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Red Thai Curry Chicken
Red Thai Curry Chicken

Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us think that comfort foods are bad for us and that we need to stay away from them. Sometimes, if your comfort food is essentially candy or other junk foods, this holds true. Otherwise, comfort foods can be super nourishing and good for you. Some foods honestly do improve your mood when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try some of these.

Eggs, you might be amazed to discover, are wonderful at battling depression. Just make sure that you don’t throw away the yolk. The yolk is the most essential part of the egg iwhen it comes to helping you cheer up. Eggs, particularly the egg yolks, are rich in B vitamins. These B vitamins are fantastic for helping to boost your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that dictate your mood–function better. Eat an egg and jolly up!

Now you can see that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to red thai curry chicken recipe. You can cook red thai curry chicken using 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Red Thai Curry Chicken:
  1. Take 1 lb Boneless Skinless Chicken Thighs
  2. Prepare 1 can Coconut Milk
  3. Take 2 tbsp Red Curry Paste
  4. You need 3 each Lime Leaves or 1 TBsp of lime rind
  5. Use 1 tbsp Tamarind paste
  6. You need 1 tbsp Fish Sauce
  7. You need 1 cup Cilantro
  8. Use 1/4 cup Hot water
Instructions to make Red Thai Curry Chicken:
  1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
  2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
  3. Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
  4. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
  5. Serve over rice with some chopped cilantro on top as a garnish.

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