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Thai Red Curry - everything we know and love about Thai food! Or go all out and make a Thai Red Curry Paste from scratch! This Thai chicken curry is case in point.

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Ingredients - Brad's chicken in red thai curry:

1. Give 2 of lg chicken breasts, cubed to 1 inch pieces
2. Need 2 - med youkon gold potatoes
3. Take 1 - lg shallot, chopped
4. Prepare 1 - small zucchini, halved lengthwise, then sliced thin
5. Take 1 (13 oz) of can coconut milk
6. Require 1 (7 oz) of can diced green chilies
7. Need 1 tsp for ground ginger
8. Make ready 1 tbs of rice vinegar
9. Give 2 tbs for red curry paste
10. You need 1 tbs for minced garlic
11. Get 1 tbs for garlic chile sauce
12. Take 1 tbs - brown sugar
13. Need 1 tbs for fish sauce
14. Prepare 1 tbs - granulated chicken bouillon
15. You need 1/8 cup chopped cilantro
16. Require 1/4 cup chopped thai basil

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Forget ordering takeaway and make your own Thai red curry at home. I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with homemade version nearly as many times. They do turn dark in the freezer, but retain their vibrant flavor.

Brad's chicken in red thai curry steps:

1. Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute.
2. Deglaze pan with rice vinegar.
3. Add coconut milk and a half can of water. bring to a simmer.
4. I was pressed for time so i microwaved the potatoes until they were done. then cubed them.
5. Simmer chicken for 5 minutes.
6. Add rest of ingredients. simmer until zucchini is tender crisp.
7. Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy.

Panang curry paste is a type of red curry specific to Thailand and Laos. Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks.

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