Thai Red Curry With Chicken & Vegetables

Curry dishes from Thailand have a deliciously different flavor because of the use of the local ingredients, like kafir lime leaves and lemongrass.

Coconut milk is frequently used in Thai curries, though not always.

Depending on the type of chilies used, the strength of a red curry can range from mild to fiery hot.

The secret to making a successful curry is to allow it to simmer for a long period, bringing out the full flavor of the spices.

Read More Here About How To Prepare Thai Food With These Key Ingredients

Thai Red Curry With Chicken and Vegetables

1 can 13.5 oz. coconut milk

2 to 3 tablespoons fresh lemongrass, minced

1 shallot, sliced

1-2 inch piece ginger, grated

4 to 5 cloves garlic

1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper

2 tablespoons tomato puree

2 tablespoons fish sauce

1 1/2 tablespoon chili powder, or more, depending on how spicy you want it

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon brown sugar

1 tablespoon fish sauce

2 tablespoons fresh lime juice

1 cup peas and diced carrots

1 pound boneless chicken thighs or breasts, cut into bite sized cubes

2 tablespoons avocado oil

Place all curry sauce ingredients in a food processor or blender. Process well. Set aside.

Place a large skillet over medium heat. Add oil and heat. Next add chicken pieces and cook until chicken is oblique in color.

Next, add red curry sauce and mix well.

Next add peas and carrots and mix in. Lower heat to simmer curry for another 5 minutes.

Serve over rice.

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