Thai Red Chicken Curry
This Thai Red Chicken Curry is wonderfully fragrant and full of flavor. This curry will leave you wanting more.
Calories:
Ingredients
- 2 tbsp olive oil extra virgin
- 1-½ chicken thigh cubed
- 1 medium onion finely chopped
- 5 cloves garlic finely minced
- salt as needed
- 1 red bell pepper cut long pieces
- ½ cup chicken stock
- 1 tbsp brown sugar
- 4 oz red curry paste (the whole bottle)
- 2 tsp chili garlic sauce
- 2 tsp red pepper flakes
- fresh basil leaves
- 1 tsp corn starch with 1 tbsp water make it so mixture.
- 1 can coconut milk (it should be about 13-14 ounces)
Instructions
- In a medium size pot, on medium heat, add olive and let it heat up.
- Add onion sauté it until it's translucent.
- Add garlic and sauté it for about 30 seconds.
- Next add the chicken, red pepper flakes, and salt.
- Mix it together.
- Next add the bell pepper and give it a mix.
- Now add the coconut milk and mix it together for 2-3 minutes.
- Now add the red curry paste and mix it together for 2 minutes.
- Next add the chicken broth, brown sugar and mix well.
- Let it cook for 10-12 minutes.
- Now add the corn starch mixture and give it a mix.
- Once it starts comes into a smooth curry consistency now add chili garlic sauce and mix well.
- Add some basil leaves and mix well.
- Garnish with basil.
- Serve with jasmine rice top with cilantro.