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The ingredients needed to cook Brad's chicken in red thai curry:
- Get lg chicken breasts, cubed to 1 inch pieces
- You need med youkon gold potatoes
- Take lg shallot, chopped
- You need small zucchini, halved lengthwise, then sliced thin
- Prepare can coconut milk
- Get can diced green chilies
- Provide ground ginger
- Use rice vinegar
- You need red curry paste
- You need minced garlic
- Use garlic chile sauce
- Provide brown sugar
- You need fish sauce
- Prepare granulated chicken bouillon
- You need chopped cilantro
- Take chopped thai basil
Steps to make Brad's chicken in red thai curry:
- Heat 1 tbs olive oil in a wok. saute shallots until they just start to turn brown. add geeen chiles and garlic. saute 1 more minute.
- Deglaze pan with rice vinegar.
- Add coconut milk and a half can of water. bring to a simmer.
- I was pressed for time so i microwaved the potatoes until they were done. then cubed them.
- Simmer chicken for 5 minutes.
- Add rest of ingredients. simmer until zucchini is tender crisp.
- Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy.
Perfect for weeknight's meal and it is not that spicy either. The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Q: Can I freeze Thai red curry chicken? A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good. Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the extra.
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