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Provide lg chicken breasts, cubed to 1 inch pieces.
Use med youkon gold potatoes.
Use lg shallot, chopped.
You need to prepare small zucchini, halved lengthwise, then sliced thin.
You need to prepare can coconut milk.
Use can diced green chilies.
Prepare ground ginger.
You need to prepare rice vinegar.
Use red curry paste.
You need to prepare minced garlic.
Provide garlic chile sauce.
Use brown sugar.
Prepare fish sauce.
Prepare granulated chicken bouillon.
Provide chopped cilantro.
Prepare chopped thai basil.

Forget ordering takeaway and make your own Thai red curry at home. 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. The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Q: Can I freeze Thai red curry chicken? A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good.

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

Watch how to make amazing Thai red curry at home in this short recipe video! This vegetable curry is made with common grocery store ingredients. I have ordered Panang chicken curry numerous times at Thai restaurants, and experimented with homemade version nearly as many times. They do turn dark in the freezer, but retain their vibrant flavor. Panang curry paste is a type of red curry specific to Thailand and Laos.

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