Thai Chicken Red Curry Soup

2 tbsp butter
- melt
1 tbsp ginger (grated)
1 clove garlic (grated)
- sauté 2 min
2 tbsp red curry paste
- sauté 1 min
3 chicken breasts, sliced thin
- sauté 5 min
2 cans coconut milk
1 can chicken broth
1 can water
2 lime leaves
- bring to boil
7 baby bok choy
basil leaves (whole)
4 lime leaves (chopped fine)
- simmer 5 min
1 lime, juiced
2 tsp fish sauce
more red curry paste
- cook for a while

Flavour was weak - Thai kitchen curry paste is weak?

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Easy Thai Red Curry Chicken

http://www.eatliverun.com/thai-red-curry-chicken/

1 tbsp coconut oil
2-3 tbsp ginger, grated
-----> sauté 2 min
2 chicken breasts, sliced thin
-----> sauté 2 min
3 tbsp Thai red curry paste
-----> sauté 2 min
2 cans coconut milk
1 can water
-----> bring to boil
4 baby bok choy, chopped
1 cup sweet potato fries, broken
-----> bring to boil, simmer
1 lime, juiced
1ish tbsp fish sauce
A bit of brown sugar
-----> simmer a bit (10 minutes?)


Super easy, super good. Needs red pepper, snow peas.

More soup :)

http://foodiefriends.blogspot.com/2007/11/thai-red-curry-soup-with-chicken.html
http://www.epicurious.com/recipes/food/views/THAI-RED-CURRY-SOUP-WITH-CHICKEN-AND-VEGETABLES-4260
http://www.recipezaar.com/105139

- 1 tbsp oil
- 2 tbsp red curry paste
- 1 chicken breast, skinny sliced
- 3/4 cup matchstick carrots
- 1/2 cup snowpeas
- 1 tbsp fresh ginger
- 2 cans coconut milk
- 2 cans veggie broth
- 2-3 tbsp lime juice
- cilantro

--> could have been spicier

Thai Red Curry Soup

Thai Red Curry Soup