This time, Thai red chicken stew from my Best Thai Recipes Collection. I don’t have to add that it not only looks great, the flavors are amazing but it’s super easy!
In a bowl put the chicken, lemon juice, thyme, salt and pepper.
Marinate for 2 hours at room temperature.
Chop the onion, then mix it with the marinade.
Fry the whole in a hot pan for 5 minutes.
Add the red curry paste, mix and add the coconut milk.
Cook for 10 minutes.
Before serving, chop the coriander and add it to the preparation.
Serve with rice.
Video
Notes
You don’t have to make your own paste – there are plenty of good ready made pastes available which will save on time and shopping.Our recommend recipes:
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
