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  • Thai Red Chicken Curry - Nicky's Kitchen Sanctuary

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    fozwal
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    This recipe provides instructions for making a Thai red chicken curry with shop-bought red curry paste, chicken, coconut milk, and other aromatic ingredients like garlic, ginger, lemongrass, and basil. The curry is simmered for 10 minutes until thickened. It is served with boiled rice and topped with fresh herbs and sliced chili. The recipe notes that the curry can be made in advance or frozen for later use.

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    This recipe provides instructions for making a Thai red chicken curry with shop-bought red curry paste, chicken, coconut milk, and other aromatic ingredients like garlic, ginger, lemongrass, and basil. The curry is simmered for 10 minutes until thickened. It is served with boiled rice and topped with fresh herbs and sliced chili. The recipe notes that the curry can be made in advance or frozen for later use.

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    © All Rights Reserved
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    73 views2 pages

    Thai Red Chicken Curry - Nicky's Kitchen Sanctuary

    Uploaded by

    fozwal
    This recipe provides instructions for making a Thai red chicken curry with shop-bought red curry paste, chicken, coconut milk, and other aromatic ingredients like garlic, ginger, lemongrass, and basil. The curry is simmered for 10 minutes until thickened. It is served with boiled rice and topped with fresh herbs and sliced chili. The recipe notes that the curry can be made in advance or frozen for later use.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    10/04/2021 Thai Red Chicken Curry - Nicky's Kitchen Sanctuary

    Thai Red Chicken Curry


    An easy Thai curry made with shop-bought red curry paste, chicken and coconut
    milk. So fresh and aromatic!
    Course Dinner Cuisine Thai
    Keyword Best Thai Red Curry Recipe, better than takeout, chicken curry, curry, Fakeaway
    Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes
    Servings 4
    Author Nicky Corbishley
    Ingredients
    1 tbsp vegetable oil
    1 onion peeled and chopped
    3 chicken breasts about 720g chopped into bitesize pieces
    2 cloves minced garlic
    1 tsp minced ginger
    1 tsp lemongrass paste
    1 chicken stock cube crumbled
    1 red pepper sliced
    4 tbsp red Thai curry paste
    14 oz (400g) tin coconut milk
    2 tsp fish sauce
    1 tbsp palm sugar or light brown muscovado sugar
    8 oz (225g) tin of bamboo shoots, drained
    10 fresh Thai basil leaves
    1 tbsp fresh lime juice about half a lime
    To serve:
    Boiled rice
    5-6 Fresh Thai basil leaves
    4 sprigs fresh coriander cilantro
    2 Thai chillies thinly sliced
    1 lime sliced into wedges
    Instructions
    . Heat the oil in a large frying pan over a medium-high heat.
    . Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
    . Add the chicken and cook for 2-3 minutes until sealed.
    . Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
    . Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
    . Add the sliced red pepper, stir together and cook for a minute.
    . Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then
    gently simmer for 10 minutes until thickened.
    . Stir in the lime juice, then serve the curry with boiled rice.
    . Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.
    https://www.kitchensanctuary.com/thai-red-chicken-curry/ 1/2
    10/04/2021 Thai Red Chicken Curry - Nicky's Kitchen Sanctuary

    Notes
    Can I make this curry ahead?
    Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping
    hot throughout.
    Can I freeze this curry?
    Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator
    and reheat in a pan (stirring often) or microwave until piping hot throughout.
    Can I replace the coconut milk?
    The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk
    with 250ml (about 1 cup) of stock and 150ml (about ½ cup plus 2 tbsp) of double/heavy cream. You may
    need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5
    tbsp of cold water. Stir it in slowly to the hot curry before serving - until you achieve the desired thickness.
    Nutritional information is per serving NOT including rice.
    Nutritional Information
    Calories: 509kcal | Carbohydrates: 17g | Protein: 43g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 115mg |
    Sodium: 706mg | Potassium: 1096mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3643IU | Vitamin C: 68mg | Calcium:
    67mg | Iron: 5mg
    Tried this recipe?
    Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!

    Thai Red Chicken Curry https://www.kitchensanctuary.com/thai-red-chicken-curry/

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