Red Curry Chicken Recipes

Red Curry Chicken – This red curry chicken recipes is as easy as cooking has. After making the miraculously simple Coconut Curry Noodle Soup recipe a few months before, I understood what a ingredient is. It provides a lot of flavor with minimal effort—-emphasis on minimal. This recipe contains fewer than 10 ingredients, takes under a half hour to make, and it is a 1 pot meal worthy of any weeknight.

Ingredients:

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 2 pieces ginger, minced
  • 2 tablespoons Thai red curry paste
  • 1 cup coconut milk
  • 1 small bunch choy amount or baby bok choy
  • A handful of cilantro, chopped

How to Make Red Curry Chicken

  1. Season the chicken with salt and pepper. Heat 2 tbsp oil over moderate high heat in a skillet. Add ginger and the garlic and simmer for 1 minute. Add the paste and fry for another minute.
  2. Turn up the heat to high and add the chicken. Is browned, and pour in the coconut milk. Bring to a simmer and
  3. Season to taste with salt. Simmer for 5 minutes and stir in the choy sum. Cook until the sum is wilted and stir in the cilantro.

How to Make Red Curry Chicken?

Red Curry Chicken – This red curry chicken is as easy as cooking has. After making the miraculously simple Coconut Curry Noodle Soup recipe a few months before, I understood what a ingredient is. It provides a lot of flavor with minimal effort—-emphasis on minimal. This recipe contains fewer than 10 ingredients, takes under a half hour to make, and it is a 1 pot meal worthy of any weeknight.

Ingredients

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • Salt and pepper
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 2 pieces ginger, minced
  • 2 tablespoons Thai red curry paste
  • 1 cup coconut milk
  • 1 small bunch choy amount or baby bok choy
  • A handful of cilantro, chopped

Instructions

  1. Season the chicken with salt and pepper. Heat 2 tbsp oil over moderate high heat in a skillet. Add ginger and the garlic and simmer for 1 minute. Add the paste and fry for another minute.

  2. Turn up the heat to high and add the chicken. Is browned, and pour in the coconut milk.

  3. Bring to a simmer and season to taste with salt. Simmer for 5 minutes and stir in the choy sum. Cook until the sum is wilted and stir in the cilantro.

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