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

Hey everyone, hope you’re 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken and vegetable red Thai curry is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Chicken and vegetable red Thai curry is something that I’ve loved my entire life. They are nice and they look fantastic.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. I added some sliced chicken and also turmeric to mine. Every recipe I have made from your site is wonderful!

To get started with this recipe, we must first prepare a few components. You can cook chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken and vegetable red Thai curry:
  1. Take 2 tbsp oil
  2. Take 50 grams Thai red curry paste
  3. Make ready 1 can coconut milk
  4. Get 3 chicken breast fillets diced
  5. Take 1 onion diced
  6. Get 1 sweet potato diced
  7. Take 1 Red pepper diced
  8. Get 6 mushrooms quartered
  9. Get 1 can water chestnuts
  10. Get 1 water
  11. Make ready 2 tsp sugar
  12. Take 4 servings of rice/bunch of cauliflower

Serve chicken with rice and vegetables. 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. Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

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.

Add chicken to pan and brown over a high heat until golden. 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. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender.

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