Having traveled through the continents, I could easily relate to the stuff they sell in their aisles appealing to international cuisine lovers as well as Indian foodies. Foodhall is an absolute delight to visit and a must do for every food lover. So, when I got a bag full of goodies from Foodhall, I thought of preparing some scrumptious dishes. Special thanks to Saina, who very thoughtfully packed the goodie bag and made the entire experience so memorable for us. The goodies were perfect to create a fabulous Thai Meal for two of us. I was as such looking forward to preparing Thai Red Chicken Curry and these goodies came on right time! So,I treated my family with a Thai Red Chicken Curry paired with Jasmine rice while the Black Bean Sauce and Tom Yum soup took care for yet another day’s meal!
Thai Red Chicken Curry is full of fresh veggies such as carrots, broccoli, and bell peppers. Thick coconut milk, garlic and onions lend a rich flavour to this authentic Thai dish. Moreover, Thai Red Chicken Curry complements rice and tender chicken breasts taste absolutely delicious. Garnished with Basil leaves, Thai Red Chicken Curry tastes more heavenly when served with Jasmine rice just like Thai Pineapple and Prawn Curry. You can easily purchase Thai sauces, ingredients either online or from your nearest Foodhall.
Therefore, go ahead, read the recipe for Thai Red Chicken Curry and prepare it at your home:
Thai Red Chicken Curry
Thai Red Chicken Curry
Thai Red Chicken Curry
Ingredients
- Oil - 2 tbsp
- Garlic - 5-6 cloves
- Onion - 1/4 cup thinly sliced
- Thai Red curry paste - 4 tbsp
- Chicken breast - 2 cut into small pieces
- Broccoli - 1 small heat cut into small pieces
- Carrot - 1 cut into thin stripes
- Red bell pepper - 1 cut into stripes
- Thick coconut milk - 1 cup
- Fish sauce - 1 tsp
- Sugar - 1/2 tsp
- Lemon juice - 1 tbsp
- Thai basil - 10-12 leaves
- Salt to taste
Instructions
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Heat oil in a pan.
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Add garlic and fry for a few seconds.
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Add shallots and fry for a minute.
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Add red curry paste and fry for a minute or two.
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Add chicken and fry for 2-3 minutes.
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Add the broccoli, carrots and red bell pepper.
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Add coconut milk and 1/2 cup of water.
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Let the curry come to a boil.
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Simmer the heat and cook for 3-4 minutes.
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Add fish sauce, lemon juice, sugar and salt.
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Tear the basil leaves and add in the pan.
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Serve hot with Jasmine rice.
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Hi Neha! First time here and absolutely love your space. Loved your presentation of Thai red curry. Awesome clicks. It is such a coincidence that I too posted Thai red curry chicken in my blog 🙂
I love thai cousins .. this red curry looks very yummy..
WOW! Such great pictures <3 Amazing food
I also do all my grocery shopping from FoodHall
love
http://www.meghasarin.com
Amazing! Thank you for sharing
thanks you for your tips… keep up the good post
Thnx
Hi,
This looks delish. Planning on making it on Saturday. How many people is the recipe for? Should it be doubled when we are four people?
Thanks!
-Hege
Hello Hege. This recipe serves 2-3. You can easily double to serve 4-5 people.
the water may not be necessary. we are still cooking it as i type this, to reduce it a half hour later. 🙂 in our case the coconut milk was sufficient.
Will cook it once again and update the recipe. Thnx for mentioning 🙂
I would make this again without using broccoli next time as it taste different using broccoli. mine turned out ok … not as flavorful as served in the restaurant…not sure why as I followed the recipe fully….
I am not sure what went wrong with your dish. I will try to make the recipe once gain with step by step instructions.
I think it could be due to the choice of my red curry paste. Any particular brand you prefer? your blog looks amazing with awesome recipes. can’t wait to try them.
thanks
I use Real Thai Brand.