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Thai Red Curry Chicken
Thai red curry might be the easiest and fastest dish I’ve ever cooked. Seriously. I was furious that never tried to do this before, and instead thought I needed secret take-out wok skills to pull this off with ease- I was wrong.
- Thai red curry paste
- Coconut milk
- Chicken breast meat, sliced
- Veggies, fresh or frozen (green beans, baby corn, bell peppers,etc.)
- (optional) sliced red chili
- (optional) Some cilantro or coriander- see my blog header!
Start by putting on some white rice. It will take 20 mins. to cook, and the curry only takes about 15 mins. to cook.
In a pan, stir-fry your chicken until done, add about 2 tablespoons of Thai red curry paste and mix through.
Then stir in a can of coconut milk. Bring to a bubble, and then add a vegetable or two you like.
Tip: Taste the curry, and if it’s not a tangy as you’d like it add a splash of fish sauce or if you could use a sweeter rounder flavor, and brown sugar. However, I usually just leave it as is!
Read my original blog post: “Why I will never order Thai Red Curry Take-Out Again”