Ingredients
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4 Tbsp Red Curry PasteMake your own in 20 min. from scratch - follow this link
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2 Tbsp Coconut Oilor olive oil or ghee or clarified butter
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5 Shallots
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6 Garlic Cloves
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1 nub, approx. 2" (5 cm) Fresh Ginger
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6-10 (depending on how hot you want it) Dried Thai Bird's Eye Chili
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5 pods Green Cardamon
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1 Lime
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4 cups Chicken Stock
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2 cans Coconut Milk
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2 Chicken Breasts
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2 Tbsp Brown Sugar
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3-4 Tbsp Soy Sauceor fish sauce
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2-3 tsp Salt
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approx. 2 cups Sweet Peppers
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approx. 1/3 cup Spring Onionsor scallions or green onions
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approx. 1/3 cup Fresh Cilantro
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optional for serving Jasmin Rice
Directions
Steps
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1
Done
20 min.
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Make the Red Curry Paste (optional)You can you store-bought, or you can make your own with a blender under 20 minutes here: How to Make Red Tahi Curry from Scratch. |
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2
Done
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Cook the ChickenCut up the chicken breasts - I use kitchen meat scisssors for faster results. Season with salt. For more intensity, add some curry powder. Put 2 Tbsp of oil, coconut oil, or ghee or clarified butter in a pan and fry the chicken 3-5 min. on each side (without stirring). Remove from the heat and set aside. |
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3
Done
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Make the Thai Red Curry Coconut SoupPeel and slice the shallots. Peel and mince the garlic and ginger. Dice the chilis if using fresh ones - if not, crush them . Crush the cardadom. Add 1 or 2 Tbsp coconut oil or oilive oil to a large pot on mediuem-high heat. Saute everything on meidum heat for 3-5 minutes while stirring occasionally. Then add the cihcken stock, cocount milk, chicken, and and any other vegetables you want (e.g., mushrooms, pepper,s etc.). Keep at a meidum-low heat for about 15 minutes. Then add the cilantro and green onions, and serve. (Rice is optional). |
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4
Done
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Serve the Thai chicken red curry coconut chicken as a deliciously warm soup or over rice. |
