3 large Chicken Breast
2 cans Coconut Milk
15 pieces Asparagus* only the top half of the aspargus
1 Orange Bell Pepperssliced
1 tsp Ginger n Garlic paste
1 tbsp Sugar
1 lime Fresh Lime Juice
2 tbsp Thai red curry paste
1 tsp Fish Sauce
2 Kaffir lime leaves
4 Fresh Basil Leaves
This Red Thai Curry with Chicken Orange Peppers and Asparagus is absolutely delicious! I felt like experimenting a little today, and so instead of using one can of coconut milk, I used two. Needless to say it worked out great, it just came out thicker than usual because I also admitted the chicken stock. I can definitely say it tasted just as good as if I would use one can along with chicken stock. So if your wanting a thicker sauce, I encourage you to do the same. Otherwise one can of coconut milk and 1 cup of chicken stock is traditionally what is used. Indie says don’t let the unknown ingredients in this recipe scare you, because this Red Thai Curry is super simple to make. Also the nice thing about cooking Thai food is that once you prepare it once, then 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 you would 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. This is the method Indie recommends, it’s much easier for us none Thai people. We hope you give it a try, and let us know how it turned out for you.
To make Red Thai Curry with Chicken Orange Peppers and Asparagus
- Start by washing and cutting up your vegetables and slice all according to the size you want.
- Wash three chicken breasts, and slice them into thin pieces and season with salt and pepper
- 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, kaffir lime leaves and cook for 2 minutes all together.
- Next add in your Chicken and Chicken Stock allow it to simmer all together on medium-high for 10 minutes.
- Then add in your fish sauce, and simmer for another 2 minutes over low heat.
- Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
- Remove the limes leaves and then add in the juice of a whole lime.
- Serve with sprig of fresh basil and warm jasmine rice if desired.
- “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 instead of the Thai Red Curry paste, 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.
Note: Want more heat, simply add in more Thai Red Curry Paste.
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