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Red Thai Curry Chicken
Red Thai Curry Chicken

Before you jump to Red Thai Curry Chicken recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Most of us have been trained to think that comfort foods are not good and to be avoided. Often, if your comfort food is essentially candy or other junk foods, this is true. Soemtimes, comfort foods can be perfectly healthy and good for us to eat. There are several foods that, when you consume them, may improve your mood. If you seem to be a little bit down and you need an emotional pick me up, try several of these.

Make a trail mix out of seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to elevate your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that tells your brain how you feel day in and day out. The more serotonin you have, the more pleasant you will feel. Not only that, nuts, specifically, are a fantastic protein source.

As you can see, you don’t need to stuff your face with junk food when you are wanting to feel better! Try these tips instead!

We hope you got insight from reading it, now let’s go back to red thai curry chicken recipe. To make red thai curry chicken you need 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Red Thai Curry Chicken:
  1. Take 1 lb Boneless Skinless Chicken Thighs
  2. Get 1 can Coconut Milk
  3. Take 2 tbsp Red Curry Paste
  4. Take 3 each Lime Leaves or 1 TBsp of lime rind
  5. You need 1 tbsp Tamarind paste
  6. Use 1 tbsp Fish Sauce
  7. You need 1 cup Cilantro
  8. Use 1/4 cup Hot water
Instructions to make Red Thai Curry Chicken:
  1. Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl. Fry the curry paste until you can smell it….about a minute or so on medium high heat.
  2. Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
  3. Add the Tamarind Paste and lime leaves (or rind). Continue cooking until you can see some red coloured oil emerging on the surface. Stir in the water and taste, if too salty you can add a bit more water.
  4. Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish. Simmer for 15-30 minutes with a lid on the frypan.
  5. Serve over rice with some chopped cilantro on top as a garnish.

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