Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken and vegetable red thai curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the extra protein and.
Chicken and vegetable red Thai curry is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken and vegetable red Thai curry is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and vegetable red Thai curry:
- Make ready 2 tbsp oil
- Get 50 grams Thai red curry paste
- Make ready 1 can coconut milk
- Prepare 3 chicken breast fillets diced
- Get 1 onion diced
- Prepare 1 sweet potato diced
- Prepare 1 Red pepper diced
- Prepare 6 mushrooms quartered
- Prepare 1 can water chestnuts
- Get 1 water
- Take 2 tsp sugar
- Make ready 4 servings of rice/bunch of cauliflower
Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry. Add chicken to pan and brown over a high heat until golden. Drain the excess water from the vegetables, and return the chicken to the pan with the coconut milk.
Steps to make Chicken and vegetable red Thai curry:
- Put the oil in a medium sized pan and add the paste.
- Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
- Add the chicken and stir until the chicken turns colour.
- Pour the rest of the coconut milk into the saucepan.
- Add the vegetables and the water chestnuts including the chestnut water.
- Add water until all the vegetables are covered.
- Put sugar in and leave to simmer for 20 minutes.
- Serve with cauliflower or rice: Cut the cauliflower into florets and boil for 10 minutes. Once boiled drain the water and add olive oil, lemon juice, salt and pepper for seasoning.
This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable. First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Thai Red Curry Paste packs a lot of flavor and some mild heat. I've been using Mae Ploy Red Curry Paste for years but it seems to me that Thai Kitchen This mouthwatering and comforting red curry chicken is such a quick and easy curry recipe.
So that is going to wrap this up for this special food chicken and vegetable red thai curry recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
