Thai Red Curry

The main ingredients for Thai red curry are Thai red curry paste, coconut milk, vegetables and meats such as chicken, pork, beef, shrimp.

Course Main Course

Cuisine Asian, Thai

Prep Time 10

Cook Time 20

Servings

Calories 147kcal

2 Carrots small
2 Potatoes small
2 pieces Chicken thighs
1 can Bamboo shoots small (8oz)
1.5 tablespoons Brown sugar
¾ teaspoon Salt (saltness to your taste)
1 cup Coconut milk
1 tablespoon Thai red curry paste (adjust more or less depends on how spicy you can handle)
1 cup Water

Peel, wash and cut 2 small potatoes into chunks.
Wash, peel and slice 2 small carrots.
Cut 2 pieces of boneless and skinless chicken thighs into chunks.
Turn on medium small fire, stir fried potatoes and carrots. Then, add a cup of water and 1 tablespoon of red curry paste. Keep stirring and mixing it well. Next, cover the lid, turn the fire to small and let it cook for 10-15 minutes until the potatoes and carrots are a little soft.
After that, add 1.5 tablespoons of brown sugar, ¾ teaspoon of salt, 1 cup of coconut milk and stir it well to make sure to mix well with the coconut milk.
Next, add 1 can of bamboo shoots (8 oz) and chicken thighs into the curry and cover the lid for a few minutes until the chicken is cooked.
When the curry is ready, serve them with rice. Enjoy this simple and delicious red Thai curry chicken recipe!

First chop and cut carrots, potatoes and chicken. Then, cook the potatoes and carrots with water and red curry paste. The best is to cover the lid and use a small fire to let it cook for 10-15 minutes until potatoes and carrots are a little bit soft.
After that, add brown sugar, salt, coconut milk. Keep stirring and making sure the coconut milk is well mixed.
Next, add bamboo shoots and chicken thighs cook until the chicken is done.
Personally, I like to use chicken thighs to make curry because it has better texture. If you want to be healthier, you can use chicken breast. However, don’t over cook the chicken breast.
The best to serve with jasmine rice.