Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brad's chicken in red thai curry. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Brad's chicken in red thai curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Brad's chicken in red thai curry is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's chicken in red thai curry using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brad's chicken in red thai curry:

1. Get 2 lg chicken breasts, cubed to 1 inch pieces
2. Get 2 med youkon gold potatoes
3. Prepare 1 lg shallot, chopped
4. Get 1 small zucchini, halved lengthwise, then sliced thin
5. Get 1 (13 oz) can coconut milk
6. Prepare 1 (7 oz) can diced green chilies
7. Prepare 1 tsp ground ginger
8. Take 1 tbs rice vinegar
9. Get 2 tbs red curry paste
10. Prepare 1 tbs minced garlic
11. Prepare 1 tbs garlic chile sauce
12. Prepare 1 tbs brown sugar
13. Get 1 tbs fish sauce
14. Get 1 tbs granulated chicken bouillon
15. Get 1/8 cup chopped cilantro
16. Prepare 1/4 cup chopped thai basil

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. The chicken should turn white and cook through by the time the first bubbles begin to appear.

Steps to make Brad's chicken in red thai curry:

1. 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.
2. Deglaze pan with rice vinegar.
3. Add coconut milk and a half can of water. bring to a simmer.
4. I was pressed for time so i microwaved the potatoes until they were done. then cubed them.
5. Simmer chicken for 5 minutes.
6. Add rest of ingredients. simmer until zucchini is tender crisp.
7. Add prepared rice to a bowl. top with curry. garnish with fresh basil and a lime wedge. serve and enjoy.
8. Ready to serve and ENJOY!

Leftover paste will keep in the fridge for about three weeks. The chicken should turn white and cook through by the time the first bubbles begin to appear. Simmer on a low heat for a further minute or two. Among other Thai dishes, Thai curries also known as Kaeng bring out unique Thai taste. These curries can be made green or red in color and vary in the It is possible to get the Thai red curry paste in supermarkets international aisles which can be easily mixed with coconut milk, chicken and.

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