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The ingredients needed to make Brad's chicken in red thai curry:
- Get lg chicken breasts, cubed to 1 inch pieces
- Provide med youkon gold potatoes
- Provide lg shallot, chopped
- Get small zucchini, halved lengthwise, then sliced thin
- Get can coconut milk
- Use can diced green chilies
- You need ground ginger
- Prepare rice vinegar
- Provide red curry paste
- You need minced garlic
- Use garlic chile sauce
- Take brown sugar
- Get fish sauce
- Provide granulated chicken bouillon
- You need chopped cilantro
- Get chopped thai basil
Instructions to make Brad's chicken in red thai curry:
- 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.
- Deglaze pan with rice vinegar.
- Add coconut milk and a half can of water. bring to a simmer.
- I was pressed for time so i microwaved the potatoes until they were done. then cubed them.
- Simmer chicken for 5 minutes.
- Add rest of ingredients. simmer until zucchini is tender crisp.
- Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy.
Perfect for weeknight's meal and it is not that spicy either. The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Q: Can I freeze Thai red curry chicken? A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the extra.
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