Thai curry is an authentic Thai cuisine which are prepared with different types of curry pastes. Authentic Thai red curry or green Thai Curry get their name from the color of the curry paste used in preparing. Other then these two , curries , there are other kinds of Thai curries too. like Jungle curry, Massamam, Panang Curry etc. The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top.
Ingredients
- 2 Chicken Breasts (Boneless,Skinless)
- 1 Tablespoon red curry paste(I used Thai Kitchen Red Curry Paste)
- 1 (15 ounce) can coconut milk
- 1 Tablespoon fish sauce
- 2-3 Tablespoons of Olive Oil
- 1 Teaspoon Grated Ginger
- 1 Teaspoon Grated Garlic
- 1 Teaspoon Crushed Black Pepper
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Curry Powder
- Few Florets of Brocolli
- 1-2 Carrots
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1 Onion Chop Fine
- Bunch of chopped Coriander leaves(Cilantro) for garnishing
Method
- Wash and cut Chicken breasts into thin strips. Keep them aside.
- In a bowl, combine Red Curry paste and fish sauce into coconut milk .
- Stir well and make sure that there are no lumps.