If you have the right ingredients, Thai Red Curry with Chicken is one of the easiest Curry’s to pull off from Thailand.

Thai Red Curry with Chicken Recipe

2 cans coconut Cream (you can you use coconut milk - its just not as good)

2 tablespoons Red Curry Paste
2 tablespoons Fish sauce
2 tablespoons Sweet Soy sauce - regular soy if you don’t have sweet.
Grated Galangal
2 Kaffir Lime Leaves
2 teaspoons Lemon Grass
1/2 pod Palm Sugar
2 cups Green Beans
2 Medium Chicken Breasts thinly sliced
Cilantro

Instructions

Saute 2 chicken breasts with 1/2 can of red curry paste (2 tablespoons), adding a bit of coconut cream to help moisten the stir fry. Once the chicken is cooked and well seasoned with the fragrant Red or Panang curry paste you can add some blanched green beans and stir fry for about 4-5 more minutes.

then build the curry.

2-3 cans of coconut cream

2 tablespoons fish sauce

1/2 pod of palm sugar

2 Kaffir Lime leaves

Galangal grated

Lemon grass

2 tablespoons sweet soy sauce

Baby corn (optional)

Simmer on low for about 30 minutes

Roasted Cashews or Macadamia Nuts, fresh Thai chilles, cilantro and shallots for toppings and extra flavor and texture

Enjoy!