Shrimp & Chicken Red Thai Curry

I'm in love with Thai Food!

This is my version of Shrimp Red Thai Curry with the addition of chicken.  I got my ideas from two great recipes, (1)  MITCHNSTEVE's Shrimp Red Thai Curry on  and (2) Food Network's Emeril Lagasse's Thai Shrimp Curry

Shrimp and Chicken Red Thai Curry
Yield: 8 Servings
  • 2 tbsp vegetable oil
  • 1/2 medium white onion, diced
  • 1 tbsp minced/grated ginger
  • 1 tbsp minced/grated garlic
  • 2 tbsp red thai curry paste
  • 1 lb chicken ternderloins, cut into 1/3
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 2 can (14oz) Coconut Milk
  • 1 can (14oz) Chicken Broth
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 Thai chili pepper (halved)
  • 1 ea carrot, sliced
  • 2 cups snow peas
  • 1 head broccoli, cut into florets
  • 1/2 red bell pepper sliced
  • 24 ea medium shrimp or 12 ea large shrimp, De-veined and shelled
  • 5 basil leaves large chopped
  • 5 mint leaves large chopped
  • 1/4 bunch cilantro chopped
  • Cooked Jasmine Rice
Heat up the oil and saute the onion, ginger and garlic and cook until translucent and not browned.  Add the curry paste, chicken, salt and pepper.  When the chicken is cooked half way add the coconut milk, chicken broth, fish sauce, brown sugar and Thai chili peppers and bring to a boil.  Add the carrot, snow peas, broccoli, bell peppers and shrimp.  Once the broccoli, shrimp and chicken are cooked add the basil, mint and cilantro.  Simmer for 1 minute and taste to adjust seasoning.  This is a very spicy dish.  Serve with hot Jasmine Rice.

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