Thai Red Curry Chicken

@AniphaeS

Published in 

Asia cooking

 · 1 year ago

Thai Red Curry Chicken

1. Debone and de-skin 6 pieces of chicken thighs, cut to an inch pieces
2. Marinate chicken with 1 Tbsp of fish sauce, 1 Tbsp of cooking wine, 1 tsp of white pepper powder, 1 fresh squeeze lime juice, 1 tsp of sugar, 1 Tbsp of cornstarch and 1 Tbsp of oil for few hours
3. Cut half yellow bell pepper, half red bell pepper (use Thai red chili pepper if prefer spicy hot) into small pieces. Set aside
4. Cut half English cucumber into medium size chunks. Set aside
5. Medium heat cooking pan with 1 Tbsp of oil, 1 Tbsp of minced garlic, 1 Tbsp of minced ginger and 1 Tbsp of chopped yellow onion cook for a minute
6. Add chicken sautéed for 3-5 minutes, then add 1 Tbsp of fish sauce, 1 Tbsp of sugar, 2 Tbsp of Thai red curry paste, half fresh squeeze lime juice and pinch of salt.
7. Add 1 can of coconut milk and 1 cup of chicken broth
8. Turn to medium low heat cook for 15 minutes
9. Add handful of spinach leaves, cut bell peppers and cucumber
10. Turn to high heat cook for a minute. Ready to serve