Spicy Red Curry with Free-Range Chicken 🐓

Name: Spicy Red Curry with Free-Range Chicken 🐓
Yield: Serves 3-4 servings
Ingredients: Half a free-range chicken, chopped into pieces; Red curry paste; 1 can coconut milk (about 13.5 fl oz / 400 ml); Salt; Fish sauce; Granulated sugar; 5 kaffir lime leaves, torn; About 1 cup fresh Thai basil leaves, or to taste; Cooking oil; 1 cup water (about 240 ml); 3 cloves garlic, finely minced

ແອປ ປະເລິ່ນ @cook_18884510

Spicy Red Curry with Free-Range Chicken 🐓

ແອປ ປະເລິ່ນ @cook_18884510

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Ingredients

Serves 3-4 servings

Halfa free-range chicken, chopped into pieces
Red curry paste
1 cancoconut milk (about 13.5 fl oz / 400 ml)
Salt
Fish sauce
Granulated sugar
5kaffir lime leaves, torn
About 1 cup fresh Thai basil leaves, or to taste
Cooking oil
1 cupwater (about 240 ml)
3 clovesgarlic, finely minced

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Steps

1

Heat a pot with a little oil. Add the minced garlic and sauté until fragrant. Add the red curry paste and stir-fry until aromatic. Add the chicken pieces and cook until the meat firms up.
2

Pour in two-thirds of the coconut milk and stir-fry with the chicken for a few minutes. Add the water and a pinch of salt. Continue simmering until the chicken is cooked through.
3

Add the remaining coconut milk. Season with fish sauce and sugar. Top with sliced chili peppers, torn kaffir lime leaves, and Thai basil leaves. Taste and adjust seasoning as needed. Cover, remove from heat, and serve hot.
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