 1 Red chili
- 150 gram Bok choy – cut in 2 inch
- 1 Red bell pepper – sliced and then halved
- 180 gram Green beans – remove the tip
Spices and Condiments
- 7 Kefir lime leave
- 2 Lemongrass stalks
- 2 Lime - juice
Liquids
- 400 ml Coconut milk – Keep 1 cup each
- 2 Tbsp Fish sauce
- 1 cup Water
Instructions
- Prepare the ingredients: Rinse and clean all the vegetables. Cut the bok choy to two inch length. Julienne the red bell pepper and then cut them in halves. Divide the coconut milk half and half. Rinse and clean the chicken.
- Boil the coconut milk: Pour one half of the coconut milk in a pot and boil for two minutes on high temperature. And then, add the Thai red curry paste and stir well to dissolve the paste.
- Add the chicken thighs: Add the chicken thighs, while the Thai red curry paste mixture is still boiling. Also, add the brown sugar and one cup of water.
- Add the aromatics, coconut milk and vegetables: Add the remaining half of the coconut milk into the pot. Also, add kefir lime leaves, lemon grass, green beans and the red chili. Adjust the temperature to medium low and simmer the Thai red curry for twenty minutes with the lid closed. Add fish sauce, bok choy and red bell pepper during the last two minutes of simmering.
- Garnish with lime and serve: Squeeze the fresh lime juice and serve the Thai red curry with jasmine rice.