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Red Thai Curry Chicken
Red Thai Curry Chicken

Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

Many of us have been conditioned to think that comfort foods are bad and to be avoided. At times, if the comfort food is a sugary food or another junk food, this holds true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. There are several foods that basically can boost your moods when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try a couple of these.

Eggs, believe it or not, can be truly terrific at fighting back depression. You need to see to it, however, that what you make includes the egg yolk. Whenever you wish to cheer yourself up, the egg yolk is the most crucial part of the egg. Eggs, the yolks particularly, are rich in B vitamins. B vitamins can be terrific for boosting your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Eat an egg and feel better!

As you can see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to red thai curry chicken recipe. You can have red thai curry chicken using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to cook Red Thai Curry Chicken:
  1. You need 1 lb Boneless Skinless Chicken Thighs
  2. Use 1 can Coconut Milk
  3. You need 2 tbsp Red Curry Paste
  4. Provide 3 each Lime Leaves or 1 TBsp of lime rind
  5. You need 1 tbsp Tamarind paste
  6. Prepare 1 tbsp Fish Sauce
  7. Use 1 cup Cilantro
  8. You need 1/4 cup Hot water
Steps to make Red Thai Curry Chicken:
  1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
  2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
  3. Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
  4. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
  5. Serve over rice with some chopped cilantro on top as a garnish.

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