How to Prepare Perfect Thai chicken red curry wook

Thai chicken red curry wook. Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries!

Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. I made this red Thai curry chicken for my husband the other night and he loved it! You can cook Thai chicken red curry wook using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Thai chicken red curry wook

1. Prepare 250 grams of noodle.
2. You need 500 grams of chicken.
3. You need 1 medium of leek.
4. It's 1 medium of carrot.
5. You need 1 slice of cabbage.
6. Prepare 1 slice of parsnip.
7. You need 1 cup of red curry paste.
8. It's 1 can of coconut milk.
9. It's 10 ml of oil.
10. Prepare 1 tbsp of salt.
11. Prepare 1 pinch of lemon pepper.
12. You need 1 pinch of chilli.

I added chopped red peppers with the onions and steamed broccoli at the end. 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. 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 curry dish that will awaken your senses and boost your mood.

Thai chicken red curry wook step by step

1. Cook the noodels. Put them on cold..
2. Slice all the vegetabels..
3. Slice the chicken..
4. Fry the chicken in a pan with oil and after it get some color add the curry paste..
5. Add the vegetabels and fry well..
6. Put the coconut milk in and let it sink in..
7. Add the noodels and some more curry paste. Add salt, chili or pepper if wanted. Enjoy!.

Definitely a new favorite at our house and better than any restaurant! Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. With red Thai curry paste, fish sauce and groundnut oil to flavour this dish along with lime, it will soon become a family favourite. Coconut milk is what gives this dish a really creamy texture too.