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Alright, don’t linger, let’s task this red thai curry chicken menu with 8 components which are absolutely easy to have, and we have to process them at the very least through 5 actions. You should commit a while on this, so the resulting food could be perfect.
Ingredients for Red Thai Curry Chicken:
- You need 1 lb - Boneless Skinless Chicken Thighs
- Get 1 can - Coconut Milk
- Make ready 2 tbsp for Red Curry Paste
- Require 3 each for Lime Leaves or 1 TBsp of lime rind
- Prepare 1 tbsp - Tamarind paste
- Require 1 tbsp - Fish Sauce
- Make ready 1 cup - Cilantro
- Take 1/4 cup - Hot water
Red Thai Curry Chicken process:
- 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.
- Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
- 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.
- 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.
- Serve over rice with some chopped cilantro on top as a garnish.
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