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We hope you got benefit from reading it, now let’s go back to thai red coconut curry recipe. You can cook thai red coconut curry using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to prepare Thai Red Coconut Curry:

1. Get Garlic
2. Use Large Piece of Ginger
3. Get Lemongrass
4. Provide Red Chillies
5. Take Olive oil
6. You need Thai Red Curry Paste
7. Provide Fish Sauce
8. Take Coconut Cream
9. Provide Chicken Fillets
10. You need Sugar Snap Peas
11. Prepare Lime Juice
12. Prepare Fresh Coriander
13. Provide Salt
14. Prepare Pepper
15. Prepare Basmati Rice

Instructions to make Thai Red Coconut Curry:

1. Roughly chop garlic, ginger and chillies.
2. Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
3. Add curry paste and saute another 3-5 minutes over low heat.
4. Cut chicken into cubes and season with salt and pepper. Add to pan.
5. As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
6. Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
7. Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
8. Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)

A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out. When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea. This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow.

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