A flavorful and aromatic Thai red chicken curry, enhanced with a unique banana-lime topping for a delightful twist.
Peel and finely chop the onion and garlic.
Chopping the onion and garlic finely ensures they blend well into the curry base.
Heat a large pan over medium heat and add a splash of oil. Sauté the onion and garlic until softened and fragrant.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Cut the chicken breasts into bite-sized pieces and add them to the pan. Cook until lightly browned on all sides.
Browning the chicken adds depth of flavor to the curry.
Stir in the Thai red curry paste and cook for a minute to release its aroma.
Cooking the curry paste briefly enhances its flavor.
Pour in the coconut milk and stir to combine. Add the diced potatoes and tomato puree.
Ensure the potatoes are cut into even pieces for uniform cooking.
Cover the pan and let the curry simmer on low heat until the potatoes are tender, about 25 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the yogurt and chopped coriander just before serving.
Adding yogurt at the end gives the curry a creamy texture and tangy flavor.
Peel and slice the banana. Mix with lime juice and zest in a bowl. Chill until ready to serve.
Chilling the topping enhances its refreshing contrast to the warm curry.
Serve the curry hot, topped with the banana-lime mixture. Enjoy!
Serve with steamed rice or flatbread for a complete meal.
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