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Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Healthy eating is nowadays a great deal more popular than in the past and rightfully so. There are a number of health conditions linked with a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. There are more and more efforts to try to get us to lead a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. Contrary to that information, individuals can modify their eating habits for the better by making some small changes.

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Obviously, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to red thai curry chicken recipe. To make red thai curry chicken you only need 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red Thai Curry Chicken:

1. You need 1 lb Boneless Skinless Chicken Thighs
2. Provide 1 can Coconut Milk
3. Get 2 tbsp Red Curry Paste
4. Get 3 each Lime Leaves or 1 TBsp of lime rind
5. Prepare 1 tbsp Tamarind paste
6. Use 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.

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. A great option when you're short on time but don't want to miss out on taste. Thai Red Chicken Curry, Sawadtee Kaa! Going back to the Thai food, I want to make red chicken curry that is so easy to make and quick to put together.

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