Red Thai Curry Chicken Recipe by Glenn Anderson
Red Thai Curry Chicken Cooking Instructions 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. 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. 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. 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. 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. 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. 5 Serve over rice with some chopped cilantro on top as a garnish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan crusted zucchini fries Tortellini soup Momma's never get sick again tea Cheesy Scalloped Potatoes Cracker Candy Parmesan crusted zucchini fries Tortellini soup Momma's never get sick again tea Cheesy Scalloped Potatoes Cracker Candy Baked pork chops Taisen's frozen baked burgers Brown Sugar and Garlic Baked Chicken Loaded Cauliflower Casserole (skinnier version) Cornbread & Sausage Stuffing Dew's Pancakes Blondie Brownies Tortellini soup Mango Creme Float Shoo Fly Cake Baked pork chops Taisen's frozen baked burgers Brown Sugar and Garlic Baked Chicken Loaded Cauliflower Casserole (skinnier version) Cornbread & Sausage Stuffing Dew's Pancakes Blondie Brownies Tortellini soup Mango Creme Float Shoo Fly Cake