Recipe of Any-night-of-the-week Thai red curry with marrow and chicken 🍛
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The number of servings that may be served to make Thai red curry with marrow and chicken 🍛 is 3-4 portions. So be sure that this portion is sufficient to serve for your self and the one you love household.
Oh sure, simply so as to add, the time needed to prepare dinner Thai red curry with marrow and chicken 🍛 is estimated to be around 30 mins.
So, this time, let’s try it, let’s differ Thai red curry with marrow and chicken 🍛 ourselves at home. Staying with simple components, this dish can present advantages in serving to to take care of the health of our our bodies. You may make Thai red curry with marrow and chicken 🍛 utilizing 11 material type and 4 manufacturing steps. This is how you can make the dish.
This is a great and delicious recipe for marrow that in season at the moment. I can see them everywhere and also got given from my mother in law (this the 6th one she gave to me as she doesn’t know what to do with it😂) . I also picked up some runner beans, chilli and basil from my garden too. I have been making soup, stir fry and today I made Thai red curry with it. It’s super tasty. Give it a try!!
#seasonalcooking
#cookeverypart
#fromfarmtoform
#autumn
Components and spices that must be Get to make Thai red curry with marrow and chicken 🍛:
- Half marrow, peeled and de-seeded, cut into bite size
- 1-2 tbsp Thai red curry paste
- 1 tin coconut milk
- 2 tbsp palm sugar or brown sugar
- 4 tbsp fishsauce
- 1 handful Thai basil (or any basil you can get hold of)
- 150 g chicken, sliced in strips
- 1/2 red pepper, sliced
- 1 big red chilli, slices
- 2-3 kaffir lime leaves, tear half by hand
- Some green beans or runner beans (I got from my garden)
Steps to make to make Thai red curry with marrow and chicken 🍛
- Turn your hop on medium heat. Add about 4-5 tbsp of coconut milk in a saucepan (try to scoop the thick part in) stir well and once coconut milk start bubbling up, add red curry paste and mix well.
- Once you see the oil seperated from the curry paste and coconut milk (around after 2-3 mins) add your chicken in and stir well. Add marrow in and mix well. Add green beans or runner bean, pepper and the rest of coconut milk in and stir occasionally on medium heat.
- Seasoning with fishsauce and palm sugar. Let them cook on low heat for about 10 min. Stir them well. If your curry look a little thick add some water. Taste your curry, it should be spicy, sweet and salty, you can add more fishsauce and sugar if prefer at this stage.
- Add red chilli, kaffir lime leaves and basil, quick stir and turn the heat off. So delicious with Thai jasmine rice and Thai style crispy omelette.
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