TASTE OF THAI CURRY PASTE RECIPES

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THAI RED CHICKEN CURRY RECIPE: HOW TO MAKE IT



Thai Red Chicken Curry Recipe: How to Make It image

I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 9

1 can (13.66 ounces) coconut milk
1/3 cup chicken broth
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
2 cups frozen stir-fry vegetable blend
3 cups cubed cooked chicken breast
Cooked jasmine rice
Minced fresh cilantro, optional

Steps:

  • Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes., Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered, for 9-11 minutes or until vegetables are tender and sauce thickens slightly., Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

THAI GREEN CURRY RECIPE - ??????????????? | TASTE OF TH…



Thai Green Curry Recipe - ??????????????? | Taste of Th… image

This is my personal Thai Green Curry recipe that has been in my family for a very long time.

Provided by Chef Manaow

Categories     Main

Total Time 70 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 3 servings

Number Of Ingredients 15

1 can of coconut milk (400ml)
2 table spoons of curry paste
300g of sliced chicken breast
3 table spoons of fish sauce
50g of palm sugar
50g of sliced aubergine
50g of sliced green pepper
50g of sliced red pepper
50g of courgettes
30g of mange tout
10g of baby corn
3 kaffir lime leaves
a few basil leaves
1 long red chilli sliced for garnish
1 sprig of basil for garnish

Steps:

  • Put a quarter of the can of coconut milk in the sauce pan or wok and let it simmer for a couple of minutes
  • Add your curry paste and stir it into the coconut milk until it’s all mixed together
  • Let it simmer for at least 5 minutes until it becomes fragrant
  • Add the chicken and stir it into the curry paste until all the chicken is covered
  • Add the remainder of the coconut milk and turn the heat up and bring it to the boil before reducing the heat again to let it simmer
  • Add the sugar and fish sauce
  • Add the aubergine
  • When it begins to boil again you can add the courgettes, baby corn and kaffir lime leaves
  • Bring it to the boil once more and that’s it
  • Spoon it into a serving bowl and sprinkle with the basil leaves and chilli slices.

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