This delicious Thai Red Chicken Curry is just too perfect not to share with you, friends! Oh, man, you have got to give this one a try, I’m telling you! Feel free to add more ingredients if you prefer. I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! Tweak the recipe to your liking. By the way, don’t forget to share this with your loved ones as well. I am sure that they are going to love every bite of this luscious curry!
1 tablespoon olive oil
2 cloves garlic minced
1 teaspoon fresh ginger root peeled and finely grated
1 pound chicken breasts boneless and skinless and cut into bite-size pieces, about 3
13.5 ounces coconut milk (1 can)
2 to 4 tablespoons Thai red curry paste
3/4 c chicken broth low sodium
5 ounces snow peas roughly chopped
4 leaves kaffir lime
2 teaspoons sugar
2 stalks lemongrass bruised *
salt and pepper to taste
1 tablespoon fresh cilantro chopped
Step 1: Place a Dutch oven on the stove and turn the heat to medium.
Step 2: Add olive oil and allow it to become hot.
Step 3: Add the ginger and garlic. Sauté for 30 seconds or until fragrant.
Step 4: Reduce the heat to about medium-high, then add the chicken. Cook for 5 minutes or until golden brown.
Step 5: Add the curry paste, chicken broth, snow peas, coconut milk, lemongrass, sugar, and kaffir lime leaves. Stir until well mixed, then allow the mixture to simmer for 10 more minutes.
Step 6: Discard the lemongrass and kaffir lime leaves.
Step 7: Remove the pot from the heat and add fresh cilantro.
Step 8: Serve hot and enjoy!
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