Recipe: Tasty Brad's chicken in red thai curry

Brad's chicken in red thai curry. This easy Thai curry with chicken, red curry paste, green onions, and broccoli takes little time to cook and has a nice spiciness to it. This Thai chicken curry is case in point. In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken.

Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. You can cook Brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of Brad's chicken in red thai curry

1. Prepare 2 of lg chicken breasts, cubed to 1 inch pieces.
2. Prepare 2 of med youkon gold potatoes.
3. Prepare 1 of lg shallot, chopped.
4. Prepare 1 of small zucchini, halved lengthwise, then sliced thin.
5. You need 1 (13 oz) of can coconut milk.
6. Prepare 1 (7 oz) of can diced green chilies.
7. Prepare 1 tsp of ground ginger.
8. You need 1 tbs of rice vinegar.
9. It's 2 tbs of red curry paste.
10. Prepare 1 tbs of minced garlic.
11. Prepare 1 tbs of garlic chile sauce.
12. Prepare 1 tbs of brown sugar.
13. Prepare 1 tbs of fish sauce.
14. Prepare 1 tbs of granulated chicken bouillon.
15. Prepare 1/8 cup of chopped cilantro.
16. Prepare 1/4 cup of chopped thai basil.

Thai Red Curry Paste - This firm red paste gives the curry all the flavor it needs. You can use store-bought or homemade curry paste (see below for Chicken - Boneless, skinless chicken breast stays tender as it simmers in the flavorful coconut broth. There are lots of other options you can use instead. Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

Brad's chicken in red thai curry step by step

1. Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute..
2. Deglaze pan with rice vinegar..
3. Add coconut milk and a half can of water. bring to a simmer..
4. I was pressed for time so i microwaved the potatoes until they were done. then cubed them..
5. Simmer chicken for 5 minutes..
6. Add rest of ingredients. simmer until zucchini is tender crisp..
7. Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy..

Leftover paste will keep in the fridge for about three weeks. It's easier than you think to make this classic Thai dish at home in your slow cooker. Red curry paste and coconut milk give this dish its uniquely complex flavor. Add green/red chilies and optional vegetables cook it for a minute. Thai Red Curry Chicken is ready to be.