Red Chicken Curry
Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to a boil. Add fish sauce, palm sugar, and stir continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 2
chicken
scallops
red curry
thai
curry
asian
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- 0.5 cup water
- 8 big scallops
- 2 pieces boneless skinless chicken (cubed)
- 4 long beans (cut into 2-inch lengths)
- some thickly sliced carrot
- 1 cup bamboo shoots
- 2 tablespoon oil
- 3 tablespoon red curry paste (i used mae ploy red curry paste)
- 4 teaspoons palm sugar
- 0.5 teaspoon fish sauce
- 1 1/2 cup coconut milk
- Carbohydrate 22.7227249827873 g
- Cholesterol 68.44 mg
- Fat 53.1679116666288 g
- Fiber 4.79840010809898 g
- Protein 33.9147033333144 g
- Saturated Fat 33.6287614999932 g
- Serving Size 1 1 Serving (427g)
- Sodium 224.384416664584 mg
- Sugar 17.9243248746883 g
- Trans Fat 3.5619475 g
- Calories 672 calories
Hey there, food enthusiasts! Today, I'm excited to take you on a culinary adventure with a tantalizing dish called Red Chicken Curry. This flavorful and aromatic dish is a perfect blend of sweet, spicy, and savory flavors that will ignite your taste buds.
To begin our culinary journey, let's dive into the ingredients. We'll need juicy chicken, succulent scallops, crisp long beans, sweet carrots, and a few staple pantry items like coconut milk, palm sugar, and fish sauce. These ingredients come together seamlessly to create a symphony of flavors that will leave you craving for more.
Step-by-step
- Heat up a small pot with the cooking oil.
- Saute the red curry paste until aromatic.
- Add the scallops and chicken into the pot and stir well with the curry paste.
- Add coconut milk, water, long beans, carrots, and bring the curry to a boil.
- Add fish sauce, palm sugar, and stir continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
