1 tbsp Coconut oil
2 Chicken Breasts
1 can Organic Coconut Milk
1 cup Chicken Stock
1 Red Bell Peppers
1 cup Fresh Mushrooms
1/2 cup Spinach
1 tbsp Ginger n Garlic paste
1/2 tsp Sugar
1 lime Fresh Lime Juice
3 tbsp Thai red curry paste
1 tbsp Fish Sauce
2 *optional Kaffir lime leaves
I just love Thai food as you may know and try to eat it as much as possible. It’s not only super easy to make it’s also very healthy for you.
So don’t let the unknown ingredients in this recipe scare you, because Red Thai Curry is not hard to make at all.
The nice thing about cooking Thai food is that once you prepare, you will then have all the necessary ingredients and know how to prepare it again.
Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. So you have two options when preparing this dish, either you can make it from scratch, with the traditional “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other Thai spices that would be prepared and then crush in a mortar for about 20 minutes.
Or you can buy the premade “Red Thai Curry Paste” which has all this in the paste and is much easier. Red Thai curry paste can be found in your international aisle at your local grocery (see picture) below of what we use. The combination of chicken, spinach, red peppers and mushrooms makes for a tasty curry. I hope you give it a try because it’s just as good if not better than what you would find served in your favorite thai restaurant.
Keep in mind a good coconut milk will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.
- Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
- “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai RED Curry Paste” can be found in most Supermarkets, Thai RED Curry paste has all the above ingredients in it needed to make this dish.
- Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
- Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
- Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.
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- 1 tbsp Coconut oil
- 2 Chicken Breasts
- 1 can Organic Coconut Milk
- 1 cup Chicken Stock
- 1 Red Bell Peppers
- 1 cup Fresh Mushrooms
- 1/2 cup Spinach
- 1 tbsp Ginger n Garlic paste
- 1/2 tsp Sugar
- 1 lime Fresh Lime Juice
- 3 tbsp Thai red curry paste
- 1 tbsp Fish Sauce
- 2 *optional Kaffir lime leaves
- Start by washing and cutting up your vegetables and slice all according to the size you want.
- Wash the chicken breasts, and slice them into thin pieces and season with salt.
- In pot, wok or pan, heat up the coconut oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
- Next add in your can of coconut milk and cook for another 2 minutes on medium-high.
- Add in your ginger/garlic paste, and cook for 2 minutes all together.
- Next add in your chicken, chicken stock and simmer all together on medium-low for 10 minutes.
- Then add in your fish sauce, sugar and simmer for another 2 minutes over low heat.
- Add your remaining vegetables. “red peppers” "spinach" and "mushrooms" cook to tender around 6 minutes over medium heat.
- Turn off the heat and remove the pot from the heat. Allow it to cool down for about 5 minutes before adding the juice of a whole lime. Serve with warm bowl of jasmine white rice. Enjoy!
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