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The ingredients needed to cook Brad's chicken in red thai curry:
- Use of lg chicken breasts, cubed to 1 inch pieces.
- Get of med youkon gold potatoes.
- Get of lg shallot, chopped.
- Prepare of small zucchini, halved lengthwise, then sliced thin.
- Take of can coconut milk.
- Provide of can diced green chilies.
- Prepare of ground ginger.
- You need of rice vinegar.
- Get of red curry paste.
- Get of minced garlic.
- Take of garlic chile sauce.
- You need of brown sugar.
- Take of fish sauce.
- Use of granulated chicken bouillon.
- Prepare of chopped cilantro.
- Take of chopped thai basil.
Steps 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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