Easiest Way to Make Delicious Brad's chicken in red thai curry

Brad's chicken in red thai curry. Thai Red Curry - everything we know and love about Thai food! Or go all out and make a Thai Red Curry Paste from scratch! This easy Thai curry with chicken, red curry paste, green onions, and broccoli takes little time to cook and has a nice spiciness to it.

Definitely a new favorite at our house and better than any restaurant! This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. You can have Brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Brad's chicken in red thai curry

1. It's 2 of lg chicken breasts, cubed to 1 inch pieces.
2. Prepare 2 of med youkon gold potatoes.
3. You need 1 of lg shallot, chopped.
4. It's 1 of small zucchini, halved lengthwise, then sliced thin.
5. Prepare 1 (13 oz) of can coconut milk.
6. You need 1 (7 oz) of can diced green chilies.
7. You need 1 tsp of ground ginger.
8. You need 1 tbs of rice vinegar.
9. It's 2 tbs of red curry paste.
10. You need 1 tbs of minced garlic.
11. It's 1 tbs of garlic chile sauce.
12. Prepare 1 tbs of brown sugar.
13. You need 1 tbs of fish sauce.
14. It's 1 tbs of granulated chicken bouillon.
15. Prepare 1/8 cup of chopped cilantro.
16. You need 1/4 cup of chopped thai basil.

Leftover paste will keep in the fridge for about three weeks. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and vegetables, and you have a heart-warming Place all curry sauce ingredients in a food processor or blender. Pour the curry sauce over chicken.

Brad's chicken in red thai curry step by step

1. Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute..
2. Deglaze pan with rice vinegar..
3. Add coconut milk and a half can of water. bring to a simmer..
4. I was pressed for time so i microwaved the potatoes until they were done. then cubed them..
5. Simmer chicken for 5 minutes..
6. Add rest of ingredients. simmer until zucchini is tender crisp..
7. Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy..

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. It's warm, comforting, and perfect for cool I added the chicken in a step before adding the red peppers (I cooked the shallot and green onions in coconut oil for two minutes before adding the. Thai Red Curry Chicken & Vegetables. The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California.