20 Minute Red Thai Curry Recipe With Extra Vegetables

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An easy and tasty red Thai curry recipe – perfect for a quick after-work dinner. Thai food has to be i of my absolute favorites. It'south generally quick, packed with flavour, and easily modified to include lots of veggies.

This makes it a slap-up option for getting a quick dinner on the tabular array without having to achieve for the take-out card.

This recipe uses store-bought Thai paste to speed things upwardly. If you want to make your ain merely whizz up two or 3 ruddy chilies, a peeled and chopped small-scale onion, i tsp minced ginger, 2 cloves of garlic, 2 tsp lemongrass paste, a small bunch of cilantro, ½ tsp turmeric, and a couple of kaffir lime leaves (optional). Then add this paste to the dish in identify of the store-bought paste.

Whether using homemade or shop-bought paste – this curry is succulent!

I dearest to serve mine with regular boiled rice or sticky rice, plus lots of cilantro and wedges of lime.

You could likewise top with a few slices of freshly chopped chilies – watch out though, this curry is already on the peppery side!!

Here's what ingredients you'll demand for a delicious red Thai Curry recipe:

Serves 4

• 1 tbsp oil
• 3 chicken breasts, cut into bite-size chunks
• 2 cloves garlic, peeled and minced
• 1 tsp minced ginger
• 1 tsp lemongrass paste
• 4tbsp blood-red Thai back-scratch paste
• 1 cup snow peas, roughly chopped
• 1 carmine bong pepper, deseeded and sliced
• 1 yellow bong pepper, deseeded and sliced
• 2 tsp fish sauce
• 14oz tin can full-fat coconut milk
• Juice of half a lime
• 1 tsp cornstarch mixed with 1 tbsp common cold water

To Serve:

• Boiled rice
• Lime wedges
• Small agglomeration of cilantro, roughly torn
• 1 red chili, sliced

Pace by step instruction to set up this dish:

1. Heat the oil in a large skillet, add the chicken and fry for half dozen-7 minutes until nearly cooked through. Add the garlic, ginger, lemongrass paste, and curry paste.

2. Melt for 1 minute until the paste starts to release its fragrance, and so add in the snow peas, ruby and xanthous peppers. Stir then add in the fish sauce and coconut milk. Bring to a gentle chimera and allow to simmer for 2-3 minutes.

3. Add the lime juice and serve as is, or if you lot like it a piddling thicker you can stir in the cornstarch slurry.

2. Serve over rice topped with lime wedges, fresh cilantro, and sliced red chilies.

Prep Time 10 minutes

Cook Fourth dimension x minutes

Total Time 20 minutes

Ingredients

• 1 tbsp oil
• 3 chicken breasts, cut into bite-size chunks
• ii cloves garlic, peeled and minced
• 1 tsp minced ginger
• ane tsp lemongrass paste
• 4tbsp reddish Thai curry paste
• one loving cup snow peas, roughly chopped
• 1 scarlet bell pepper, deseeded and sliced
• i yellowish bell pepper, deseeded and sliced
• 2 tsp fish sauce
• 14oz can full-fatty coconut milk
• Juice of one-half a lime
• 1 tsp cornstarch mixed with 1 tbsp cold water

To serve

• Boiled rice
• Lime wedges
• Cilandro
• 1 red chili, sliced

Instructions

1. Heat the oil in a big skillet, add the chicken and fry for 6-vii minutes until nearly cooked through. Add the garlic, ginger, lemongrass paste, and curry paste.
2. Cook for 1 minute until the paste starts to release its fragrance, so add in the snow peas, red and xanthous peppers. Stir then add in the fish sauce and coconut milk. Bring to a gentle bubble and allow to simmer for ii-3 minutes.
3. Add the lime juice and serve as is, or if you similar information technology a niggling thicker you can stir in the cornstarch slurry.
4. Serve over rice topped with lime wedges, fresh cilantro, and sliced blood-red chilies.

Diet Information:

Yield:

4

Serving Size:

1
Corporeality Per Serving: Calories: 531 Total Fat: 34g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 31mg Sodium: 1138mg Carbohydrates: 45g Fiber: 4g Sugar: 12g Protein: 17g

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Source: https://www.diys.com/red-thai-curry-with-extra-vegetables-recipe/

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