How to Cook Thai Red Curry Chicken
Heat oil in a pot, add 2-3 tbsp of red curry paste and sauté till it's aromatic. Add chicken chunks and cook until they start to brown. Pour in a can of coconut milk, add some veggies, fish sauce, and a pinch of sugar. Let it simmer until the chicken's cooked through. Garnish with fresh basil and serve with steamed rice!
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Start by heating some oil in a pan, then add red curry paste and fry until fragrant. Toss in your chicken pieces and cook until browned. Pour in coconut milk, add veggies like bell peppers and bamboo shoots, and simmer until everything's cooked through. Finish with fish sauce, a squeeze of lime, and fresh basil leaves. Serve with jasmine rice. Boom! Instant dinner hero.
Honestly, just grab a pre-made curry paste, bring coconut milk to a boil, add chicken and whatever veggies you like, and let it simmer. Done.
I do this all the time! Sauté the red curry paste in oil until it smells amazing. Throw in the chicken and cook until it's no longer pink. Add coconut milk and veggies (I love using bell peppers and zucchini). Simmer until everything's tender, then season with fish sauce and a bit of sugar. Top with Thai basil and serve hot with rice. Perfect every time!
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