Easy recipe for thai red curry?

im looking for an easy recipe for thai red curry.

im using red chillis chicken and mushrooms.

can u plz explain how to prepare and cook step-by-step.Easy recipe for thai red curry?
I know this recipe doesn't call for mushrooms, but I'm sure you could put them in anyway. This a quick recipe - ready in 20 mintues!



Thai Red Chicken Curry



2 teaspoons olive oil

1 pound skinless, boneless chicken breast halves - cut into thin strips

1 tablespoon Thai red curry paste

1 cup sliced halved zucchini

1 red bell pepper, seeded and sliced into strips

1/2 cup sliced carrots

1 onion, quartered then halved

1 tablespoon cornstarch

1 (14 ounce) can light coconut milk

2 tablespoons chopped fresh cilantro



Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.



Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
THAI CURRY



2 tsp. oil

1 pkg. red, yellow or green curry (found in Asian grocery stores)

Bite size boneless chicken or deboned fish

1/4 onion, sliced

Vegetables such as snow peas, green beans, squash or mushrooms

1 can coconut milk (found in Asian grocery stores)



Par boil vegetables that are not likely to cook in 10 minutes of stir frying. Heat oil in pan. Add curry and stir until thoroughly mixed. Add chicken or fish, onion and vegetables. Stir fry for 2 to 3 minutes. Add coconut milk. Cook 7 minutes. Serve over steamed rice.Easy recipe for thai red curry?
With all the recipes above me did anyone mentioned adding KAFFIR LIME LEAF? This is one ingredient that is mostly used in Thai cooking from soup to sald to dessert.... try using it with one of the recipes above.... it will surely taste very THAI...
This is how to get it to taste like a Thai restaurant's curry



1/s tbsp oil

2 tbsp Red curry paste

1 tbsp palm sugar or brown sugar

500g chicken breast, diced

1 tin (400ml) coconut cream

1 carrot chopped roughtly

1 cup snow peas sliced in half diagonally

1 zucchini julienned

1/4 cup chopped mushrooms (optional - taste quite good with out, but if you like them put them in)

1/8-1/4 (depending on how hot you like it) cup red chillis - seeds removed - sliced long ways diagonally

You don't need a kaffir lime leaf as this is already included in the curry paste



Method

heat oil in a wok or large frying pan. Add curry paste and heat for 2 minutes. Add chicken and brown for 5 minutes. Add all vegetables cover and cook medium heat for 5 minutes. Add coconut cream and sugar and stir until hot. Never let the coconut cream boil. Serve with steamed Jasmin rice. You can garnish with a tiny bit of shredded lemon grass. Just email me if you want a from scratch recipe for the red curry paste. It is quite detailed.Easy recipe for thai red curry?
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