Thai Red Curry with Chicken & Tofu
Thai Red Curry with Chicken & Tofu

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, thai red curry with chicken & tofu. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing! This Thai Red Curry Chicken achieves a wonderfully fresh citrus zing by playing up the fresh lime juice, bright lime zest and simmering the sauce with a bay leaf.

Thai Red Curry with Chicken & Tofu is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Thai Red Curry with Chicken & Tofu is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook thai red curry with chicken & tofu using 12 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Thai Red Curry with Chicken & Tofu:
  1. Make ready 1 Tbsp Red Curry Paste ★
  2. Make ready 1 Tbsp Coconut Oil (or Vegetable Oil) ★
  3. Take 1 Onion
  4. Get 1 Bell Pepper
  5. Get 150 g Chicken
  6. Prepare 200 g Tofu
  7. Get 1 can Coconut Milk ☆
  8. Make ready 1/2 cup Water ☆
  9. Get 1 tsp Chicken Bouillon Paste (or 1 Cube Chicken Bouillon) ☆
  10. Prepare 1 tsp Brown Sugar ☆
  11. Make ready 2 tsp Fish Sauce ☆
  12. Make ready 1/4 cup Chopped Cilantro (or 6 basil leaves)

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. Simmer on a low heat for a further minute or two.

Instructions to make Thai Red Curry with Chicken & Tofu:
  1. Cut the meat and vegetables into bite-size pieces.
  2. Cut tofu into bite-size pieces.
  3. Chop the cilantro.
  4. Heat oil in a large skillet on medium heat. Add the curry paste, stir fry 1 minute or until fragrant.
  5. Stir in the meat and vegetables and cook for 3 minutes or until the meat is cooked through.
  6. Add coconut milk and water.
  7. Add chicken bouillon, brown sugar and tofu and simmer about 5 minutes.
  8. Add fish sauce.
  9. Add chopped cilantro and it is ready to serve with steamed Jasmine rice!

If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must! Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. I re-created a favorite dish from a restaurant, and now I cook it almost weekly for my family. On a busy night, frozen stir-fry veggies really speed things up. —Mary Shenk, DeKalb, Illinois.

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