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
- 1 1/2 tsp Thai red curry paste
- 900 grams Chicken thighs - skinless
- 1 Tbsp Brown sugar
Vegetables
- 1 Red chili
- 1 Red bell pepper – sliced and then halved
- 180 gram Green beans – remove the tip
Spices and Condiments
- 7 Kefir lime leave
- 1/4 Lemongrass stalks
- 2 Limes - freshly squeezed juice
Liquids
- 400 ml Coconut milk – Keep 1 cup each
Instructions
- Prepare the ingredients: Rinse and clean all the vegetables. Cut the red peppers. Cut off the tips of the green beans and cut the green beans into half. Divide the coconut milk half and half. Rinse and clean the chicken breasts and cut into cubes.
- Simmer the coconut milk: Pour 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 while the Thai red curry paste mixture is still boiling. Add the brown sugar.
- 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 the Thai basil leaves and red bell pepper during the last two minutes of simmering. Squeeze the fresh lime juice and serve the Thai red curry with jasmine rice.