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Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is nowadays much more popular than it used to be and rightfully so. There are a number of diseases related to a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to lead a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most people typically believe that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by making a couple of small changes.

The first change you need to make is to pay more attention to what you buy when you do your food shopping since it is likely that you tend to pick up many of the things without thinking. For instance, most likely you have never checked the box of your favorite cereal to see its sugar content. One nutritious substitute that can give you a good start to your day is oatmeal. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

As you can see, it’s not hard to begin incorporating healthy eating into your daily routine.

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

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. Provide 2 tbsp Red Curry Paste
4. Get 3 each Lime Leaves or 1 TBsp of lime rind
5. Take 1 tbsp Tamarind paste
6. Get 1 tbsp Fish Sauce
7. Take 1 cup Cilantro
8. You need 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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