Chicken and vegetable red Thai curry
Chicken and vegetable red Thai curry

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken and vegetable red thai curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Read Customer Reviews & Find Best Sellers. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken. Meanwhile, cook vegetables according to package directions; drain.

Chicken and vegetable red Thai curry is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Chicken and vegetable red Thai curry is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have 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:
  1. Take 2 tbsp oil
  2. Make ready 50 grams Thai red curry paste
  3. Take 1 can coconut milk
  4. Take 3 chicken breast fillets diced
  5. Take 1 onion diced
  6. Prepare 1 sweet potato diced
  7. Make ready 1 Red pepper diced
  8. Make ready 6 mushrooms quartered
  9. Get 1 can water chestnuts
  10. Take 1 water
  11. Make ready 2 tsp sugar
  12. Make ready 4 servings of rice/bunch of cauliflower

Thinly sliced chicken and vegetables are simmered in a rich sauce made with creamy coconut milk and red curry paste. This Thai Curry recipe is one of my go-to-meals. Not only is healthy, comforting and exploding with flavor but it can also be cooked in one pot and in. Chicken and vegetable Thai red curry is a delicious way to use frozen and canned food.

Instructions to make Chicken and vegetable red Thai curry:
  1. Put the oil in a medium sized pan and add the paste.
  2. Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
  3. Add the chicken and stir until the chicken turns colour.
  4. Pour the rest of the coconut milk into the saucepan.
  5. Add the vegetables and the water chestnuts including the chestnut water.
  6. Add water until all the vegetables are covered.
  7. Put sugar in and leave to simmer for 20 minutes.
  8. 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.

I used canned red curry paste, coconut milk, defrosted chicken breasts and frozen green peas. I also added some mushrooms and carrots that I needed to use right away, but frozen carrots and mushrooms would have worked as well. Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger). Commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store.

So that is going to wrap this up with this exceptional food chicken and vegetable red thai curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!